You will need:
2 cans Garbanzo beans (chic peas) drained, save the liquid from one can and set aside
2-3 Cloves garlic ( if you love garlic, add more to taste, just know garlic intensifies in the hummus the longer it is stored)
2-3 good squirts of lime juice
2 Tablespoons Tahini (expensive stuff, but a jar lasts a long time)
2 Tablespoons Olive oil
1/3 cup or more of Fresh Cilantro
reserved liquid from Garbanzo beans
A food processor is a must here, I hope if you have read this far, you have one. Place garlic cloves, garbanzo beans, lime juice, cilantro, tahini, and olive oil in food processor. Pulse until well blended. Notice the texture will not be perfectly smooth. Scrape down the sides of the food processor and put the lid back on. Now through the top add the liquid from the beans as you pulse. I don’t like mine clumpy, so I am generous with the reserved liquid. Lastly add salt and pepper to taste. The salt amplifies the other flavors, but don’t go overboard especially if you will be using a salty pita chip to eat the hummus.
Here are a few things I like to add to our hummus. It really is a canvas full of possibilities.
Crumbled Feta cheese
Roasted Red Peppers
Roasted jalapeno peppers
Hot pepper spread (usually jarred in the condiments isle)
Chipotle peppers in adobo sauce (a favorite at my house!)
After a few experiments, it is easy to find your favorite. You really can’t go wrong. My only caution would be to not go overboard on the add-in’s. The flavor becomes muddied. Otherwise, enjoy your hummus!