I think this is a good base, but I have made it three times and it always comes out too thick. Not sure what I am doing wrong. It is good with some of the bean liquid or extra olive oil added. As written it is just too thick.

Reviewed On: Jul. 10, 2007

I thought this was somewhat flavorless. I cut the lemon back to 1/4 cup and kept everything else the same. I followed the advice others and removed the skin on the chickpeas (this does make for very smooth hummus). I am not sure what happened, but it does not "pop" like some of the other hummus recipes on here (Lemon garlic and Jalapeno). Maybe it was the jar of red peppers we used.

Reviewed On: May 27, 2007

Wow. This is really addictive. Like others, I used olive oil, but I cut it down to 1/2 cup. Leaving it in the fridge over night thickened the hummus up a bit but also allowed the flavors to come together nicely. The garlic is powerful, so beware when speaking around those who did not eat the hummus.

Reviewed On: Apr. 29, 2007