Reviewed: May 11, 2012

I don't agree with giving a recipe 5 stars if you make changes, which is why I'm giving this one 4. Actually as is, it's more a 3.5. The curry really doesn't belong. We made it according to the recipe the first time and all 4 of us who had it agreed the curry didn't belong. We made it again without curry. We added more garlic, some taco seasoning, cumin, chili powder and cayenne powder. I'd give this version 5 stars.

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Reviewer:

CIN3

Cooking Level: Intermediate

Home Town: Fogo Island, Newfoundland, Canada

Reviewed: Mar. 30, 2012

I used soy milk instead of yogurt. this was easy to put together for a quick meal!

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sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Jan. 13, 2012

WOW!!! This might not be "authentic" without the tahini....but it sure does taste fabulous. Made a double batch and my friends and I couldn't stay out of it. So healthy, delicious and addictive!

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Emily Tisdale

Cooking Level: Expert

Reviewed: Jul. 30, 2011

Wonderful, did the same as other readers and used full cans of beans and doubled the rest of the recipe

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H21tiff

Reviewed: Jul. 17, 2011

Yum. good, nutrition friendly and cheap. I put in Cumin and Curry and the flavors blended well.

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Teresa Moen

Home Town: Breckenridge, Colorado, USA

Reviewed: Jun. 21, 2011

This was GREAT! As other reviewers suggested I subbed 1 tsp cumin for the curry powder. Super easy to make and super yummy AND healthy! I made it for a BBQ and got a lot of compliments. I love that it doesn't use tahini as that is very hard to find in my grocery stores. Will be a regular at our house!

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adelantegirl

Reviewed: Jun. 14, 2011

For a little sweetness try vanilla yogurt instead of plain and omit the curry powder. I certainly enjoyed it!

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rdenker

Reviewed: Mar. 21, 2011

Ok, I'll admit this was fabulous, but I made a lot of changes, based on what I had in the pantry. I used a large can of black beans no garbanzo beans and substituted sour cream for the yogurt. Then, I only used a sprinkle of curry powder and added some cumin. After sitting in the fridge all night, the flavors had blended together beautifully. Yes, it's a funny color but with some pita chips it was yummy. Definitely a keeper!

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Sondra

Cooking Level: Intermediate

Reviewed: Jan. 21, 2011

This was plain at best...simply a spin off of refried beans in my opinion. Who ever said this was "the best hummus they have ever had" has obviously never had hummus- I laughed when I read that their "Indian friend" raved over this. The only thing I could do to get this eaten was smear it on whole wheat tortillas, add cheese and sour cream- and tell my family it was bean burritos. very disappointing recipe.

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Reviewer:

Shannon V

Reviewed: Oct. 23, 2010

I agree with some others; this isn't exactly hummus. However, I gave it a go because I really liked the idea of using blacks bean and yogurt. I found the consistency somewhat waning, and the yogurt taste distracting. I think I will try this again for sure because I love the idea of it, but I'll probably play around with the olive oil (i.e add much more and not use yogurt).

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