LAYERED HUMMUS DIP RECIPE: HOW TO MAKE IT
My love for Greece inspired this fast, easy Mediterranean dip. It is fabulous for parties and a delicious way to include garden-fresh veggies on your menu. —Cheryl Snavely, Hagerstown, Maryland
Provided by Taste of Home
Categories Appetizers
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Spread hummus into a shallow 10-in. round dish. Layer with onion, olives, tomatoes, cucumber and cheese. Refrigerate until serving. Serve with pita chips.
Nutrition Facts : Calories 88 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 6g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 fat
EASY HUMMUS (BETTER THAN STORE-BOUGHT)
Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself (see our Easy Homemade Tahini Recipe) or leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place. We love serving this with flatbread — here’s our easy flatbread recipe from scratch.
Provided by Adam and Joanne Gallagher
Total Time 10 minutes
Prep Time 10 minutes
Yield Makes 6 servings or about 1 1/2 cups
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
- Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.
- Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
Nutrition Facts : ServingSize 1/4 cup, Calories 190, ProteinContent 6 g, CarbohydrateContent 18 g, FiberContent 5 g, SugarContent 3 g, FatContent 11 g, SaturatedFatContent 2 g, CholesterolContent 0 mg
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