Mediterranean Hummus Appetizer Recipes

MEDITERRANEAN HUMMUS APPETIZER

Mediterranean Hummus Appetizer image

Inspired by Zea's Hummus Appetizer Platter. Refrigerate time not included. (So good I strongly suggest doubling the hummus recipe since you'll already have on hand the toppings.) Note: I made a remarkable discovery. Adding lemon zest makes for extraordinary so I added it as an optional ingredient. Update: Substituting about half of the olive oil with chickpea juice makes for a fluffier hummus. Note: Since originally posting this recipe, I've come to realize that boiling your chickpeas for about 5 minutes makes for a better end product. Make sure you reserve the juice should you want a thinner hummus. Should you cook your own chickpeas from dried, use 1 1/2 cups drained chickpeas to equal the amount in a 15 ounce can.

Provided by gailanng

Categories Southwest Asia (middle East)

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 23

Ingredients

1 (15 ounce) can chickpeas, drained (simmered for about 5 minutes if desired)
2 -4 garlic cloves, minced
1/4-1/2 cup olive oil (can sub part with juice from chickpeas)
3 tablespoons tahini (sesame paste)
2 tablespoons plain yogurt (optional) or 2 tablespoons sour cream (optional)
3 tablespoons fresh lemon juice
1/2-1 teaspoon shredded lemon zest (optional and if adding cut back on the lemon juice)
1 teaspoon cumin
1/2 teaspoon salt (or to taste)
1/4 teaspoon cayenne pepper
roma tomato, coarsely chopped
kalamata olive
sun-dried tomato, in olive oil (you can also drizzle oil over dip)
roasted garlic clove
feta cheese, crumbled
fresh cilantro or parsley, chopped
green onion top, thin sliced
fresh basil, minced
light drizzle extra virgin olive oil or oil from sun-dried tomato
paprika or sumac
green olive, Basil and Almond Tapenade (Green Olive, Basil and Almond Tapenade)
sun-dried tomato and kalamata olive tapenade (Sun-Dried Tomato and Kalamata Olive Tapenade)
pita bread, warmed and cut into triangles

Steps:

Place all hummus ingredients into a blender or food processor; blend until smooth. Add some reserved broth should you desire a thinner hummus.
Refrigerate for about 1 - 3 hours for flavors to blend.
Transfer mixture to a serving plate and spread hummus out evenly into a circle. Garnish with the above toppings according to your taste in the order listed. Sprinkle over all with paprika or sumac.
Serve with warmed pita triangles.

LAYERED HUMMUS DIP

Layered Hummus Dip image

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

Time 15m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 carton (10 ounces) hummus
1/4 cup finely chopped red onion
1/2 cup Greek olives, chopped
2 medium tomatoes, seeded and chopped
1 large English cucumber, chopped
1 cup crumbled feta cheese
Baked pita chips

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, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 275mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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