This recipe makes quick, tasty hummus, with no messing. It has been adapted from a number of different recipes that I have read over the years. Hummus is a delicious thick paste used heavily in Greek and Middle Eastern dishes. It is very tasty with salad, grilled meats and pitta breads.
Remove the skin from the garlic, and chop coarsely Remove all the seeds and stalk from the pepper, and chop coarsely Add all the ingredients into a paste If you want a coarse "chunky" hummus, process it for a short time If you want smooth hummus, process it for a longer time For a different flavor, you could try blending in a small measure of lemon and coriander, chili pepper, lime and chipotle, harissa and mint or spinach and feta cheese. Experiment and see what works for you.
Refrigerate the finished hummus in a sealed container. You should be able to use it for about a week after you've madeit. If it starts to become fizzy, you should definitely discard it. Hummus is suitable for freezing; you should thaw it and use it within a couple of months.