Even the basic version is poppin' with flavours and inspired by the most influential restaurant I worked in - Hannah's Tapa's lounge.
Ingredients
1 can (19oz)
Chickpeas, canned, low sodium
(drained)
1 medium
Lemon
1 fruit
Lime
1 tbsp
Tahini
(or two to taste)
1 tbsp
Cumin
(or two to taste)
2 clove(s)
Garlic
(minced)
Instructions
Place all ingredients in a food processor or blender. Process until desired consistency is achieved. If using a blender or even processor, depending on how juicy your lemon and lime are you may need to add a little olive oil to smooth out the consistency.
Variations: Spicy Hummus: Roast a whole jalapeño and red pepper in oven till skin in mostly black, peel skin off when cooled, and add flesh (not seeds or white part) to the processor.
Roasted Garlic Hummus: Roast 4-5 large cloves with a little oil in a foil package until tender (400 degrees for maybe 20mins) add to processor instead of raw garlic cloves.
Herbed Hummus: Add any fresh herbs you have and like, after the rest is blended. Cilantro, parsley, chives or dill would all be delicious.
