Mediterranean Hummus Appetizer

Name: Mediterranean Hummus Appetizer
Prep time: 25 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 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; 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 ); pita bread, warmed and cut into triangles

(5)

Recipe by gailanng

Inspired by Zea's Hummus Appetizer Platter. Refrigerate time not included. (So good I strongly suggest doubling the hummus recipe since you'll already have on hand the toppings.) Note: I made a remarkable discovery. Adding lemon zest makes for extraordinary so I added it as an optional ingredient. Update: Substituting about half of the olive oil with chickpea juice makes for a fluffier hummus. Note: Since originally posting this recipe, I've come to realize that boiling your chickpeas for about 5 minutes makes for a better end product. Make sure you reserve the juice should you want a thinner hummus. Should you cook your own chickpeas from dried, use 1 1/2 cups drained chickpeas to equal the amount in a 15 ounce can.

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READY IN: 25mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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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