I make hummus different ways for different times of the year. When I want a clean taste for spring and summer I use a cucumber in the food processor. I have found a large strong powerful processor work best for a creamy texture. In fall and winter I add alot of garlic and roasted peppers. The must have is Tahini and chicken peas. Cans are faster but expensive when doing lots of hummus. The dry takes longer and work cooking and getting those skins off but must cheaper and makes about 6 cups. Use olive oil you can add pine nuts but they are costly. I sprinkle paprika on top to add color and taste. My husband likes HOT peppers so after I make mine I'll leave some hummus in the food processor and add a few to the finished for him. Enjoy.