Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In food processor, puree together chick peas, tahini, lemon juice, water, oil, cumin and salt until smooth; transfer to bowl. | 2. Stir in garlic, (Hummus can be covered and refrigerated for up to 3 days.) Makes 2 cups. | 3. VARIATIONS:. | 4. HERBED HUMMUS: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoons dried oregano. | 5. CREAMY HUMMUS: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened. | 6. BLACK OLIVE HUMMUS: Stir in 1/4 cup chopped oil-cured black olives. | 7. 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. | 8. ROASTED RED PEPPER HUMMUS: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers. | 9. Canadian Living Cooks Step by Step Daphna Rabinovitch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
tahini	1/3	cup		456.0	20.951999999999998	14.248	38.4
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
water	3	tablespoons		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
salt	1/4	teaspoon		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.