Summer Hummus

This version of my hummus is dedicated to my cousin, Aaron, because we were talking last fall about hummus with more flavor.  I had also been thinking about it, so last fall when he visited, I began my experimentation on making a wonderful tasting hummus.

Hummus is something that I eat a lot of because I feel that it is healthy, particularly when you make it yourself.  Another great thing about making your own hummus is that you can make it for much cheaper (and in larger quantity) than you can buy in the grocery store.  I like the plain hummus with few spices and flavors, but in the past year I have been trying to come up with a hummus that I can make at home, but changes up the original flavors.  The flavor of this hummus comes from the vegetables that are in it, which add a nice depth of flavor without getting it all from spices.  Actually, there are no spices in here except a little salt to make the flavor pop.

Summer Vegetable Hummus
2 cans garbanzo beans, shelled
3 oz. marinated artichoke hearts with juice
2 oz. fresh spinach
juice from 2 lemons
3-4 Tablespoons tahini
salt to taste (I used about 1/2 teaspoon)
1-2 Tablespoons sweet onion
3 cloves garlic
3 small sweet peppers
2 Tablespoons olive oil
2-4 Tablespoons water (as needed to be able to mix in a blender)

The recipe is simple....shell the garbanzo beans, squeeze the lemons into a bowl, and throw everything into the blender.  I recommend starting with the liquids and spinach and a portion of the garbanzo beans.  Once you have a smooth consistency, then add everything else and add a bit of water as needed to get it to the texture you desire.  Then refrigerate for a cooler hummus or eat right away with pita bread or crackers.