Hummus is quick and easy to make, and switching up just a few ingredients can give you some tasty variations. Our favourite is charred pepper, with lots of garlic and lemon juice. Serve with fresh pita bread or veggies for dipping. I also added a dash of local Heartbeat Hot Sauce to this batch for a bit of zing.
Add tahini and lemon juice to food processor and process for a few minutes until creamy. Drain chick peas, reserving liquid, and add to tahini mixture with remaining ingredients. Process to desired consistency, adding some of the reserved chick pea liquid as needed. Taste and season. Serve with an extra drizzle of olive oil. If making without peppers, sprinkle the top with ground sumac or paprika when serving.
* If using dried chick peas, measure 1 1/2 cups of cooked (starting with about 3/4 to 1 cup dry.)
** Tahini is sesame paste and is widely available but if you don't have any, I've used peanut butter as a substitute in a pinch.