3 cups cooked chickpeas (or 2 cans)
2-3 cloves garlic
1/4 cup olive oil
2 tbsp tahini
2 tbsp lemon juice
1 tsp salt
1 tsp cumin
1/2 tsp cayenne
1/2 cup water or cooking liquid
- Place garlic in food processor and blend until minced
- Add remaining ingredients and blend until smooth
- Sub half of the chickpeas for black beans and add 1 tsp chili powder and 1/2 cup cilantro
- Sub half of the chickpeas for white beans and add rosemary and thyme
- Sub 1 cup of chickpeas with a baked sweet potato and add 1 tsp chili powder
- Add a roasted red pepper
- Add a chipotle pepper
- Add olives and sun dried tomatoes
- Add a cup of fresh basil
- Add a tsp of curry powder
- Add 1 pound frozen spinach (thawed and drained) and 1 can drained artichoke hearts
I like to serve the humus with a drizzle of olive oil, and a sprinkling of paprika.