You can make the best Hummus at home, as long as you have a food processor. The secrets: blend it long enough to make it really smooth and creamy, and add plenty of extra virgin olive oil at the end.
Hummus
1 small can chick peas aka garbanzo beans
1/4 cup tahini (sesame paste, keeps months in the fridge)
juice of 1 lemon or to taste
1 clove of garlic or to taste, roughly chopped
1 t salt or to taste
1/4 cup extra virgin olive oil
Drain and rinse chick peas. Put them in the food processor with everything except the oil, and process for a minute or two until really creamy. You may add about 2T warm water to get things moving.
Pour in the oil with the blade running and then turn it off. Overworking olive oil can give it a bitter flavor.
If you're too skinny, or looking to impress someone, (not, and not) - you can drizzle more oil on the top of the plated hummus and sprinkle it with paprika, parsley, or chopped olives.
Often you see hummus in pitas with raw salad vegetables- lettuce, tomato, cukes. I tend to prefer it with sauteed or grilled zucchini and roasted peppers.
To roast a pepper, those of you with gas stoves, put the thing right on the burner and blacken it on all sides:
When it's cool enough to handle, rinse the skin off under running water. If a chef asks, tell them you just scraped the skin off with a paring knife so as not to lose any of the flavor (eye roll).
Again, I quickly heat any kind of flatbreads right over the open flame. These pitas were in my freezer, and this technique really seems to freshen them up. 
Dinner is served:
This meal is healthy, but don't kid yourself that hummus is low cal or low fat. It's not. So load up on the veggies, too.
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