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Hotchili-Mike's Hot Pina Colada Wings
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    Hotchili-Mike's Hot Pina Colada Wings

  • 1 can (19 oz) chickpeas; drained and rinsed
  • 1/3 cup tahini
  • 3 tablespoons (each) lemon juice and water
  • 1 tablespoon olive oil
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 cloves garlic; minced
  • VARIATIONS

    Herbed Hummus: Omit tahini and cumin. Stir in 1/4 cup chopped fresh parsley, 2 green onions, chopped, and 1 teaspoon dried oregano. Makes 2 cups.

    Creamy Hummus: Omit tahini and cumin. Stir in 1/4 cup herbed cream cheese, softened. Makes 2 cups.

    Black Olive Hummus: Stir in 1/4 cup chopped oil-cured black olives. Makes 2 cups.

    Sun-Dried Tomato Hummus: Omit tahini, cumin and salt. Substitute sundried tomato oil for olive oil and blend in 1/4 cup drained sun-dried tomatoes. Makes 2 cups.

    Roasted Red Pepper Hummus: Omit tahini and cumin. Blend in 1/4 cup chopped roasted red peppers. Makes 2 cups.

    In food processor, blend chickpeas, tahini, juice, water, oil, cumin and salt until smooth. Stir in garlic. (Can be covered and refrigerated for up to 3 days.)

    Yield: 2 cups

    From: Canadian Living
    Posted By: ???
    Post Date: December, 1998

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