I love hummus, and this is the best I think I've ever made. The curry makes it terrific, the texture is excellent, and the recipe is adaptable. I did add two tablespoons of sesame tahini. One thing that I am in the habit of doing with hummus is mixing all of the ingredients *except* the garbanzo beans. This creates a dressing of sorts, and more evenly blends the flavors. Then, slowly pour this dressing into the food processor with the garbanzo beans. It really does make a difference, and prevents the hummus from having super-spicy or bland spots.

Reviewed On: Feb. 7, 2009

I don't particularly like apple pie, but we had a surplus of apples in the house. So, Allrecipes it was. This pie is easy to make, and so delicous! It's not too sweet, is moist, and has an excellent balance of flavors. You can really taste the apples, instead of so much sugar and spice. I made just a couple of modifications, in that I cut the sugar by approximately half. I also doubled the cinnamon and skipped the nutmeg, which I don't like. For a moister pie, I added a splash of water to the bottom-layer crust. Any recipe that is easily modified and can still taste terrific is a winner in my house.

Reviewed On: Nov. 11, 2008

This recipe is good because it's easily adaptable. I turned this into an entirely vegan dish by substituting Gimme Lean "sausage" and soy creamer. I also used rice penne to make it gluten-free. Even my meat-eating linebacker of a husband wanted seconds, and wants me to make this dish again. Some notes: making it vegan, I think, may have taken care of the dryness that some mention. Gimme Lean is inherently moist. In addition, you should definitely take the time to dice the squash. Mine turned out to be a lovely dish with the butternut neatly spread throughout in cubes. This dish is a winner; if you find yourself adapting recipes for your dietary needs, add this to your collection. I think adaptations improve it.

Reviewed On: Nov. 10, 2008