1. In food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl. 2. Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups. 3. VARIATIONS:. 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. CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened. 6. BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives. 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. ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers. 9. Canadian Living Cooks Step by Step Daphna Rabinovitch. ---------------------------------------------------------------------------
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