Greek Hummus With 5 Variations |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Tasty Hummus with 5 variations. Some of the recipes are without the tahini and cummin. Ingredients:
1 (19 ounce) can chickpeas, drained and rinsed 540 ml |
1/3 cup tahini |
3 tablespoons lemon juice |
3 tablespoons water |
1 tablespoon olive oil |
3/4 teaspoon ground cumin |
1/4 teaspoon salt |
2 garlic cloves, minced |
Directions:
1. In food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl.
2. Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups.
3. VARIATIONS:.
4. HERBED HUMMUS: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoons dried oregano.
5. CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened.
6. BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives.
7. 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.
8. ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers.
9. Canadian Living Cooks Step by Step Daphna Rabinovitch.
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