[Jenn218]

Avocado Hummus
1 medium avocado, peeled, pitted and chopped,
1 cup canned chick peas or chickpeas (garbanzo beans),
1/3 cup chopped onion,
2 large cloves garlic minced (you can substitute 1/2 tsp. instant minced garlic for the minced fresh garlic),
3 Tbsp. lemon juice,
1 tsp. hot pepper sauce
1 tsp. ground cumin,
PLACE all ingredients except crackers in blender or food processor container; cover. Blend until smooth. Place in serving bowl and cover. Refrigerate at least 1 hour to allow flavors to blend. Top each cracker with a teaspoonful of avocado mixture. Serve immediately.

Artichoke Hummus
1 (15-ounce) can garbanzo beans,
1/2 cup canned artichoke hearts,
2 cloves garlic minced,
1/4 teaspoon lemon juice,
1/8 teaspoon each salt and pepper,
2 tablespoons Extra Virgin Olive Oil
In bowl of food processor, combine garbanzo beans, artichoke hearts, garlic, lemon juice, salt and pepper. Process until mixture is smooth. Lightly drizzle olive oil into bean mixture. Process until combined. Cover and chill hummus for 1 hour to allow flavors to blend. Serve with pita wedges and vegetable dippers.

Easy Hummus
2 (15 1/2 oz.) cans chick peas (garbanzos), drained
1/4 c. fresh lemon juice
2 tbsp. oriental sesame oil
1/8 tsp. garlic powder
Pita bread, cut into eighths
Olive oil to cover
Puree all ingredients except bread in blender or processor. (Can be prepared one day ahead. Cover and refrigerate). Transfer to bowl. Drizzle olive oil over top and blend. Serve with pita bread.