Reviewed: May 9, 2012

Love this! Mine wasn't runny at all. I added a little tahini but followed the recipe exactly otherwise. It was different than I'm used to, which I loved. I'll be making this again.

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Reviewer:

SusieB

Living In: Highland, Illinois, USA

Reviewed: Jan. 11, 2012

sal, you did it again!!! This is incredible!!! I cut the lemon juice back to 1/4 c. and the texture and flavor are perfect!!! For those who are wanting less liquid...use True Lemon, which is real lemon juice in powder form. But this recipe rocks and I'm going to make it VERY often!!!

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Reviewer:

Emily Tisdale

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Sep. 4, 2011

I did not care for this.

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Reviewer:

dondon

Reviewed: Jun. 29, 2011

I make my own hummus about once a week. Was a little concerned about the proportion of liquid to the beans so I used one can beans, 2 cloves garlic, 1/4 C lemon juice, 1/4 C non fat yogurt and added 1 tsp cumin, a few dashes of paprika. I thought it was quite good and I will probably start using yogurt instead of tahini from now on because it is much lower fat, lower cal and I eat a lot of it. Next time I will try thicker 2% greek yogurt for a more creamy texture. Great idea, thanks for the recipe.

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Reviewer:

candylamb

Cooking Level: Expert

Home Town: Fargo, North Dakota, USA

Reviewed: Mar. 16, 2011

1/2 a cup of lemon juice? What? I used 2tbs and it was perfect and I also used only 2tbs greek yogurt. For me it was the perfect consistency. I always add a dash of curry, cumin and cayenne to my hummus. I ate this with bagel crisps but of course hummus is good with raw veggies, pita bread and as a sandwich spread in place of mayo.

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Reviewer:

LED87

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Oct. 14, 2009

I've tried a similar recipe and it was very good but this recipe is missing a very important ingredient...Tahini. You can't have hummus without tahini. Also, if you use that much lemon juice you will have soup and not a dip. I suggest cutting back on the lemon. Add a little at a time to get the right consistency.

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Reviewer:

Purplehaze

Reviewed: Aug. 15, 2009

I like this: (1) like another reviewer said, it's more tangy than usual and (2) it's easy to make. But I think it doesn't hurt to add a little cumin and ground red pepper. I made a double batch.

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Reviewer:

MACKALLEN

Home Town: Superior, Wisconsin, USA

Living In: Auburn, Alabama, USA

Reviewed: Aug. 5, 2009

PERFECT!!! Really simple, so easy to customize. I read the reviews, used lemon only to consistency, drained yogurt overnight first. Doubled garlic and added a bit of coriander & cumin -- OMG to die for!!! This is the only hummus recipe i'll ever use! Can i give it 10 stars??

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Reviewer:

reikifeet

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Jul. 12, 2009

Delicious! Creamy, thick, with a little texture, not completely blended and I like it! I read the reviews first so knew not to add so much lemon juice - I probably went too light on that - only used 1 Teaspoon Real Lemon juice from the bottle - I can't taste the lemon, but... the hummus is excellent! I was careful to pour off any extra liquid from the non-fat yogurt before adding and I used my blender. My blender had a bit of a time with the thickness - had to stop and stir several times - probably should have broke out the food processor. Thanks for the recipe - I have saved it in my favorites!

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Reviewer:

Jean

Reviewed: Oct. 6, 2008

My bad. I didn't read the reviews first. I had to add a whole extra can of chick peas to make this almost the consistency of regular hummus. Far too lemony as well. Will not be using this one again.

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6 users found this review helpful