This hummus is the best I’ve had, especially if made with fresh cilantro. And it’s healthy, too, although probably not for Keto-istas because of the garbanzo beans. Your call. I suggest spreading the hummus on toasted pita bread or Indian naan cut into triangular “chips” as a better choice than potato or corn chips. But for Keto-ishness, spread it on cucumber or zucchini slices. The recipe is “adjustable” because you can have it as hot or as boringly bland as you want it. No judgement here!
By now, I hope you’ve gotten the idea that this adjustable hummus can be as simple as beans, red pepper, onion, garlic, and olive oil, or you can ascend to great heights of spiciness and depth of flavor with all the other ingredients. If you handle spicy stuff well, go for the gold from the start. You’ll be glad you did.
Combine everything except the olive oil in a food processor until blended. Then drizzle in the oil until smooth. Refrigerate for at least an hour, then let it sit at room temp for 10 minutes or so before serving.
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