Did these last night and followed the recipe exactly. Got so many compliments, I had to credit the source. These are incredible, easy, and fill the house with wonderful smells. I slow boiled the marinade for 20 minutes or so to blend the flavors as Kristy suggested. Awesome!! Thank you!

Been making Hummus for 35 years. This is THE recipe! I've made gallons of this one, and lived next door to a Lebanese family in Georgia recently, the Dad a restaurant owner, who live on Hummus... and mine (this one) kicked butt! Add 1/4 to 1/2 C roasted red peppers to the mix for color and flavor to die for. Forget the blender. If a blender works, it's too thin. A big, heavy duty Quisinart will save hours! Another tip: Fill muffin tins, then freeze them, then put the Hummus portions in a bag in the freezer. One cake, thawed, warmed a little, with 2 T Premium olive oil, sprinkled with sesame seeds, served with warmed pita bread is the way to go. SOOooooo good for you!!

I tried these because there was less butter and plain milk, rather than the ones my mother taught me, with twice the butter, sour cream and lots more sugar. However, these were very dry, tasteless and flat. So very dissappointing. I am surprised at the positive reviews.