(How to prep all below)
-----------------------
 
Place the chickpeas and all ingredients except for the liquids in a food processor. Add a bit of the liquid & process for 15 to 20 seconds. Stop and scrape down the sides of the bowl, and process for another 15 to 20 seconds adding the liquid & oil as you go. Stop every once and while to scrap down the sides. Stop when everything is smooth and at your preferred consistency.

Traditional Hummus

* 2 cups chickpeas (already cooked)
* 1 clove garlic
* ½ teaspoon cumin
* 1½ teaspoons sea salt or pink Himalayan salt
* 5 tablespoons lemon juice, freshly squeezed
* ¼ cup water
* ⅓ cup tahini(tahini is a sesame seed paste))
* ¼ cup extra-virgin olive oil, plus extra for serving

Beetroot Hummus

* 1 1/2 cups chickpeas (already cooked)
* 1 cup cubed cooked beetroot (peel, chop then steam or boil until soft)
* 1/4 cup tahini
* ½ teaspoon cumin
* 1/4 cup lemon juice (~1 lemon)
* 1 clove garlic
* salt & pepper to taste

White Bean Hummus

* 3 cups cooked cannellini/great northern beans (or 2 cans, drained and rinsed)
* 1/4 cup tahini
* ½ teaspoon cumin
* 1/4 cup lemon juice (~1 lemon)
* 1 clove garlic
* salt & pepper to taste

Snickerdoodle Dessert Hummus

* 2 cups chickpeas (already cooked)
* 60 - 80 mls / ¼ - ⅓ cup warm coconut milk (more or less depending on desired consistency. Add in slowly)
* 50g / ¼ cup coconut palm sugar or to taste
* 2 tablespoons tahini or cashew butter or almond butter
* 1 tablespoon vanilla extract
* 2½ teaspoons ground cinnamon
* ¾ teaspoon salt

Chocolate Dessert Hummus

* 1½ cup chickpeas (already cooked)
* 3½ - 4 Tbsp maple syrup
* ½ tsp vanilla extract
* ¼ tsp salt
* 4 Tbsp cacao
* 2 Tbsp water (optional)
* To serve, transfer the hummus to a bowl and drizzle with more olive oil and top with a sprinkle of paprika.