Hummus is very versatile and can be made with just about any type of bean or legume. Most traditionally though it is made with chickpeas AKA garbanzo beans.
I like to make all kinds of variations of hummus. Generally, I like to have both garlic and roasted peppers in my hummus.
Yields 5 cups (20 servings; 1/4 cup)
2 cans (15 oz) of reduced sodium chickpeas, drained and reserve one 1/4 cup of liquid
7 ounces of roasted yellow peppers (packed in water NOT oil); drained
6 cloves of garlic (I love love garlic)
3 tablespoons of tahini ( essentially Sesame seed butter)
1 tablespoon of olive oil
6 tablespoons of freshly squeezed lime juice
1 teaspoon of curry powder
1/2 teaspoon of ground cumin
1 1/4 teaspoon of kosher salt
1/2 teaspoon of Penzeys Arizona seasoning
1/2 teaspoon of whole coriander seeds
Place all the ingredients in the vitamix and place the device on liquid setting. Once mode complete, place contents into sealable container. Allow the contents to marry overnight for optimal flavor
Keep stored in refrigerator.
My favorite combinations with this hummus recipe is tacos tacos, and fresh turnips.