Base hummus

• 1 15-oz. can cooked chickpeas, drained
• 1/4 c. chickpea liquid -OR- 1/4 c. extra virgin oil olive -OR- 1/4 c. lemon juice -OR- any mix of these
• Big pinch of salt and black pepper
• 1/2 tsp. cumin
• Pinch of cayenne pepper powder (optional)
• 2 large cloves garlic (minced) or 1 tsp garlic powder
• 2 heaping Tbsp tahini or 1 tsp sesame oil

Blend together in food processor until smooth.

Optional add-ins, blend with the hummus:

• 1 roasted beet (375*F, 1 hour, wrapped in tin foil).
• 2 whole roasted red bell peppers (halved, broil 5-10 minutes skin side up, put in bowl covered with tight lid for 10-15 mins, gently peel away charred skin).
• Use roasted garlic or add 1-2 Tbsp. garlic powder.
• 2 very ripe avocados.
• 1 cup peeled and cubed pumpkin, sweet potato, or butternut squash (pressure cook in Instant Pot 3-4 min until very soft), add 1 tsp paprika to hummus.
• Black bean – swap out chickpea for black bean can. Add 1/2 tsp. ground coriander.