Hummus & Friends Low-Fat With 6 Variations - chickpeas

Method

• Open the chickpeas and pour off about 4 tbsp of the liquid. Drain the rest of the liquid and rinse the chickpeas. Pusle them in a food processor along with the garlic.
• Add the olive oil, lemon juice and pulse. Add 2 tbsp of the reserved liquid, salt, and paprika if using. Blend until very smooth and add in extra liquid a tbsp at a time if need be. Taste for salt & lemon juice. (I ended up adding more lemon juice). Let chill if not using immediately.
• **VARIATIONS**.
• **Horseradish-Dill Hummus: Add 1 tbsp prepared horseradish with everything else and then pulse in 1/4 cup fresh dill until finely chopped.
• **Curried Green Onion Hummus: Add 2-3 tsp curry powder with everything else and then pulse in 1/2 cup chopped green onions until finely chopped.
• **Shabby Sheik Hummus: Add 1 tsp ground cumin, 1 tsp smoked paprika, 1/4 tsp cayenne along with all the other ingredients.
• **Roasted Red Pepper & Kalamata Hummus: Add 1 roasted red pepper, peeled & seeded (1/4 cup from jar) with everything else and then pulse in 1/4 cup pitted kalamata olives until finely chopped.
• **Pizza Hummus: Add 1/4 cup chopped soaked sun-dried tomatoes with everything else and then pulse in 1 cup fresh basil until finely chopped.
• **Jalapeno-Cilantro Hummus: Pulse in 1 seeded chopped jalapeno & 1/2 cup fresh cilantro until finely chopped.