Hummus - Mediterranean Style

Okay ladies and gents. Strap on your aprons and get in the kitchen. This is officially my new favorite hummus recipe. I found one on the Weight Watchers website, then tweaked it to make it my own. I notice when I cook, music makes a great accompaniment. Jack Johnson is on in the background, and I'm feeling really chill (and old...groovy!).

Remember, it's okay to follow the recipe loosely. Really, the only necessity are the beans, which is the base of hummus. So, these are the culprits. Quite the lineup.

To break it down for you, I used both garbanzo beans (chick peas) and cannellini beans. The cannellinis are a little lower in calories/fat, and add a slightly different texture to the hummus. Add two cans of the beans of your choice, drained first.

Nest is the spices. Dash of salt and pepper. Be as liberal with the cumin and curry as you want. Cumin is bitter, curry spicy. They taste amazingly earthy together. Don't worry, not earthy like dirt.

Next add about 1/4 cup of lemon juice. I used 4 cloves of garlic, which makes it super stinky. Add more or less depending on the taste you're looking for. Wait on the olive oil until everything is blended. If you use it only as a liquid to smooth the hummus, you'll end up using less than if you measure it out.

I found these neat jarred peppers at Shaws. You could always add sun-dried tomatoes if you want a different taste. I love peppers, so this worked well. I added a bunch, about 1/2 cup, then drizzled a little of the oil they are packed in.

This is what it looks like all jumbled into the food processor.
And this is what it looks like after 2 minutes of processing, on a carrot :)

Notice the mess on the counter. Because I am who I am, I'll clean up most, but leave a hint of what I did for Jim to clean up. He always appreciates my cooking messes.

That's it. Simple, to the point, and delicious. If any of you make it, be sure to let me know what you think.
I know I'm a dork...get over it!