Place all ingredients into food processor (if you do not have a food processor, do not use a blender, use a little Braun type hand mixer - after having squished everything by hand). Process until quite smooth, adding additional olive oil and/or water to thin out as desired.

Chill.

Serve with pita bread wedges and fresh bread.

There are a few things that a vegan should know.

First off, if you are like me, you don't use canned chickpeas. Results are better with the canned stuff cuz they are softer. If you are using dried beans, be sure to soak them a very long time and cook them till they are very, very soft... the softer the bean, the smoother the hummus. Occasionally, for no reason that I can figure out, I just can't get the chick peas soft enough (maybe they are too old?). I make the hummus anyway but it doesn't have that super smooth creamy texture. Good enough for me but I'd be slightly disappointed if I was serving it to guests. No matter which chick peas you use, like all beans, do rinse them well as this will help make them far less flatulent.

For a fat free (well, pretty fat free, anyway) hummus, use less to no oil. I have made it often without oil and it works fine. Not as smooth, decadent, rich and creamy but still good. I always prefer extra virgin olive oil when I do use it.

I pretty much make this recipe by eye now. It's ok if you put a little too much of this or not enough that cuz it's easy too add stuff. BTW, this recipe doubles just fine. I like to add the pulp of the lemon as long as I get it well processed, it adds zing.

Note about the salt, pepper and hot sauce. I advise that you add salt and pepper to taste. Don't use the amounts that are written. As for the hot sauce... a few drops won't do anything. If you like hot stuff, sprinkle a bit of cayenne pepper on the serving of hummus just before serving.

One more thing absolutely makes this hummus... chopped fresh parsley. Sprinkle a little on top just before serving as well. It makes it look prettier and helps with the garlic breath - and there *will* be garlic breath. I like to serve it with freshly baked bread but most of my friends say that they don't care what I serve it with, they just eat up the hummus... sheesh... I should just give them a spoon.

If you make it 12-24 hours before eating it, it will be better, no question. It is much, much better served room temperature but should be kept in the fridge. It'll keep for a few days if kept in the fridge in a sealed (tupperware-type) container. If I'm too anxious to eat it and it's still cold, I usually add a little hot water to bring it to room temp and thin it out a bit - it tends to thicken up over nite - or, I just nuke it for a few secs and stir.

Enjoy and peace.