Mediterranean Hummus Appetizer

photo by Lalaloula

- 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
- Place all hummus ingredients into a blender or food processor; blend until smooth. Add some reserved broth should you desire a thinner hummus.
- Refrigerate for about 1 – 3 hours for flavors to blend.
- 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.
- Serve with warmed pita triangles.
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Reviews
-
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.
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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.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!