I mash the beans together in a bowl, quickly chop up the garlic cloves and throw them in, add the ground cumin and stir. Throw it in the blender and blend all ingredients into a thick paste adding the lemon juice, liquid aminos and broth to the mixture so it won't clog.
Customize by adding one or more of the following:
2 tablespoons toasted sesame seeds
1 fresh jalapeno, seeded and chopped
1 roasted and chopped red bell pepper
1 cup dark or Kalamata olives
1 bunch fresh mint
1 cup fresh spinach
1 cup cooked eggplant
NOTE: This is the most basic of the spreads. You can find a variation of this recipe in almost any grocery store, but 95 percent of them are made with either olive oil or tahini (sesame paste), which pushes up the fat content. Your best bet is to take three minutes and make a batch on Sunday that will last you for the week.
You can find the source at Engine 2. A Vegan site we frequent quite often. I HAD to share this hummus recipe because it's FAT FREE. Cut the grocery store brand and make it yourself. It's fresh and Yummy!