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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: Jun. 2, 2008

Takes a while to get over the garlic hummus but this tastes fabulous with pita. In fact, I cooked up a fabulous dish with chummus and rice.

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VIVNIDHI

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Reviewed: May 25, 2008

I'm Arab. This recipe was good except for the lack of garlic and thickness. Now if you don't like garlic, then you'd like this. But if you do then it's almost essential in hummus. Add some water to water it down a bit or you might have to eat it with a knife and fork! Overall, good recipe.

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Reviewer:

Gitana

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Cairo, Al-Qahirah, Egypt

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Reviewed: May 24, 2008

Delicious!!! For the Americans who can't do without garlic here is another way to add it without overpowering your hummus with it: In the last 5 minutes of your boiling water with beans add some whole cloves of garlic in the water and let them boil with your beans. Add them in the blender with the rest of your ingredients, and bon appetit!

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22 users found this review helpful

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Caramela

Cooking Level: Intermediate

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Reviewed: May 17, 2008

The perfect hummus recipe! Thanks for posting this recipe. This hummus was very creamy and delicious. I followed the exact recipe except that I used canned chickpeas instead of fresh. I used one can of chickpeas, reserving half of the liquid in the can to use in the hummus. I also halved the rest of the ingredients, but used only 1/3 cup of the tahini. Very yummy. If you like garlic, go ahead and add a few cloves, but I found that this recipe doesn't need the garlic.

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7 users found this review helpful

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Dorothy

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Reviewed: May 14, 2008

I was craving good hummus and this was easy to make. I used 2 15 oz. cans of garbanzo beans drained and rinsed. I added about 6 cloves of minced garlic and ended up adding abaout 1/2 cup warm water total and a little more than 1/2 cup of evoo and this gave it just the right consistency. Otherwise I followed the rest of the directions. My daughters loved it. Thanks for the recipe

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bs33

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Reviewed: Apr. 30, 2008

This is the best hummus! It's creamy and flavorful, and my husband loves it, usually hummus has too much garlic for him.

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Connie

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

This is SUCH a great alternative to the garlic-laden recipes I've had and made in the past! THANK YOU! This was really great rolled up in lavash bread with spring greens and a drizzle of olive oil. YUM!

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Nic

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Reviewed: Apr. 14, 2008

Great recipe. As an American, I was pretty skeptical about losing the garlic, but the result was a refreshing change of pace from the hummus I'm used to. I've even gotten lazy and used canned chickpeas with this. The result, while admittedly not as good, was still quite nice.

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tiej

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Reviewed: Apr. 4, 2008

Finally! I went to Israel on a tour in 2006 and ate hummus every chance I had. Since then I have not found a recipe or store brand that I thought was close to authentic. This is fabulous. It is so creamy and mild, and my husband is glad that I don't smell like garlic! The cumin gives it a good flavor and I added just a dash of cayenne to give a little kick. Cooking the dry beans instead of using canned also makes this a much fresher tasting dish. Thanks. Now if I could only find some fresh pita bread!

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Susan

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Reviewed: Apr. 2, 2008

I'm the author of the recipe and I just noticed that the recipe was put up with the instructions to add 1/4 C lemon juice. That should actually read: The juice of 1-2 lemons, which can be anywhere from 1/4-1/2 C lemon juice. What I do is add the juice of 1 lemon (approx. 1/4 C) and taste, then add more incrementally to suit our tastes. Some like it more lemony and others a bit less. Additionally, you will need to reserve all of the water that you cooked the chickpeas in as you will probably need to add much (or all) of this water to the chummus when blending it. Chummus has a tendency to thicken up as it cools and you may add more water later to thin it out a bit. FYI this chummus freezes very well:) Garlicy chummus IS an American thing:) But if you like it, go with it--this recipe is flexible! Israelis/Arabs like chummus with a lot less garlic. Thank you for trying the recipe. I hope more people do! My friends and family here in Israel rave about it and compare this recipe to some of the best Chummus places here.

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Reviewer:

Simone

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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Reviewed: Mar. 10, 2008

This recipe was really good but it is missing one key ingredient! GARLIC! Maybe it's the American way, but without Garlic this recipe is blah!! I tried it first without the garlic, then returned it to my mixer and added about 5 cloves of it. Now that's yummy!

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