Hummus Factory

Upon acquisition of a food processor earlier this year, I've been experimenting with different kinds of homemade hummus. If anyone would like to add to this post, feel free. I'm always looking for new hummus recipes. I'm going to list the basic ingredients, then tack on the ones that have made each batch unique:

2 cans chick peas (drained)
about 1/4 c olive oil
about 1/8 c lemon juice
2 garlic cloves (1 per can of chick peas)

Directions: throw everything into food processor. Turn on. If too dry, add olive oil or lemon juice to make creamy.

So the above is necessary (also tahini, if you can track it down. We've managed to get by without it. Pretty sure it's at Wegman's), but here are a few ideas to make your hummus different every time:

banana peppers (probably the best)
black olives (the green olive batch was a bit odd, I don't recommend it)
artichoke hearts
salsa
roasted red peppers
sun dried tomatoes
hot sauce
sautéed mushrooms

This is the most creative recipe I have. Basically, we see what's in the fridge and make it different every time. Homemade hummus is more of a dip than a spread, since you can't really replicate that consistency with a food processor. If you run it through a few times, it will help, but don't expect to mimic store-bought hummus. This one is way better anyway.

I recommend toasting the pita bread and maybe sprinkling it with garlic powder before eating. Bon appetit.