Hummus... that versatile dip / spread common to middle-eastern tables is moving mainstream. Rich, creamy and protein-packed, it's a great way to add a healthy and flavorful kick to your next party or get-together.

Store-bought hummus is delicious but is often made with far more fat than needed, so I always make my own -- it's less expensive, too!

This is my basic recipe using everyday ingredients from my pantry that you probably have in yours. Everything is measured to taste, so feel free to adjust and make it your own!

Hummus Dip - Makes about 2 Cups

• 1 16oz Can Garbanzo Beans (aka Chickpeas) drained, reserve liquid
• 1-2 tsp Ground Cumin (to taste - add more for a richer, earthier flavor)
• 1/4 to 1/2 tsp Garlic Salt (again, to taste)
• 1 tsp Chopped Jalapenos (or 3-4 slices pickled or fresh -- I like pickled)
• 1 Tbs Lemon Juice
• 1 Tbs Extra Virgin Olive Oil (**optional - see below)

Combine all ingredients in a food processor and blend until a paste. Add optional olive oil and then reserved liquid, a Tablespoon at a time, and blend until desired creamy/smooth consistency. To make this fat-free, omit the olive oil and use more reserved liquid.

Garnish hummus dip with chopped cilantro or a dot of roasted red peppers for a pretty presentation.

Serve hummus dip with: Pita chips, artisan crackers, bread rounds or pita bread quarters. And our Chip & Dip appetizer trays  are a great way to serve it all up in style.