Also, I like to think of hummus as a blank canvas! Chickpeas have a really light flavor, and are easily moldable into any imaginable taste you've been craving.
Anyway, here's my easily, interchangeable hummus recipe.
I've made roasted red pepper hummus,
beet hummus (makes a really rich pink color),
ancho chili hummus,
pesto hummus (add pine nuts instead of tahini, parm cheese and basil instead of parsley),
Okinawan sweet potato hummus with ginger,
Chioggia Beet Hummus
1 can of chickpeas (you can use fresh as well, I think this is the equivalent to 16 oz.?)
2-3 cloves of garlic
~1/3 olive oil (depending on how smooth you like it)
1/2-1 whole lemon (some people like it more lemony, like me so I use about a whole lemon)
1 Tbsp cumin
1 tsp garam masala
2 heaping tbsp of tahini
fresh parsley (optional)
s&p to taste
1. Add garlic cloves with olive oil and lemon in a food processor, and pulse until garlic is minced.
2. Add spices, and parsley if you want to add it.
3. Drain beans and rinse (this is very important to get all of the preservatives and salt off the beans). Then incorporate into the mixture and blend on high until a thick paste.
4. Add tahini, and and then salt and pepper. Make sure to taste it as your going!
5. Blend into a thick paste. Garnish with a drizzle of olive oil and paprika.