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Hummus with variations

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Variations of Hummus

prep time

30 mins

cook time

30 mins

serves

6

  • 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

  • In a 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: Take the traditional hummus. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoon dried oregano.
  • SUN DRIED TOMATO HUMMUS: Take the traditional hummus and stir in 1/4 cup chopped drained oil packed sun-dried tomatoes.

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I held a Lebanese cooking class today and one of the dishes we created was Hummus. Hummus is a Middle Eastern dip, made from cooked, mashed;chickpeas, blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. Hummus is usually eaten as a dip, with pita bread or as a snack or appetizer with crackers.
The participants in the class wanted to see some interesting varieties of hummus and we created two of the most popular ones – herbed hummus and sun-dried tomato hummus.
After the class the participants took home what they made and the responses I’ve got from them have been awesome! Enjoy !

Dietary Information

Nutritional Information

Typical values*per Servingcontents
Total Energy:165 Kcal
Protein:12%19 kcal
Fat:55%91 kcal
Carbohydrates:33%55 kcal

Factoid

Hummus is a Middle Eastern dip, made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. The standard garnish in the Middle East includes olive oil, a few whole chickpeas, parsley, and paprika. Hummus is usually eaten as a dip, with pita bread or as a snack or appetizer with crackers

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