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Chili Cookoff is Nov. 15

First Posted: 6/12/2014 Who knew that such a simple mix could be a driving force in the food realm?
The sale of hummus &#8211; a dip generally made with chick peas, olive oil, lemon juice, and salt &#8211; is an industry that has grown from a $5 million business 15 years ago to one of $530 million in 2012. So, what gives?
First of all, it&#8217;s downright delicious, but adding to that are a bunch of health benefits: it&#8217;s rich in protein, which may help fight off hunger cravings and balance blood sugar levels, aiding in weight management; foods like this that contain folate may reduce the risk of colorectal cancers; and, according to a study done by an Australian lecturer in Health and Biomedical Science at the University of Tasmania&#8217;s School of Human Life Sciences, it may help lower cholesterol.
This is all great, of course, but the real sticking points to me are that hummus is A.) available in a wide variety of flavors so you can never get bored and B.) so damn easy to make.
Here, for example, are 13 different ways to make hummus, courtesy of Shape. I&#8217;ve only run through half of this, and each has turned out tastier than the next.
All you need to do is rinse and drain any canned beans and throw everything in a food processor and buzz it until it&#8217;s smooth. (Also add one tablespoon of water at a time if you&#8217;re looking for a thin consistency.)
1. Original: One can of chickpeas, one-third cup of tahini, two tablespoons olive oil, two tablespoons lemon juice, one clove of garlic.
2. Greek: One can of chickpeas, half cup crumbled feta cheese, one cup baby spinach, two tablespoons lemon juice, one-eigth teaspoon cinnamon.
3. Southwestern: One can black beans, one chipotle pepper, two tablespoons lime juice, quarter cup cilantro leaves, one teaspoon cumin.
4. Pesto: One can chickpeas, one-third cup tahini, two tablespoons prepared pesto, two tablespoons lemon juice, one tablespoon Parmesan cheese.
5. Green herb: One can chickpeas, half cup basil leaves, half cup parsley leaves, quarter cup fresh tarragon, two tablespoons olive oil.
6. Beet: One and three quarter cups cooked or canned beets, one-third cup tahini, two tablespoons olive oil, two tablespoons lemon juice, one clove garlic.
7. Guaca-hummus: One can chickpeas, one ripe avocado, one jalapeno, quarter cup cilantro leaves, two tablespoons lime juice.
8. Tunisian: One can chickpeas, one-third cup tahini, two tablespoons harissa paste, two tablespoons lemon juice, one quarter teaspoon lemon zest.
9. Italian: One can cannelloni beans, quarter cup sun-dried tomatoes, two tablespoons olive oil, two tablespoons lemon juice, one teaspoon dried oregano.
10. Edamame: One and three quarter cups cooked and shelled edamame, one-third cup tahini, two tablespoons olive oil, two tablespoons lemon juice, one clove garlic.
11. Tapenade: One can chickpeas, one-third cup pitted black olives, one chopped roasted red pepper, two tablespoons lemon juice, quarter cup parsley leaves.
12. Ranch: One can chickpeas, one-third cup Greek yogurt, one teaspoon dried parsley, half teaspoon garlic salt, one teaspoon dried dill.
13. Cheater&#8217;s classic: One can chickpeas, one-third cup creamy peanut butter, two tablespoons olive oil, two tablespoons lemon juice, one clove garlic.

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