Hummus, hummous, houmous, hommos, humos, hommus, hoummos not to be confused with Humus (& I'm not even going to mention the Hummus Wars!)
I get easily confused & so I make my own peaceful & very edible hummus.
I put a tin of chick peas & a tin of butter beans in the blender. I realise that this is meant to be a chick pea dish but I like the texture that butter beans add to the mix. (They are cheaper than chick peas too!)
To be thrifty, soak dried butter beans overnight then rinse thoroughly & boil for approx 20 mins to soften. Chick peas need hours of cooking so I tend to buy them ready cooked.
Add a slurp of sunflower oil & a dash of olive oil (too much olive oil makes the mix bitter).
A crushed clove of garlic & a good splosh of lemon juice add zing.
I like spiced hummus, so I add approx half a teaspoon of smoked paprika, cinnamon, ground cumin, ground coriander & a grating of nutmeg. (I sometimes add chopped root ginger from the freezer)
If you have tahini or peanut butter, add a tablespoon.
Add extra oil/lemon juice if too solid.
Season to taste.
I like to add chopped herbs; chopped coriander leaf from the freezer is a favourite too. A drizzle of nasturtium pesto is also good...as is chopped thyme or oregano.
It keeps in the fridge for a few days (& can be frozen too but on defrosting it can be quite, erm, 'windy'...!)