Reviewed: Feb. 9, 2008

This actually tasted REALLY good, but I'm not sure I'll make it again. Visually it was really unappetizing-looking because of the color. It wasn't obvious it was hummus since the black beans made it a yucky color.

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erdooley

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Reviewed: Feb. 8, 2008

I made this last night for a late evening snack and followed it to the letter. My husband and I loved it! DH suggested it would be good as a sandwich spread when making wraps. I think I know what I'm doing with the leftovers!

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Swell Dame

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Reviewed: Jan. 14, 2008

Very good as a dip! It doesn't give me the hummus taste I crave though. I think it tastes better without the curry, as the garlic is nice enough.

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Meaghanne

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

The best hummus I've made! Bye Bye little plastic tubs at the grocery store!

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MUKWONOCOOK

Cooking Level: Intermediate

Home Town: St. Elmo, Illinois, USA

Living In: Mukwonago, Wisconsin, USA

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Reviewed: Dec. 13, 2007

Very tasty.

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Samantha

Cooking Level: Intermediate

Home Town: Highland, California, USA

Living In: Yucaipa, California, USA

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Reviewed: Nov. 1, 2007

This is really good recipe. I used hot curry powder, it was not for the faint of heart. The Texans loved it. When using canned beans, you may not need a lot of salt.

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DEBMCE4

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Reviewed: Oct. 18, 2007

Quite delicious! I added an extra squeeze of lemon, one more clove of garlic and excluded the water as other reviewers suggested.

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TAMOLTA

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Reviewed: Oct. 6, 2007

Good recipe. I made 2 batches, one with curry and one without (sorta had to, because what do you with half a can of chickpeas). Vastly prefer the batch without the curry. I also followed the previous reviewers advice to limit water. Perfect texture.

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