Reviewed: Feb. 4, 2012

This was dynamite! I used freshly ground cumin and followed the recipe exactly, except now I see I was supposed to use the food processor. I used my blender, but next time I'm using the food processor because I think another minute in there would have killed my blender.

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Minneapplemick

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Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Waverly, Minnesota, USA

Reviewed: Feb. 4, 2012

Perfect hummus recipe! Everyone wanted the recipe after I served it at my New Year's Eve party. The roasted garlic makes this outstanding!

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MELUSINE

Reviewed: Oct. 27, 2011

Great recipe for hummus. I always roast my garlic for hummus since I don't care for raw garlic. I ended up using the equivalent of two cans of beans and not as much lemon juice since I didn't want it to be too tart. I added black pepper, extra olive oil and water to puree. It turned out great.

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Heather C

Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

Reviewed: Oct. 15, 2011

Amazing!

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munchkin429

Reviewed: Aug. 28, 2011

Added olive oil per other commentators but otherwise followed it exactly, and got rave reviews!

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Tinna

Reviewed: Aug. 20, 2011

Even though I found this a bit tart, my VERY picky boyfriend loved this hummus so I have to give it 5 stars because that man doesn't like ANYTHING. I think the tartness is a matter of taste. It certainly didn't stop me from wolfing it down but I will probably add a tad less lemon juice next time. Also some found it too thick but I blended mine in a food processor, so the consistency was fluffy and creamy enough in my opinion.

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Sweetpea

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jul. 15, 2011

I made four batches of hummus yesterday, this one, the Easy hummus, and the Authentic Middle Eastern Hummus. Of the recipes with Tahini and lemon juice, this was definitely the best. Most of my taste testers liked it way more that the Authentic Middle Eastern Hummus. However, I also called my Jordanian/Palestinian friend who said their recipe is just 1 TBSP of Lemon juice and 1 TBSP Tahini per cup of chickpeas, plus salt to taste. I made that and it was less overpowering than this Syrian Hummus but still have the tahini and lemon juice flavor. By the way, if tahini and lemon juice hummus hasn't been your favorite the easy one from allrecipes is really good.

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youngcook

Cooking Level: Intermediate

Reviewed: Jul. 9, 2011

Thank you, Mary! Hummus was one of my snack "staples" and carry-alongs in the States for the gluten-free, dairy-free, candida-free diet that I have had to follow. Since we moved back to Spain last fall, I haven't been able to find hummus that is gluten and dairy free. Just this week I finally found a gluten free Tahini and was finally able to try your recipe. One of my favorite snacks has been resurrected!

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Kathy Haley

Reviewed: Jun. 12, 2011

Some of how I did this was my fault but with the amounts used in this recipe, it was way way too thick. I mean it would be like a mashed baked potato without any butter or milk. So I added a good half cup of water. I wanted to use raw garlic and did but didn't compensate and I used 5 cloves which was too much. If you want it raw, use like 2 cloves. But you definitely need more liquid. I also added one more TB of Olive oil to the mix. Maybe a little less tahini too like some have said since it's bitter.

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