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This basic hummus recipe (pronounced HOOM-uhs) is a breeze to make, especially with an immersion blender. It's made with only a handful of ingredients, most of which you probably have on hand. It's smooth and creamy, and it can be adjusted to suit any taste. Having a container of hummus in the fridge is a great way to get your daily serving of fiber.

Serve hummus with grilled vegetables, warmed pitas, as a sandwich spread in place of mayo, or as a dip for veggies. To get the best flavor, serve hummus warm or at room temperature; not straight out of the fridge.

Traditional hummus is made with chickpeas (aka garbanzo beans). It's seasoned with lots of lemon and garlic, and made rich from the tahini paste.

If you're looking for tahini paste, look in the international aisle at the grocery store. Tahini is a thick paste made from ground sesame seeds and has the consistency of natural peanut butter. Just like natural peanut butter has the tendency to separate, so does tahini paste. If this happens, store it upside down in the fridge to help the oil mix with the ground sesame seeds.

Have fun with this basic hummus recipe. If you like a garlicky hummus, add more garlic or add a spritz more of lemon juice to give it zip. Try adding a little ground cumin for warmth or a little extra-virgin olive oil for richness. Regardless of what flavors you add, this is a great recipe to work with as a base. Other flavors you can add to your hummus: roasted red peppers, roasted garlic, pomegranate seeds, parsley, chipotle, dill, etc.

Basic Hummus

Serves 8 to 10

1 can (19 oz/540 mL) chickpeas, drained (or 2 cups of cooked chickpeas)

1/4 cup tahini

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