This hummus was so yummy! Thank you for sharing. I have afeeling I'll be making it a lot! I made a few changes: I didn't put all the cumin as I didn't want it to overpower the other lovely tastes. I also cut some of the salt as it was getting pretty salty. I added loads of fresh parsley and it turned it green! But it looked and tasted soo much like guacamole that way! Yuummmm! I also added a few squirts of lemon juice. Put it all in the vita-mix and ta-dah! I made the recipe times 6 for our church luncheon. We're having it with pita bread. Its definitely a keeper. Thanks again!

Reviewed On: Jul. 22, 2006

This cake was wonderful! It tastes like a pumpkin roll without all the fuss. I used the "Whipped Cream Cream Cheese Frosting" from this site for a light and delicious topping. I also made the following changes: I used 2 15oz. cans of pumpkin for a little more of a pumpkiny taste and added 1/4 cup packed brown sugar. I omitted all the spices and used 3 1/4 t. pumpkin pie spice instead. Self rising flour worked great for me without the use of salt, soda, or baking powder. I baked in a 9X13 pan and had to adjust the baking time considerably. It took 75 minutes to bake on 350 degrees for me. It was very moist and I had to keep it in the fridge due to the cream cheese icing, but it was still lovely. Surprisingly, I didn't think it tasted that much like carrot cake, but more like pumpkin roll. I was very impressed with this recipe overall and have a feeling I'll be making it again and again. Thanks for sharing!

Reviewed On: Oct. 23, 2005

I used this for a 9" round layer cake that I made for a baby shower. It turned out great! Everyone raved and wanted the recipe. It was not too sweet/rich, but just right. Nice and creamy too. Thanks for the recipe. This is a keeper to use on any cake or cookies.

Reviewed On: Sep. 14, 2004