Great Northern Beans also work well if you don’t want to use the chickpeas.
From “The Dinner Doctor.”
- 2 cloves garlic, peeled
- 1 (15 oz) can chickpeas
- 1 – 2 Tbl olive oil
- salt and pepper
Place the garlic in a food processor and pulse quickly 7 or 8 times until pureed.
Add the chickpeas, 1 Tbl of the olive oil. Process until pureed, about 30 seconds. Season with salt and pepper and more olive oil if the puree is too dry.
Using a rubber spatula, transfer the hummus to a serving bowl. Serve with crackers, pita chips, and veggies.
Add 1 cup roasted red peppers, cut into strips, with the garlic and 1 tsp curry powder with the chickpeas.
Add ½ cup sun-dried tomatoes, snipped into small pieces, with the garlic and 1 Tbl lemon juice with the chickpeas.
Add 2 Tbl lemon juice and 1 Tbl dill with the chickpeas.