Classic Hummus, with variations

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. Photo by Theresa Raffetto.

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:

• Wilted spinach
• Fresh dill
• Fresh parsley
• Roasted red bell pepper
• Artichoke hearts
• Toasted pine nuts