Mediterranean Hummus Appetizer - cooking recipe

Ingredients

Hummus
1 (15 ounce) can chickpeas, drained (simmered for about 5 minutes if desired)
2 -4 garlic cloves, minced
1/4 - 1/2 cup olive oil (can sub part with juice from chickpeas)
3 tablespoons tahini (sesame paste)
2 tablespoons plain yogurt (optional) or 2 tablespoons sour cream (optional)
3 tablespoons fresh lemon juice
1/2 - 1 teaspoon shredded lemon zest (optional and if adding cut back on the lemon juice)
1 teaspoon cumin
1/2 teaspoon salt (or to taste)
1/4 teaspoon cayenne pepper
Toppings To Taste
roma tomato, coarsely chopped
kalamata olive
sun-dried tomato, in olive oil (you can also drizzle oil over dip)
roasted garlic clove
feta cheese, crumbled
fresh cilantro or parsley, chopped
green onion top, thin sliced
fresh basil, minced
light drizzle extra virgin olive oil or oil from sun-dried tomato
paprika or sumac
green olive, Basil and Almond Tapenade (Green Olive, Basil and Almond Tapenade)
sun-dried tomato and kalamata olive tapenade (Sun-Dried Tomato and Kalamata Olive Tapenade)
On The Side
pita bread, warmed and cut into triangles

Preparation

Place all hummus ingredients into a blender or food processor; blend until smooth. Add some reserved broth should you desire a thinner hummus.
Refrigerate for about 1 - 3 hours for flavors to blend.
Transfer mixture to a serving plate and spread hummus out evenly into a circle. Garnish with the above toppings according to your taste in the order listed. Sprinkle over all with paprika or sumac.
Serve with warmed pita triangles.