Rockin' Homemade Hummus

I was delightfully surprised when this hummus recipe turned out just as good and potentially better in taste and appearance than the kind you pick up at the grocery store.  I also have the satisfaction of knowing that it has nothing else in it (like potassium sorbate and sodium benzoate - or whatever else they put in it).  This recipe makes 4 cups.  Dip your favorite veggie or cracker for a healthy snack!

6 Tab. lemon juice (approx 2 lemons)
1/2 c. water
3/4 c. tahini (ground sesame seed paste) (find at a health foods store ie. Sprouts if not at your grocery)
4 Tab. extra virgin olive oil
2 - 14 oz. cans chickpeas/garbanzo beans, drained & rinsed
2 cloves garlic, finely minced (about 1 tsp.)
1 1/4 tsp. sea salt

At this point, you choose what flavor you want.  I've tried these additions with great success:

2-3 Tab. fresh chopped cilantro

or

1/2 tsp cumin
1/4-1/2 tsp. smoked paprika (Costco carries this)
few shakes of chili powder
1 Tab. fresh minced parsley (can use dried parsley in a pinch)

or other possibilities:

cayenne powder
roasted garlic
roasted red peppers
jalapeno
spinach

In small bowl, combine lemon juice & water.  In another small bowl, whisk together tahini and olive oil.  In a blender (or food processor), combine chickpeas, garlic, salt, and any other flavor-making additions.  Try blending the chickpea mixture. (My blender wouldn't do it w/out more liquid.)  Gradually add lemon/water mixture until everything in blender is almost smooth.  Scrape down sides and start blender again.  Gradually add tahini/oil mixture as it's blending.  Blend until everything is smooth.  Taste and adjust salt/seasonings as necessary.  Ta-da!  For a nice presentation, toast some pine nuts to sprinkle on top and drizzle with more olive oil.