Combine all ingredients in a food processor or blender until smooth. Scrape the
sides with a spatula to ensure there are no lumps. Mixture should be a little
thinner than peanut butter. If too thick, add more water, one teaspoon at a time.
Set aside. Hummus is better served at room temperature.
Meanwhile assemble seasonal vegetables to dip into the hummus i.e. marinated
artichokes, kalamata olives, carrots, asparagus spears, yellow pepper, grape
tomatoes, sugar snap peas, celery, etc
In a blender, combine all ingredients except the olive oil and blend until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the
vinaigrette over seasonal vegetables and toss to coat. Serve with hummus, pita
chips, and tortillas.