Mr 3 loves one flavour of hummus, from one brand... only! (Lisa's if you're curious, I must admit it is VERY nice)
As it's pretty expensive I thought I'd try making some at home and see if it came up to standards, and the verdict is "yum" (though he wants me to store it in the bought hummus containers, maybe it's the packaging that counts?)
This recipe is very approximate, as I threw stuff at it till it tasted right....
2-3 cups really well cooked chickpeas and a bit of the cooking water (I cook them till they are almost mushy)
5-6 whole sundried tomatoes (the stuff in oil, not the dry stuff, very important!)
oil (garlic flavoured would be good)
lemon juice (about 2-3 Tbsps, add more at the end if it doesn't have a tart enough edge)
2-3 Tbsps chopped peeled tomato (I used canned stuff)
1 tsp brown sugar
1-2 tsp dried basil (or a couple of Tbsp chopped fresh if you have it)
salt to taste
Blend until resembles hummus, taste and adjust lemon and salt to suit
NB - this recipe really SHOULD have both garlic and tahini, but as Mr 3 doesn't like garlic and we never seem to have any tahini it's up to you if you add them or not, probably 1/2 cup tahini and a clove of garlic would be about right.
Our favourite way to serve hummus at the moment is with seaweed flavoured rice crackers (they are less salty than plain salted rice crackers)