Herbed Hummus - Variations

Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 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

Ingredients

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

Directions

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




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