^[1]What’s a vegan web site without a basic recipe for hummus? Here it is, with a few tasty variations.This classic Middle Eastern dip is best paired with fresh pita bread for scooping it up. It’s also a fantastic snack for kids and a great ingredient for wraps or pita sandwiches. Photo by Theresa Raffetto ^[2].

Serves: 8 or more

• One 20-ounce can chickpeas, drained and rinsed
• 1/3 cup tahini (sesame paste)
• 1 to 2 cloves garlic, crushed, optional
• Juice of 1 lemon
• 1 teaspoon ground cumin
• Salt and freshly ground pepper to taste
• Paprika for garnish

Combine all the ingredients except the paprika in a food processor. Add 1/3 cup water and process until smoothly pureed. Transfer to a serving bowl. Sprinkle with paprika. Serve at room temperature.

Variations:

Add a modest amount of any of the following for some fun and flavorful variations. Either chop finely and stir in by hand, or add to the food processor once the hummus is smooth, and pulse on and off a few times to blend in:

• Green or black pitted cured olives
• Wilted spinach
• Fresh dill
• Fresh parsley
• Roasted red bell pepper
• Artichoke hearts
• Toasted pine nuts