Herbed Hummus - Variations

• 1 can (19 oz) chickpeas; drained and rinsed
• 1/3 cup tahini
• 3 tablespoons (each) lemon juice and water
• 1 tablespoon olive oil
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 cloves garlic; minced

  VARIATIONS

  Herbed Hummus: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoon dried oregano. Makes 2 cups.

  Creamy Hummus: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened. Makes 2 cups.

  Black Olive Hummus: Stir in 1/4 cup chopped oil-cured black olives. Makes 2 cups.

  Sun-Dried Tomato Hummus: Omit tahini, cumin and salt. Substitute sundried tomato oil for olive oil and blend in 1/4 cup drained sun-dried tomatoes. Makes 2 cups.

  Roasted Red Pepper Hummus: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers. Makes 2 cups.

  In food processor, blend chickpeas, tahini, juice, water, oil, cumin and salt until smooth. Stir in garlic. (Can be covered and refrigerated for up to 3 days.)

  Yield: 2 cups