Herbed Hummus - Variations

Great recipe for: Herbed Hummus - Variations - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks

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Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Herbed Hummus - Variations

Herbed Hummus - Variations

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

  1. 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.
  2. Creamy Hummus: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened. Makes 2 cups.
  3. Black Olive Hummus: Stir in 1/4 cup chopped oil-cured black olives. Makes 2 cups.
  4. 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.
  5. Roasted Red Pepper Hummus: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers. Makes 2 cups.
  6. 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.)
  7. Yield: 2 cups


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