Whats it made out of? is it fattening? what do you do with it!?
OH YEAH, most importantly, how does it taste?

It is generally made out of chick peas. You usually eat it with pita bread, or crackers. There are different kinds, so they taste different. I personally like the greek olive hummus.

i eat it with veggies...

I've had chickpeas before, they're kinda bland. Do you add flavor? How do you make it? Does it taste like beans?

Fresh hummus (as opposed to store bought) is awesome. You can easily make it in a blender/food processor. It is generally chickpeas but you can use any beans you like. You can add tahini (or any nut butter), garlic and some lemon juice. Traditional hummus has olive oil but you can omit.

I often eat it as part of a sandwich spread or with veggies.

It's a strong taste, actually. Very garlicky.

The basic recipe is chick peas + garlic + tahini + cumin + lemon. Tahini is sesame butter, in case anyone's not familiar.

It is a great spread on crackers, bread, in salads, etc. I love it as a dip for veggies.

It is a nice protein source (particularly for those of us that are vegetarians) and can be combined with a variety of seasonings and veggies for a great taste

mmmmmm I love hummus!! its oil and chickpeas and flavor. Roasted Garlic and Jalapeno is my fav!!

How do you store it? Does it go bad fast? How much do you make at a time?
Sorry about all the questions...

I make mine with one can (440 gm from memory) of chickpeas at a time. I'm one of those fussy buggers who skins the chickpeas (tedious, but takes away the bitterness). I then throw in a couple of tablespoons of tahini, a couple of cloves (or 3) of crushed garlic, a good splash of lemon juice, some salt and cumin, and blend it.

I'm a bit of a purist, in that I think "real" hummus doesn't have any other flavouring. Otherwise it's just chickpea dip.

I make it fresh, and it doesn't have a chance to go bad in our house! I've never had to store it for more than a couple of hours in the fridge before an event or something, but once the kids get a sniff it disappears pretty quick!

It doesn't seem to go bad too fast. It doesn't last longer then a week in my house though. I make about 1 batch a week. My recipe:

2 cups of cooked garbanzos (or 1 can)
4-6 cloves of garlic
juice of 1/2-1 lemon (depending on size and how lemony you like it)
1/4 cup tahini
salt to taste
a big pinch of cayenne pepper

Blitz all the ingredients in a food processor and add a bit of the cooking liquid (or liquid from can) till it's the desired consistency.

If you want to skin the garbanzos first (I only do this for "company hummus") then put the beans in a large bowl and cover with a lot of cold water. Then stick your hands in the bowl and rub the beans between your hands vigorously. The skins will float to the surface. Scoop them out of the bowl and keep doing this until hardly any skins come up the the surface. Much easier then doing it bean by bean and it makes for smoother hummus.

I like to put hummus in sandwiches (with spinach, avocado and peppers.) I also like to use it as a dip for veggies and it's good on crackers.

Mmm... hummus... what and where do I get tahini though?

Tahini is kind of like peanut butter, but thinner and made from sesame seeds. You can find it in ethnic markets (Middle Eastern or Mediterranean), but most grocery stores carry it now. It's usually in either the kosher section or in the natural foods section. Sometimes it's by the peanut butter, but not always. It'll come in either a glass jar or in a short can.

I love hummus but I'm lazy and rarely make my own. I really enjoy the Sabra brand flavors - normally found with the cheeses, milks, etc in the grocery store.

Although storebought may be good in a pinch, I wouldn't want someone's first introduction to hummus to be store bought because personally I don't like store bought hummus and think it doesn't taste very good. I can make hummus in less than 5 minutes which is why I make it at home. Sometimes even in a rush to get to work, I'll decide I want hummus and make it.