Easy Base Hummus

Ingredients:

• 2 cups (15 ounce can) garbanzo beans, drained, liquid reserved*
• 1 clove Ontario garlic, crushed
• 1 tbsp olive oil (sesame oil can also be used)
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp salt (not required if using salted canned beans)

Instructions:

1. In a food processor, or with immersion blender combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on a low seed gradually adding reserved bean liquid or chichen broth, until desired consistency is achieved.  The longer you blend the smoother and creamier the texture but be careful to not overblend if using a blender.

Side Notes:

• Flavour options: Generally 1or 1-1/2 tsp. of spices, most often used include; Paprika, cumin, chili powder, curry, red pepper flakes, cayenne pepper.   Garlic (additional 1-3 Ontario cloves), ground flax seed,  flavoured mustard, salsa, flavoured oils, parmesan cheese, olives, carmelized onions, avacado, basil or pesto, and generally 1 cup sun dried tomatoes, roasted red peppers or artichokes. Replace bean juice with plain Greek yogurt or use lime juice instead of lemon with more Mexican flavoured additions. If adding other ingredients that have a firmer texture i.e. sundried tomatoes or articokes, add with oil first and blend then add in remaining ingredients.
• Hummus tastes even better the next day once flavours have been allowed to marinate. Great dip if having ‘surprise visitors’ or for recipe being done with kids since it is so quick and to easy to make. Humus can be frozen and great if done in portion sizes for grab and go meals or snacks. Veggie sticks, flat bread, naan, tortilla or pita chips, and crackers are some sides served with humus. Garbonzo beans (chick peas) can also be replaced with other bens like white, black, black eyed beans and a handful of edamame beans could also be added. When using dried beans note that 16 oz. dried equals two cans of bean (expand 2-1/2 times origional volume) and need to be soaked overnight and cooked on medium heat until soft.
• More eastern flavoured hummus traditionally has Tahini (sesame seeds ground similar to peanut butter) and if wishing to add 1-2 tbsp is added to taste preference.  Peanut butter could also be used.  However, note that both are common allergens and the above recipe avoids its use.
• * 1/3 to 1/2 cup of retained bean juice needs to be retained to add in to get consistancy needed for the recipe but needs to be added in gradually and varies depending upon varied ingredients added to this base recipe. I also use chichen broth especially if using canned beans as this reduces the 'musical gases' associated with cooking with beans, but so does soaking dried beans overnight and rinsing until juice turns clear and then cooking until soft.