Greek Hummus with 5 Variations

by olga

Servings: 2 cups

INGREDIENTS

1 (19 oz.) can chick-peas, drained and rinsed 540 mL
1/3 cup tahini
3 Tbsp. lemon juice
3 Tbsp. water
1 Tbsp. olive oil
3/4 tsp. ground cumin
1/4 tsp. salt
2 cloves garlic, minced

INSTRUCTIONS

In food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl.

Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups.

VARIATIONS:

HERBED HUMMUS: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 tsp. dried oregano.

CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened.

BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives.

SUN DRIED TOMATO HUMMUS: Omit tahini, cumin and salt. Substitute sun dried tomato oil for olive oil and stir in 1/4 cup chopped drained oil packed sun dried tomatoes.

ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers.

Canadian Living Cooks Step by Step Daphna Rabinovitch

CHEF COMMENTS

Some of the variations do not add tahini. I like to rinse my chick peas in a pot of water and remove the skins by rubbing them with my hand and floating the skins off. It might take a few rinses.

Tagged: greek, hoummus add tags

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