Greekhummuswith5variations Recipes

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GREEK HUMMUS WITH 5 VARIATIONS



Greek Hummus With 5 Variations image

Make and share this Greek Hummus With 5 Variations recipe from Food.com.

Provided by Olha7397

Categories     Beans

Time 15m

Yield 2 cups

Number Of Ingredients 8

1 (19 ounce) can chickpeas, drained and rinsed 540 mL
1/3 cup tahini
3 tablespoons lemon juice
3 tablespoons water
1 tablespoon olive oil
3/4 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced

Steps:

  • 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 teaspoons 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.

Nutrition Facts : Calories 620.4, Fat 29.2, SaturatedFat 4, Sodium 1128.4, Carbohydrate 74.3, Fiber 15.8, Sugar 0.6, Protein 20.9

GREEK HUMMUS



Greek Hummus image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 12

One 15-ounce can chick peas, drained
1 lemon
1 sprig fresh oregano, leaves chopped
A handful fresh flat-leaf parsley
1 clove garlic, finely chopped
Salt
2 rounded tablespoons tahini paste
Drizzle extra-virgin olive oil
1/4 cup kalamata olives, well drained, coarsely chopped
1 sack pita chips, sea salt variety (recommended: Stacy's)
1/2 seedless cucumber, cut into sticks for dipping
A medium red pepper, seeded and cut into strips for dipping

Steps:

  • Combine chick peas, juice of 1 lemon, oregano and parsley in food processor. Mash garlic into paste with some salt pressing under the flat part of your knife then add garlic to processor along with tahini paste. Process hummus, drizzling in olive oil, until smooth then transfer to a bowl and stir in olives, reserving a few for garnish. Serve dip with pita crisps and vegetable sticks.

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