This is a basic recipe for hummus. Simple, creamy, filling & just plain yummy! This can be done in a high powered blender such as a Vita-Mix, or a food processor. As usual, try to use organic ingredients if affordable or available.

2 cups cooked chickpeas (from scratch or canned)

1/4 c. tahini

juice 1/2 lemon

1 large garlic clove, or more to your liking

salt to taste

filtered water

cold pressed extra virgin olive oil

1. Blend the garlic, juice & tahini until smooth.

2. Add cooked chickpeas, 1/2 c. filtered water, salt and blend until smooth, using the tamper(if using a Vita-Mix) to keep the mixture moving. If necessary to keep the mixture moving or if you like a less thick hummus, add more water.

3. Refrigerate for at least 4 hours to let the flavors bloom. Drizzle with the olive oil before serving if desired.

Variations: This is the fun part. Your hummus knows no bounds! My family likes it plain, however I like it spicy.You could add in any of the following or whatever combination you prefer: up to a tablespoon of chipotle, 1/2 t. cayenne, 1/2 t. paprika, 1/2 t. smoked paprika, 1 t. chopped fresh rosemary, 1 t. ground cumin or 1 t. horseradish.

If you wanted to make a roasted red pepper hummus, you could blend 1 roasted jarred red pepper during Step 1 with the garlic, juice & tahini. Another way is to add in 1/2 c. jarred, roughly chopped artichoke hearts & 1 handful of spinach at the same Step 1. Then move on to Step 2 where you add the chick peas & water. You will need to start with 1/4 c. water at first to adjust for the added moisture. Increase the water until you reach the desired texture.