Tri Color Hummus

• 1 (15-ounce) can chickpeas, drained
• ⅓ cup sesame (tahini) paste
• 1 clove garlic, peeled
• Juice of ½ lemon (about 2 tablespoons)
• 1 teaspoon salt
• ¾ - 1 cup water
• 1/2 cup sun-dried tomatoes in oil
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 1 clove garlic

Place chickpeas, sesame paste, garlic, lemon juice and salt in a food processor. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Chill in refrigerator 1 hour before serving. Tip: When serving a single flavor of chummus, serve on a flat plate and use the back of a spoon in a circular motion to smooth out the chummus. Top with a few dashes of sumac or paprika, and drizzle with olive oil. Variations: Sun-Dried Tomato Chummos. Combine 1 cup prepared classic chummus and 1/2 cup sun-dried tomatoes in oil, drained in the bowl of a food processor. Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Chill in refrigerator 1 hour before serving. Spinach & Garlic Chummus. Combine 1 cup prepared classic chummus and 1/2 cup frozen chopped spinach, thawed and squeezed dry, and garlic in the bowl of a food processor.  Blend, adding water slowly until desired thickness—a dip-like consistency—is reached. Add salt to taste. Chill in refrigerator 1 hour before serving.