Hummus with Variations

1 15-oz. can garbanzo beans (chickpeas), rinsed and drained
1/4 c. tahini (sesame seed paste)
1/4 c. lemon juice
1/4 c. olive oil
1 clove garlic, minced
1/2 t. salt
1/4 t. paprika
1 T. snipped fresh parsley
2-3 T. olive oil (optional)
2 T. toasted pine nuts (optional)

Variations - add one or more of these:
1/4 c. sliced green onions
1/4 c. crumbled feta cheese
1/3 c. chopped pitted ripe olives or Kalamata olives
1/3 c. chopped roasted red sweet pepper
2-3 chopped chipotle peppers in adobo sauce
1 T. snipped fresh dill
1/4 c. basil pesto

In a blender or food processor, combine beans, tahini, lemon juice, olive oil, garlic, salt, and paprika. Cover and blend until smooth, stopping to scrape down container as needed. Add any optional ingredients.

Spoon hummus into a serving dish. Sprinkle with parsley and if desired, drizzle with olive oil and sprinkle with pine nuts. Serve with pita wedges, tortilla chips, and/or vegetable dippers.

Makes 14 servings.

From Better Homes & Gardens magazine, February 2016, p. 78.