Greek Hummus With 5 Variations

Recipe by Olha7397
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 teaspoons 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.
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