Mediterranean Hummus Appetizer

Submitted by gailanng

"Inspired by Zea's Hummus Appetizer Platter. Refrigerate time not included. (So good I strongly suggest doubling the hummus recipe since you'll already have on hand the toppings.) Note: I made a remarkable discovery. Adding lemon zest makes for extraordinary so I added it as an optional ingredient. Update: Substituting about half of the olive oil with chickpea juice makes for a fluffier hummus. Note: Since originally posting this recipe, I've come to realize that boiling your chickpeas for about 5 minutes makes for a better end product. Make sure you reserve the juice should you want a thinner hummus. Should you cook your own chickpeas from dried, use 1 1/2 cups drained chickpeas to equal the amount in a 15 ounce can."

 

• Ready In: 25mins
• Ingredients: 23
• Serves: 4-6

ingredients

• Hummus

• 1 (15 ounce) can chickpeas, drained (simmered for about 5 minutes if desired)
• 2 -4 garlic cloves, minced
• 1⁄4 - 1⁄2 cup olive oil (can sub part with juice from chickpeas)
• 3 tablespoons tahini (sesame paste)
• 2 tablespoons plain yogurt (optional) or 2 tablespoons sour cream (optional)
• 3 tablespoons fresh lemon juice
• 1⁄2 - 1 teaspoon shredded lemon zest (optional and if adding cut back on the lemon juice)
• 1 teaspoon cumin
• 1⁄2 teaspoon salt (or to taste)
• 1⁄4 teaspoon cayenne pepper

• Toppings To Taste

• roma tomato, coarsely chopped
• kalamata olive
• sun-dried tomato, in olive oil (you can also drizzle oil over dip)
• roasted garlic clove
• feta cheese, crumbled
• fresh cilantro or parsley, chopped
• green onion top, thin sliced
• fresh basil, minced
• light drizzle extra virgin olive oil or oil from sun-dried tomato
• paprika or sumac
• green olive, Basil and Almond Tapenade (Green Olive, Basil and Almond Tapenade)
• sun-dried tomato and kalamata olive tapenade (Sun-Dried Tomato and Kalamata Olive Tapenade)

• On The Side

• pita bread, warmed and cut into triangles

directions

1. Place all hummus ingredients into a blender or food processor; blend until smooth. Add some reserved broth should you desire a thinner hummus.
2. Refrigerate for about 1 – 3 hours for flavors to blend.
3. Transfer mixture to a serving plate and spread hummus out evenly into a circle. Garnish with the above toppings according to your taste in the order listed. Sprinkle over all with paprika or sumac.
4. Serve with warmed pita triangles.

Reviews

[Natural Life]

AMAZING!!!! Licked the bowl clean!

 

[DailyInspiration]

Fantastic Hummus recipe -- the best I have tried to date! I doubled the recipe and served it with recipe#427044 (equally delicious). This will be my new "go to" recipe when I want a healthy, delicious appetizer or snack. Thanks for posting this great recipe. Made for Everyday is a Food Holiday tag, October, 2011.

 

[Lalaloula]

Wow, this really is a very tasty hummus! I liked it a lot. It had just the right amount of cumin and tanf from the yoghurt. Next time I would use a bit less garlic but thats just personal prefernce I guess. I reduced the oil a tad cause I like it when my hummus is a bit sturdier instead of super creamy. Its amazing how versatile this recipe is because of the various topping options. This time I used olives and cayenne pepper on top. Mmm! :)<br/>THANK YOU SO MUCH for sharing this keeper with us, Gail Ann!<br/>Made and reviewed for Aussie/NZ Recipe Swap #54 July 2011.

 

[Sharon123]

I really enjoyed this with chips. It's the first time my DS has tried hummuus and he couldn't get enough and has asked me to make more. I was stumped as I had no yogurt or sour cream so subbed mayonnaise. It worked just fine. Thanks! Made for PRMR game.

 

[jimburch]

This is much better than Zea's hummus! Best recipe that I have used. Fry up some flour tortillas for dipping. Cut into quarters, fry for about 1 1/2 minuets, better that bagged chips.