Yummy Hummus With Variations
- Reviews 8
Ready In: 15 mins
Serves: 6
Yields: 2 1/2 cups
Ingredients
- 1 (19 ounce) can chickpeas, drained and rinsed
- 1⁄2 cup cold water (approx)
- 1⁄2 cup tahini
- 1⁄3 cup lemon juice, fresh
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon garlic, finely minced (3 large cloves)
Directions
- 1. Combine all of the ingredients except the garlic in the bowl of a food processor. Process until smooth, scraping down the side of the bowl several times to ensure an even smooth paste. Add more water for a thinner hummus. Stir in garlic. (Make-ahead: Scrape into an airtight container, cover and refrigerate for up to 3 days.)
- 2. Tip: If you like to accentuate the sesame flavour, drizzle in a little dark sesame oil with the olive oil.
- Hummus Variations:.
- -Cumin Hummus: Add 1 to 2 tsp ground cumin and a dash of hot pepper sauce to hummus.
- -Roasted Red Pepper Hummus: Whirl 1/2 cup chopped roasted red pepper and a splash of hot pepper sauce with the chickpeas and other ingredients.
- -Hummus with Herbs: Add 1/4 cup finely chopped fresh flat-leaf parsley to finished hummus.
- -Other Beans Hummus: Substitute white kidney beans for the chickpeas.
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