RECIPE: Recipe: Greek Hummus with 5 Variations

[olga_d_ont]

GREEK HUMMUS with 5 VARIATIONS

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

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

 

[cheezz]

Thanks, Olga - I LOVE hummus!

 

[marsha-tbay]

Me too two, thank you much, Olga!

 

[evan]

Thank you Olga. Another hummus-lover here! smileys/smile.gif