Mine is not authentic hummus, but it is easy to make and really good. We use it as a dip, a sandwich spread, and it is excellent rolled into a tortilla or pita.

-1 can chickpeas, drained
-enough veggie stock to cover the peas
-1 small onion quartered or chopped
-garlic cloves, peeled but whole (I use 2 for myself, 1 for company)
-black pepper
-sour cream or yoghurt
-lemon juice
-fresh or dried parsley

In a saucepan, cover the peas with stock or water. Add garlic and onion, parsley and pepper and bring to a boil. Lower heat and simmer until peas mash easily with a spoon. The onion and garlic don't have to be cooked through, I prefer it if they are a bit undercooked flavour wise.

Dump contents of pan into a blender, and puree until completely smooth, adding more stock if needed and scraping down often. If using right away, stir in a squeeze of lemon and a dollop of sour cream or yogurt. If I am using it as a dip I like more yougurt in it, as a spread a little less or it gets too gooey.

I will put it in the fridge and add my yogurt and lemon as I use it. You can also drizzle it with sesame oil if you prefer.

Here's another one. This version uses olive oil instead of tahini. This is from 'The Light Touch Cookbook.

New Hummus

1 can 19oz chickpeas or garbanzo beans, thoroughly rinsed and drained
2 Tbs. fresh lemon juice
2 Tbs. extra virgin olive oil
2 Tbs. cold water
2 cloves garlic, finely chopped
salt to taste
cayenne pepper
1 Tbs. -each- chopped fresh mint, parsley and dill

Puree chickpeas or garbanzo beans, lemon juice, olive oil, water and garlic in food processor until smooth and fluffy. Add salt to taste.

Transfer to shallow soup bowl or other deep sided plate. Smooth top with a spatula. Sprinkle lightly with cayenne and top with herbs.

Serve with pita chips, veggies, or use as a spread.

*You can omit the herbs, I've done it and it still tastes great!

Best recipe for hummus IMO is Molly Katzen's from the Moosewood Cookbook.....

Hubby LOVES it!He's a hummus freak.

Lemme know if you want it - or try the library....

Thanks everyone~~

I will try these and let ya know how they turned out!!
Sounds yummy!!!!!!!!!!!

Kari,

Here's one more that I love, cause it's soooo easy!

2 cans (14-15 ounces I think) garbanzo beans, drain and keep water
2/3 cup tahini, well stirred
1 T olive oil
6 T lemon juice (add more, to taste)
2 large garlic cloves, sliced
1/2 t cumin (you might want a little more)
1 t salt
1/4 t freshly grated white pepper

blend half the beans with 1/2 cup bean water, then add other ingredients in order listed.
Blend in the rest of the beans, and additional liquid until smooth. Add additional salt and lemon juice to taste.

Pour into serving bowl, chill, and dust with Paprika when ready to serve.