Anne Can Cook

I like hummus. It's one of those things I never thought I'd like because I don't like beans or bean dip, really. Since hummus doesn't bring either of those things immediately to mind, I find I like it quite a bit.
I've made my own hummus a few times. Well, maybe "chickpea puree" is more appropriate, since I don't use tahini. I don't have anything against tahini, I just don't happen to have any in my pantry. So. Here is my hummus recipe. It should be pretty easy to alter if you want to add tahini or season it differently.

CHILI LIME HUMMUS
1 can of chickpeas (aka garbanzo beans), drained
a splash of chicken broth
2 Tbsp. lime juice
Several cloves of garlic (I like garlic a lot, so 4-6 is modest for me)
Salt and pepper to taste
Approximately 1 Tbsp. chili powder (I used Chili 3000 from Penzeys)

Dump everything into a food processor or blender. Blend until smooth. Eat.
Adjust flavors and texture as desired.

I find, too, that it's better after being refrigerated overnight. The flavors marry yadda yadda it's tastier.