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Foodgeek: |
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Rating: |
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Servings: |
2 cups |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 (19 oz.) can chick-peas, drained and rinsed 540 mL
1/3 cup tahini
3 tbsp. lemon juice
3 tbsp. water
1 tbsp. olive oil
3/4 tsp. ground cumin
1/4 tsp. salt
2 cloves garlic, minced
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Directions:
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In food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl.
Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups.
VARIATIONS:
HERBED HUMMUS: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 tsp. dried oregano.
CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened.
BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives.
SUN DRIED TOMATO HUMMUS: Omit tahini, cumin and salt. Substitute sun dried tomato oil for olive oil and stir in 1/4 cup chopped drained oil packed sun dried tomatoes.
ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers.
Canadian Living Cooks Step by Step Daphna Rabinovitch
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Comments from olga
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Some of the variations do not add tahini. I like to rinse my chick peas in a pot of water and remove the skins by rubbing them with my hand and floating the skins off. It might take a few rinses.
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