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====== Greek Hummus w/Tahini ======

/* Description */

[[http://www.finecooking.com/recipes/greek-hummus-tahini-spices.aspx#reviews | Fine Cooking 93:]] Greek hummus, a dip that dates back to ancient Greece, is very similar to other Near Eastern versions, such as Lebanese or Turkish hummus, some of which can be a bit spicier.

<WRAP right>{(rater>id=100|name=Greek Hummus With Tahini|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:** 2 cups||
|**Prep:** 0:00|**Wait:** 4:00|**Cook:** 0:00|

====== Ingredients ======
  * 15-1/2-oz. can chick peas (1-1/2 cups), rinsed and drained
  * 1/4 cup extra-virgin olive oil
  * 2 Tbs. fresh lemon juice; more to taste
  * 1-1/2 Tbs. tahini (sesame paste)
  * 2 medium cloves garlic, peeled
  * 1/2 tsp. ground coriander
  * 1/2 tsp. ground cumin
  * Kosher or sea salt

====== Directions ======
  - Purée the chick peas, olive oil, lemon juice, tahini, garlic, coriander, cumin, 1/2 tsp. salt, and 1/3 cup cold water in a food processor until smooth. Cover and refrigerate at least 4 hours before serving. Season to taste with more lemon juice and salt just before serving. Serve cool or at room temperature accompanied by fresh pita wedges or toasted pita chips.

====== Notes ======
  * The hummus can be made a day ahead.

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====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
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{{tag>Recipes Dip-Spread European/Greek FineCooking}}
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