Greek Hummus with 5 Variations
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Ingredients
| 1 (1-1/4 lb.) | 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 |
0 Recipe Reviews
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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
Author's 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.
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