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on February 24, 2012

An extremely versatile recipe with less fat than most hummus recipes.  The variations are endless…for a “taco” hummus, just omit the cumin and paprika and add some taco seasoning.  For a chili-lime hummus, again omit the paprika and cumin and add freshly squeezed lime juice and chili powder.

1 (15 ounce) can chickpeas, liquid reserved

2 cloves garlic

1 Tbsp. olive oil (you can omit this entirely, just add more reserved bean liquid)

2 Tbsp. freshly squeezed lemon juice

¼ tsp. salt (only if needed)

½ tsp. smoked paprika (optional) (My favorite is Penzey’s Spices Smoked Paprika)

1 tsp. cumin (optional)

Pulse chickpeas with garlic in a food processor until no whole chickpeas are left.  Add oil and  lemon juice and puree.  Add 2 Tbsp. of reserved liquid, the salt and paprika and cumin, if using.  Scrape down the sides and puree again.  Add more bean liquid to thin to desired consistency.  Taste to see if more salt or lemon juice is needed.  Chill for an hour or more.  Serve with fresh vegetables.   This hummus makes a wonderful spread as well.