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Hummus

appetizers, vegetables

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

VARIATIONS Herbed Hummus: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoon dried oregano. Makes 2 cups. Creamy Hummus: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened. Makes 2 cups. Black Olive Hummus: Stir in 1/4 cup chopped oil-cured black olives. Makes 2 cups. Sun-Dried Tomato Hummus: Omit tahini, cumin and salt. Substitute sundried tomato oil for olive oil and blend in 1/4 cup drained sun-dried tomatoes. Makes 2 cups. Roasted Red Pepper Hummus: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers. Makes 2 cups. In food processor, blend chickpeas, tahini, juice, water, oil, cumin and salt until smooth. Stir in garlic. (Can be covered and refrigerated for up to 3 days.)

Contributor: Canadian Living - December, 1998

Yield: 2 cups

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