This year I decided to become more self-sufficient and buy less prepared foods. This is a combination of several recipes for Hummus we tried. Many call for adding olive oil; we prefer to leave it out because we find it tastes just as good without it, and we like to keep the fat content low. Our families have asked us to bring this to family parties and get togethers often. My husband used to purchase prepared hummus weekly, now we just throw everything in the food processor and have it fresh for about a quarter of the prepared-brand cost! And it is SOOO GOOD!
Reserving 1/4 cup liquid from the chickpeas. Then drain and rinse in a colander both cans chickpeas.
Place chickpeas and reserved liquid in the food processor.
Add 1/4 cup fresh lemon juice. If you prefer your hummus more lemony (we do) you can add a little more lemon juice, up to 1/3 cup.
Add the 1/4 cup tahini, making sure the tahini was well stirred/mixed well before measuring.
Add the remaining 2 cloves crushed garlic (you can adjust the garlic as well, to suit your taste, but probably no less than 2 cloves for a true hummus taste), 1/4 teaspoon cayenne pepper, and 1 teaspoons coarse sea salt.
Process until smooth. At this point we make any adjustments; adding additional garlic, pepper, or salt.
Optional: Additionally, you can add roasted red peppers to created a roasted red pepper hummus, kalamata olives (NOT generic black pitted olives from a can) for an olive hummus, lemon zest and ginger for a lemon-ginger hummus, avocado for an avocado hummus, cooked carrots for carrot hummus, pretty much sky is the limit! Have fun, and enjoy!