Best Greek Hummus With 5 Variations Recipes

HOW TO MAKE SUPER CREAMY HUMMUS

Steps:

• Drain the chickpeas over a colander, reserving the liquid in a bowl. Skip to step 5 if not removing the skins from the chickpeas.
• To remove the skins for creamier hummus: rinse the chickpeas and add them to a small microwave-safe bowl.
• Toss the chickpeas in 1 ½ tsp. baking soda and microwave them for 90 seconds.
• Pour the hot chickpeas into a large bowl and cover with cool water. Gently rub the chickpeas between your hands to remove the skins. Drain off the water with the skins, and repeat the process until all the skins have been removed. It may take 4-5 changes of water.
• Add the chickpeas (with skins on or off), ¼ cup of chickpea liquid from the can, and all other ingredients to a food processor or blender and blend until completely smooth, about 60 seconds. If things aren't moving around very well, you can add 2 extra tbsp. at a time of the chickpea liquid.
• Taste and adjust seasoning if necessary. Serve with crackers, chips, veggies, or as a sandwich spread.

GREEK HUMMUS WITH 5 VARIATIONS

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.