I prefer to start with dried garbanzo beans, or chickpeas, in this recipe with rather than canned. It is not at all hard to cook up a pound according to the package directions, and the resulting hummus will be much fresher tasting. Of course, if time is a factor canned is the way to go. Just be sure to drain and rinse the beans very well.

4 cups chickpeas, drained
1 garlic clove
1 jalapeño, chopped
3 Tbsp tahini
¼ cup freshly squeezed lemon juice
⅓ cup extra virgin olive oil
1 avocado, halved, pitted and peeled
Salt, black pepper and cayenne pepper, to taste
Pita, tortilla chips, crackers or vegetables, as desired for dipping.

1. In the bowl of a food processor, combine the chickpeas with the garlic clove, jalapeño, tahini, lemon juice, olive oil and avocado.

2. Puree until very smooth, scraping down the sides as needed. Adjust the consistency as desired by adding a little more oil or some water.

3. Transfer to a serving bowl. Season with salt and freshly ground black pepper. Garnish with a sprinkling of cayenne pepper.

4. Serve with your choice of chips, crackers or veggies. I like to serve with wedges of warm whole wheat pita bread.

Servings: 20