Greek Hummus With 5 Variations

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

• Ready In: 15 mins
• Yields: 2 cups

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.