So much Hummus among us!

Hummus 

Vegans, vegetarians, meat-eaters, your standard omnivore all agree on hummus. It is a dish that spans many cultures and traditions. The BF and I eat an absurd amount of hummus on a weekly basis. We usually just buy the Whole Food's brand, which is very tasty, but really unreasonably priced. Hummus is very inexpensive to make. The base is always the same, oil, garbanzos, lemon juice, tahini sauce. Additions to this base give you the opportunity to be creative and play with flavors.

Here is my favorite variation:

15 oz can of garbanzos, rinsed and drained
1 TBSP tahini
1/4 C canola oil
2 cloves of garlic, smashed
Juice of 1/2 a lemon
1 roasted red pepper
Dash of cumin
salt
pepper

There are many theories to making hummus. I have read that you should blend not food process, or, food process in steps, or use half olive oil and half canola oil, or only use dried beans, or make a wish spin three times and hope for the best tasting hummus ever. I swear, no matter what I do, it always pretty much comes out the same. Now, I throw all the ingredients in my food processor, pulse until perfected creamy texture occurs. Serve with warm pita bread. HuMmmmmmus