Hummus, Hummus and Hummus

The new food processor is like our puppy. We excercise it daily, wash it, and even clean up after it when it makes a mess all over the kitchen floor. We want to challenge it, but it can do no wrong. Sometimes, we sit and talk about its shiny and finished coat -- er, surface.

Today's trick was hummus, a food-processor classic. Not to sound hideously un-foodie-ey, but my favorite hummus has always been Costco's. My mom buys it by the tub. Partly because I didn't want to betray my #1 love (Alanna + Costo hummus 4Evah) and partly because we make everything more complicated than necessary, we skipped the classic version and shot the moon with roasted red pepper, roasted garlic and spicy black bean varieties. Alex liked the black bean best, and I liked the roasted red pepper. Okay, so they all tasted moderately similar. Similar, but delicious.

We made a basic hummus, separated it into three bowls, and then re-processed each with its different ingredients. The basic recipe is on Epicurious here, but I've re-written below with some minor tweaking, plus our own additions. We served it with couscous tabouleh in pita with lettuce.

2 cups canned chickpeas (save the liquid)
1/2 cup tahini (sesame paste)
1/4 cup olive oild
1/2 tbsp ground cumin
1/2 tbsp paprika
3 lemons, juiced
salt and pepper to taste
and for special varities...
Black Bean:
1/3 can black beans, chili powder
Red Pepper: 1/3 cup roasted red pepper
Roasted Garlic: 3 garlic cloves, roasted (cook in a pan without oil until aromatic and slightly brown)

Combine all of the basic hummus ingredients in the food processor and blend. If you want a lighter, fluffier consistency, drizzle in about a tsp of water or chickpea liquid and re-process. Divide the mixture into three bowls, and re-process each with its extra ingredients.