Some foods reward skill in the chef – there is some trick or difficult feat of dexterity required, say to properly fold the ingredients in the souffle, or careful manipulation of heat and timing.
Hummus is not that kind of food, at least at a basic level. I hear of particularly amazing hummus, tahini and lemon balanced ever so perfectly in the chick peas blended just so, but the truth of hummus is that you can thrown chick peas into a food processor with some basic additions (garlic works, lemon juice works, olive oil is fabulous), and it will be pretty damn good even if you don’t measure all that carefully.
You can also throw in all kinds of other fun stuff. Want to make hummus with balsamic vinegar instead of lemon juice? That’ll work. Want to try curry powder or paste? Rock on. How about curry and raisins? Fabulous! Check out this Curry Hummus with Raisins recipe from Meatless Monday, originally from The Plant-Based Dietitian and give it a shot next time you see your kitchen.