1 can of garbanzo beans
1/2 teaspoon (or less) tahini
3 - 5 cloves garlic (we like it hot)
jalapeno to taste (cayenne, or whatever you like, if you like, for hotness)
comino to taste (I use about 1/2 tsp.)
lemon or lime juice, I use a small lime or 1/2 of a large one
It is marginally better if you cook your own garbanzo beans, but they take a lo-o-ong time, and if you drain and wash the canned ones they taste less canny. Howe'ver, if you drain the water from the can of beans you must add a little water to the mixture for moisture.
Mix the ingredients together in blender (or food processor, if you have one).
Some jalapenos are hotter than others, and some (which we used to grew but have since given up on) are on a par with bell peppers, so use your own judgment and taste buds.
The Lebanese delis in this area make a pool of olive oil in the blob of hummus and, I believe, also put olive oil in the hummus. I leave it out to cut down on the fat content; the tahini could also be eliminated, but a little bit does give a nice blend of flavors.
This is great as a dip for the traditional vegan pita bread (whole wheat, of course), but is also good with your favorite vegan crackers or vegies, some people even use it as a sandwich spread. Little or no fat, lots of flavor, good food.
Add/delete according to your own taste buds. 5 cloves of garlic is a bit much for some people. When I used especially large cloves, it was a bit much for us! But we managed to eat it anyway.