Hellobee Boards

I just use canned organic garbanzo beans... Eden organic is great. It's super easy, but I get smoother hummus if I take the "skin" off of the beans.

Otherwise just some beans, garlic, lemon and olive oil in a food processor (you can add Tahini, but I can never really tell the difference when I do) with your favorite mix in (my favorite is olives, but roasted red peppers are good, spinach and artichoke, salsa... the options are endless).

ETA: You can also use different beans as well, white beans (like navy beans) work great as well.

We totally just use the cheap store-brand canned ones.

@regberadaisy: The grocery stores around here keep them in the 'international' food isle with mexican food. I don't go to any special store, they're in Weis and Giant and all them.

I make it all the time, with canned chickpeas. I use the chickpeas, lemon juice, tahini, olive oil, onion powder, garlic powder, and salt. I think that's it...

@regberadaisy: The dry beans don't need refrigerated and they'll be with dry stuff in the grocery store. They can last several months dry. Once they're been rehydrated they only last a couple days. But they do freeze pretty well once they're rehydrated if you realize you're not going to have time to make the hummus.

I agree with the others adding different beans is also tasty. We love black bean hummus and also use dry beans for that and they cook up the same as chickpeas.

we tried once but the only tahini we could find was kind of gross, it made the hummus kind of paste-y and dry. but, we make white bean dip frequently (it's always a huge hit at parties!): canned white/cannelini beans, olive oil, lemon juice, and whatever herbs we have lying around. we usually add garlic too--roasted garlic is amazing in it, last time dh forgot to roast and put raw garlic in and it was a little too sharp, so we added some pesto he'd made beforehand and it was amazing!

I make my own with canned chickpeas too...i always add lemon juice, tahini, salt, pepper, olive oil, water, garlic and smoked paprika to mine. Storebought tastes "chemical-y" to me now.