Variations on Hummus

Greek: 1 can chickpeas, 1/2 c. crumbled feta cheese, 1 c. baby spinach, 2 T. lemon juice, 1/8 t. cinnamon
Southwestern: 1 can black beans, 1 chipotle pepper, 2 T. lime juice, 1/4 c. cilantro leaves, 1 t. cumin
Pesto: 1 can chickpeas, 1/3 c. tahini, 2 T. prepared pesto, 2 T. lemon juice, 1 T. grated Parmesan cheese
Green Herb: 1 can chickpeas, 1/2 c. basil leaves, 1/2 c. parsley leaves, 1/4 c. fresh tarragon, 2 T. olive oil
Beet: 1-3/4 c. cubed cooked or canned beets, 1/3 c. tahini, 2 T. olive oil, 2 T. lemon juice, 1 clove garlic
Guaca-Hummus: 1 can chickpeas, 1 avocado, 1 jalapeno pepper, 1 c. cilantro, 2 T. lime juice
Tunisian: 1 can chickpeas, 1/3 c. tahini, 2 T. harissa paste, 2 T. lemon juice, 1/4 t. lemon zest
Italian: 1 can cannellini beans, 1/4 c. sundried tomatoes, 2 T. olive oil, 2 T. lemon juice, 1 t. dried oregano
Edamame: 1-3/4 c. cooked shelled edamame, 1/3 c. tahini, 2 T. olive oil, 2 T. lemon juice, 1 clove garlic
Tapenade: 1 can chickpeas, 1/3 c. pitted black olives, 1 chopped roasted red pepper, 2 T. lemon juice, 1/4 c. parsley leaves
Ranch: 1 can chickpeas, 1/3 c. Greek yogurt, 1 t. dried parsley, 1/2 t. garlic salt, 1 t. dried dill
Cheater's Classic: 1 can chickpeas, 1/3 c. creamy peanut butter, 2 T. olive oil, 2 T. lemon juice, 1 clove garlic

Rinse and drain any canned beans. Combine all ingredients in a food processor and blitz until smooth. For a thinner consistency, add 1 T. water at a time.

Adapted from Shape magazine online.