1 (15 ounce) can garbanzo beans, drained, liquid reserved
- 1 clove garlic, crushed
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
- Roasted Red Pepper Hummus
- 2 cloves garlic, minced
- 1 (15 ounce) can garbanzo beans, drained
- 1/3 cup tahini
- 1/3 cup lemon juice
- 1/2 cup roasted red peppers
- 1/4 teaspoon dried basil
- In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.
- You can flavor the hummus in any variety of ways: with artichoke hearts, black beans, cilantro, cumin, curry, jalapeño (ancho, chipotle or whatever chile you favor), parsley, red pepper, sundried tomato or, as the expression goes, whatever floats your boat. Fresh hummus can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.
