The Definitive Guide to Homemade Hummus

Directions: Rinse and drain any canned beans, then combine everything in a food processor and blitz until smooth. For a thinner consistency, add 1 tablespoon water at a time.

Each variation below is the base ingredient plus the listed add-ins:

1. Classic: 1 can chickpeas, 1/3 cup tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 clove garlic.
2. Greek: 1 can chickpeas, 1/2 cup crumbled feta cheese, 1 cup baby spinach, 2 tablespoons lemon juice, 1/8 teaspoon cinnamon.
3. Southwestern: 1 can black beans, 1 chipotle pepper, 2 tablespoons lime juice, 1/4 cup cilantro leaves, 1 teaspoon cumin.
4. Pesto: 1 can chickpeas, 1/3 cup tahini, 2 tablespoons prepared pesto, 2 tablespoons lemon juice, 1 tablespoon grated Parmesan cheese.
5. Green herb: 1 can chickpeas, 1/2 cup basil leaves, 1/2 cup parsley leaves, 1/4 cup fresh tarragon, 2 tablespoons olive oil.
6. Beet: 1 3/4 cups cubed cooked or canned beets, 1/3 cup tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 clove garlic.
7. Guaca-hummus: 1 can chickpeas, 1 ripe avocado, 1 jalapeño, 1/4 cup cilantro leaves, 2 tablespoons lime juice.
8. Tunisian: 1 can chickpeas, 1/3 cup tahini, 2 tablespoons harissa paste, 2 tablespoons lemon juice, 1/4 teaspoon lemon zest.
9. Italian: 1 can cannellini beans, 1/4 cup sundried tomatoes, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano.
10. Edamame: 1 3/4 cups cooked shelled edamame, 1/3 cup tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 clove garlic.
11. Tapenade: 1 can chickpeas, 1/3 cup pitted black olives, 1 chopped roasted red pepper, 2 tablespoons lemon juice, 1/4 cup parsley leaves.
12. Ranch: 1 can chickpeas, 1/3 cup Greek yogurt, 1 teaspoon dried parsley, 1/2 teaspoon garlic salt, 1 teaspoon dried dill.
13. Cheater's classic: 1 can chickpeas, 1/3 cup creamy peanut butter, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 clove garlic.