Hummus (with variations)

Carolyn Haas

By
@Linky1

Adapted from The Complete Book of Greek Cooking by Salaman and Cutler.
Hummus is such a healthy food. My granddaughter loves it with carrots and celery, but pita bread is a more traditional dipper.


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Rating:
★★★★★ 3 votes
Comments:
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

14 oz
can of chickpeas (save out a couple for garnish)
4 Tbsp
tahini
2-3 clove
garlic
1
lemon, juice of
salt and pepper

VARIATIONS

2
roasted red bell peppers - blend in with chickpeas
1 Tbsp
pine nuts, roasted and coarsely chopped - stir in before serving
paprika and/or chopped parsley to garnish

Step-By-Step

1Mash chickpeas with a fork until desired consistency. If you like it smoother, use food processor or immersion blender.

2Stir in tahini, then grated garlic cloves and lemon juice. Season to taste with salt and pepper.

3For red pepper version, add red peppers to chickpeas when blending.
For pine nut version, mix in after blending chickpeas - you don't want them to be too smoothly incorporated into the hummus.

4Garnish with a few reserved chickpeas or paprika or a few pine nuts or some parsley or...

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Beans/Legumes
Regional Style: Greek
Dietary Needs: Gluten-Free