Greek Hummus With 5 Variations

• (19 ounce) can chickpeas, drained and rinsed 540 mL↗1

  19 ounce

• tahini↗1⁄3 cup
• lemon juice↗3 tablespoons
• water↗3 tablespoons
• olive oil↗1 tablespoon
• ground cumin↗3⁄4 teaspoon
• salt↗1⁄4 teaspoon
• garlic cloves, minced↗2

Step-by-step instructions

1. 1

   In food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl.

2. 2

   Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups.

3. 3

   VARIATIONS:.

4. 4

   HERBED HUMMUS: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoons dried oregano.

5. 5

   CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened.

6. 6

   BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives.

7. 7

   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.

8. 8

   ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers.

9. 9

   Canadian Living Cooks Step by Step Daphna Rabinovitch.