First, I'll say that if you have ever tasted homemade hummus, or good, quality hummus made fresh at a Greek or Middle Eastern restaurant, you will soon see that it's pretty much pointless to buy prepackaged hummus at your grocery store. I love this recipe because it's easy, I keep most of the ingredients on hand, and I feel that the lack of tahini gives the recipe broader appeal to those whose palates aren't accustomed to the flavors of Mediterranean and Middle Eastern dishes. I added a little more olive oil than the recipe called for, doubled the garlic, added some lemon juice, omitted the cumin, added some paprika and cayenne, and increased the salt a bit (but I also used no-salt-added garbanzo beans, which accounts for the need for extra salt). Fabulous. I love this recipe and will make it often!
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