Greek Hummus With 5 Variations

Total Time
15mins
Prep 15 mins
Cook 0 mins

Tasty Hummus with 5 variations. Some of the recipes are without the tahini and cummin.

Ingredients Nutrition

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.

Reviews

(2)
Most Helpful

This was really good, the best hummus I've made yet. I modified it a bit:
1) Doubled recipe
2) Used 36 oz of homemade garbanzo/chickpeas, drained and rinsed well
3) Increased the lemon juice by 1 Tbsp (2 Tbsp in total)
4) Increased salt by a pinch

I can't wait to try the other versions. Thanks for sharing!

mark August 02, 2011

This was just excellent -- my new favorite hummus recipe! A classicly yummy hummus with a great texture and the perfect blend of flavors. I added a bit more lemon juice and a lot more salt, since I used home-made garbanzos that hadn't been seasoned at all. I prepared half the batch of garbanzos using recipe #24412, and we liked the flavor and texture of this version much more.

Kitchenette October 26, 2008

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