This batch will last a few days in the refrigerator. We eat it on toast (like avocado toast) plain or with tomato slices or roasted red pepper and coarse salt.
1 15 ounce can garbanzo beans
1/2 of a roasted pepper (from a jar of fire roasted red peppers, or you could roast your own)
Juice of half a lemon
Salt (to taste but I use somewhere between 1/4 to 1/2 teaspoon, I’ll measure next time)
Spices (e.g. 1/8 teaspoon each: cumin, garlic powder, onion powder, paprika, dried mustard, and a pinch of chipotle)
Puree everything in a food processor until very creamy. You will need to add water periodically, in 1 or 2 tablespoon increments.
You can add or delete to this as you choose: make it more or less chunky; omit the pepper and add garlic and scallions for an onion-dip flavor; garlic, basil, and a few walnuts for a pesto flavor; roasted beets for a bright purple dip that adds color to a vegetable plate. It’s up to you. You’ll notice it has no fat added. We like it that way but you could add some traditional sesame paste (tahini) or olive oil.