Hummus

I'm hoping this will open a tasty dialogue with my fellow hummus-makers. Below is a pretty basic recipe that I found on this website (which, by the way, has a lot of FABULOUS Mediterranean recipes!). I really like this recipe because of the creaminess the yogurt lends. I think the liquid from it also makes blending MUCH easier. I usually double this recipe:

1 can garbanzo beans, rinsed
1/4-1/2 cup tahini
1/4 cup yogurt (non-fat is good)
3-4 leaves fresh mint, chopped
1-2 tablespoons fresh lemon juice (she suggests 1/4 cup, which I don't like)
1/2 teaspoon salt
2-3 cloves minced garlic

Mix in blender until smooth or desired consistency. If the hummus is too thick, add water by the tablespoon, blending in between to check consistency. If you're making it for a party, you can garnish your hummus with parsley, cayenne or paprika, olives, bell peppers, whole garbanzo beans, and a little olive oil drizzled on top.

If you're like me and could eat hummus all day, every day, here are some extras you can add to the blend for a little variety (use your discretion on how many to add!):

Roasted red bell peppers
Cilantro
Sundried tomatoes
Basil
Parsley (flat leaf is best, in my opinion)
Roasted Garlic
Oregano

What are some other things you add to your hummus? How do you get the best consistency? Do share! In the meantime, feast your eyes on this magnificence:

How Hummusing . . .