Basic Hummus

By amaliana

Ingredients

• 2 (15-ounce)cans garbanzo beans, drained with liquid reserved, and rinsed
• 2/3 cup well-stirred tahini
• 2/3 cup olive oil
• 3 garlic cloves, minced
• 1/3 cup lemon juice, or to taste
• 2 teaspoons grated lemon zest(optional)
• Salt and freshly ground black pepper to taste

Preparation

Step 1

Combine the garbanzo beans, tahini, oil,garlic,and lemon juice in a food processor fitted with the steel blade or in a blender. Puree until smooth. Add some of the reserved bean liquid if the dip is too thick. Scrape the mixture into a mixing bowl.
Stir in lemon zest, if using, and season to taste with salt and pepper. Serve chilled.
Note: The dip can be made up to 3 days in advance and refrigerated, tightly covered. Allow it to reach room temperature before serving.
Makes 2 cups
Variations:
Add up to 3 tablespoons extra lemon juice, plus extra lemon zest.
Add a pureed roasted red bell pepper.
Add 2 tablespoons prepared horseradish.
Add up to 3 more garlic cloves, or up to 3 tablespoons of roasted garlic.
Add up to 1 teaspoon crushed red pepper flakes or hot red pepper sauce.
Add 2 tablespoons smoked Spanish paprika
Add 1/2 cup chopped cooked spinach and 1/4 cup freshly grated Parmesan cheese.