Greek Hummus With 5 Variations
Tasty Hummus with 5 variations. Some of the recipes are without the tahini and cummin.
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INGREDIENTS
Nutrition- 1
- 1⁄3cup tahini
- 3tablespoons lemon juice
- 3tablespoons water
- 1tablespoon olive oil
- 3⁄4teaspoon ground cumin
- 1⁄4teaspoon salt
- 2
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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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