Hummus--like many of the food stuffs I make--is something I sort of do by "feel" and usually don't use standard measuring instruments to concoct. It's something so wonderfully simple that you can pretty much throw it all together and it'll turn out great. Recently, a coworker was raving about my hummus I made one day and requested an actual recipe, so I tried to standardize it. Feel free to play around: add more or less oil, tahini, or lemon, and double the batch if you want to keep some around for later or serve at a fancy event.
I absolutely love the edamame and white bean variations.
Hummus
1 can chick peas, drained
4 cloves garlic (or more, I really love garlic)
2-4 TB olive oil
¼ cup tahini (or any nut butter: peanut, cashew or almond)
1 whole lemon or lime, squeezed (about 1 TB or so)
pinch cumin
pinch paprika
salt and pepper to taste
Blend it all up in a blender or food processor of some sort.
Healthy Variations:
Use cannellini beans, sub sage and thyme for the cumin/paprika, and omit the tahini for delicious white bean dip.
Use black beans, omit tahini, and add cilantro, ¼ cup chopped onions, and 2 chipotle pepper in adobo for black bean dip.
Use edamame, omit tahini, add ¼ cup green onions, parsley, 1 TB soy sauce, 1 tsp sesame oil for edamame spread.
I love hot stuff, so I also add a jalapeno to my hummus variations as well.
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