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Authentic Middle Eastern Hummus (Chummus)

“Authentic chummus is very different and SO much tastier than it's American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!”

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Reviewed: Nov. 13, 2009

my first time making homemade hummus, this is so easy and very good. I think the cumin gives this recipe something special that I don't usually find in hummus. so delicious, I will make this again, although it will be awhile as this makes a TON! thanks for sharing!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 18, 2009

Very yummy! I did add a few cloves of garlic to the beans while cooking.

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IowaDL

Cooking Level: Intermediate

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Reviewed: Sep. 9, 2009

Yummy! this recipe is definitely authentic. I added some roasted garlic to spice up the flavor a bit and it turned out great. Just like in Israel!!

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PanicInTheKitchen

Cooking Level: Beginning

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Reviewed: Aug. 2, 2009

I enjoyed this recipe but found it really hard to get a good consistency in a blender. It's probably best to puree the cooked chickpeas in batches.

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MrsRo

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Reviewed: Apr. 19, 2009

The recipe is a good basic hummous. I like to put a bay leaf in when I cook the beans (never canned). Its actually traditional to serve additional tehina (diluted with water to form a sauce) on top of the hummous, with olive oil and colorful spices such as paprika for decoration. Many people also garnish with olives, hot sauce, or if you want to make a meal out of it, ful (cooked fava beans). ps Hummous is not low quality Italian food where you douse it with garlic. It should convey the creamy nutty flavor of chickpeas and sesame. Just a bit is good imho.

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Ken Nahshon

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Reviewed: Mar. 22, 2009

I couldn't help myself, had to add garlic. The taste is fantasitc. It killed my blender though :(

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devka

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Feb. 5, 2009

I love store bought hummus and was dissapointed after all the extra work that I put into this recipe that it did not taste anything like the store bought kind. It took a whole morning to cook the beans, and unfortunately for me, I made enough for an army. The texture was much too course and it wasn't creamy like the store bought kind. Also, there were lots of chick pea skins that did not get thoroughly chopped that made it pretty gritty. It does freeze well, however, be warned that once you get it out of the freezer, it can only be kept in the fridge for about a week without ggoing bad.

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NeverMeasureChef

Cooking Level: Intermediate

Home Town: Okemos, Michigan, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 26, 2009

Excellent recipe and very authentic. I am Lebanese and the cumin makes it much more like the genuine hummus I had as a kid. Perfect!

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DruidMedb

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Reviewed: Jan. 24, 2009

This was delicious. I halved the recipe but made it as written and we think it's great! In addition to sprinkling cumin, we also sprinkled some chili pepper powder on. Awesome!

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le petit haricot

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 20, 2008

Yum, yum, YUM! This was absolutely perfect, a faithful version of real hummus. I only wish I'd frozen half (or more), as this does make a HUGE amount. Love this.

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Cheryl

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Reviewed: Dec. 2, 2008

Every middle easterner knows hummus isn't real hummus without garlic, it's essential. Mince a few cloves to this recipe and you'll love it.

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Anichka

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Reviewed: Nov. 16, 2008

This was a good recipe yet it definitely was more simple as far as flavor goes. So, this recipe is perfect if thats what you are looking for. When I made it I found that it really had a tahini nutty kick to it, so continually adding lemon juice to taste was KEY, as well as adding salt to taste.

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Evian

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Reviewed: Nov. 9, 2008

Absolutely the BEST hummus I've ever tasted! No alterations made. Took the author's suggestion of adding lemon juice according to one's preference. I'll definitely make this again! However, I would use a food processor instead of the blender. (on the garlic comment-when I have been to any Mediterranean restaurants, no garlic is added to the hummus)

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 18, 2008

I loved it. I always use a little less lemon juice and then have some on the side for those who like more.

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brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Reviewed: Aug. 14, 2008

I guess I just hate "authentic hummus." I made a larger quantity of this for a group event (everyone loves hummus), and nobody cared for it. I took it home, added a lot of minced garlic and some Tony Chachere's seasoning, and it was all but gone the next day.

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ALK02G

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Reviewed: Aug. 13, 2008

This recipe was not authentic at ALL! I had hummus in several restaurants in Israel and Greece and none of them had the cumin in them. If you're looking for "authentic", then DON'T try this recipe!

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Robin H

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Reviewed: Aug. 13, 2008

Absolutly Great!

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hungryangel

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Reviewed: Aug. 5, 2008

The texture is amazing. Absolutely genuine flavors however when cooking my beans I threw in a couple crushed garlic cloves that kicked up the flavor just enough to give a plain cracker some taste if you're not eating it with pita bread. Goes great with apples, pretzels, bagel, sandwich spread EVERYTHING!

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Tina

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Reviewed: Jul. 21, 2008

This is really authentic!! I had made a recipe for hummus from the Austin Spa that just didn't taste good at all - so I was cautious about trying my hand at this again. I didn't alter the recipe at all and we really liked it! Thanks

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