This is the hummus from the Compassionate Cook. It's good, nothing to shout about though. It is great for wraps (in this one, I have shredded carrots, cuke, lettuce, tomato and the hummus.)

Personally, the best hummus that I've made has been Isa Chandra Moskowitz' roasted red pepper hummus. She blogged when she was on a local Portland show, and the recipe is over the moon. Davey, however, is not a fan of roasted red peppers, and since I'm not a fan of eating two tubs of hummus in the span of a few days, I don't make it anymore. Maybe for the next party or something though, because the flavor in this one is beyond!

The link is HERE, but I've cut and pasted for your convenience.

Forest Hills Hummus

Makes 3 1/2 cups

For my Greek friends in Queens, this hummus is given deep flavor with
roasted red pepper and Kalamata olives. The flavors are subtle enough
that people might not be able to guess them off the bat, they will only
know that they are eating the best hummus in the world.

25 oz can chickpeas
1 clove garlic
1 roasted red pepper (about 1/2 a cup if from a jar)
1/2 cup tahini
1/4 cup olive oil
1/4 cup fresh lemon juice (from about 1 lemon)
Big pinch salt
Several dashes fresh black pepper
Big pinch paprika
1/2 cup pitted kalamata olives


Drain chickpeas and reserve cooking liquid in a separate bowl. Place garlic in food processor and pulse to chop.
Add chickpeas, red pepper, tahini, olive oil, lemon juice, salt, black pepper and paprika. Puree until mostly smooth.

Add reserved chickpea liquid to thin a bit, from 1/4 to 1/2 a cup, and puree further until very creamy.
Add olives and pulse until they are finely chopped. Taste for salt and seasoning.

Store in a tightly sealed container and refrigerate until ready to use.