Herbed Hummus - Variations
Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
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
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
© Jim Catanich