Hummus

Ingredients
3 cups cooked chickpeas (or 2 15-ounce cans, 1 drained)
3/4 to 1 cup water or chickpea cooking broth (or the liquid from 1 can of chickpeas)
2 to 4 cloves garlic, peeled  (I used garlic granules)
4 tablespoons tahini 
2 to 4 tablespoons fresh lemon juice (I used bottled lemon juice)
1/4 to 1 teaspoon cumin
1/4 teaspoon smoked paprika
1/8 to 1/2 teaspoon chipotle chili powder or cayenne pepper
Salt to taste


Instructions
Place all ingredients except salt in the food processor in the order listed, using the smaller amounts. (Next time I think I'll start with the sesame seeds and add the rest)


Start the machine on low and increase speed to high. Use a spatula to  break up air pockets and push chickpeas toward the blades, if necessary.If the mixture is too thick, add additional cooking liquid a little at a time. Turn up to the highest speed and blend for a few seconds until hummus is completely smooth.
Stop blender and taste the hummus. Add additional seasonings and salt to taste and blend briefly to combine.
Store hummus in a sealed container in the refrigerator. It’s best after it’s had a chance to rest for at least an hour, but use within a week.


Variations


What really makes it for me when it comes to hummus is getting creative with it.  I enjoyed one batch in particular where I threw in cashews, Annie's goddess dressing and roasted red pepper into the mix.  


Try adding any one of the following during the last brief blending: roasted red peppers, sun-dried tomatoes, chipotle chile peppers, green onions, caramelized onions, roasted garlic, jalapeno peppers, black or green olives, balsamic vinegar, spinach, smoked salt or Liquid Smoke.