Reviewed: Mar. 2, 2012

This was my first attempt at making hummus and it turned out super-yummy! I took it to work and everyone said it had so much flavor! I roasted my red pepper and also threw in 5 cloves of roasted garlic (cuz I love garlic in almost everything) but other than that I stayed true to the recipe as posted and it was a hit. 5 stars for me! I will definitely be making this again!!

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Reviewer:

jeniferken

Cooking Level: Intermediate

Home Town: Temecula, California, USA

Living In: Hemet, California, USA

Reviewed: Nov. 20, 2011

This is GREAT! Much better than any store bought hummus. You should try it, it is very easy and yummy!

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Reviewer:

suzannekerr

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Reviewed: Sep. 11, 2011

Delicious!! I had every kind of pepper but red (green/orange, yellow, even PURPLE!), but figured the premise would be the same so went with the green/orange (figured purple might be too odd looking, but I'm going to try it next time!). Instead of just using the pepper raw, I halved it lengthwise and broiled it, cut side down, until the skins began to char (approximately 5-7 minutes). Removed most of the skin, then added it to everything else. I omitted the extra water and used two HUGE cloves of fresh garlic. Didn't have tahini on hand, so I ground down some sesame seeds (just shy of a tbsp worth), and added a tsp of extra virgin olive oil. This recipe is wonderful, great with warm soy pita bread!!

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Reviewer:

Kristina

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Astoria, New York, USA

Reviewed: Jul. 6, 2011

Liked this a lot. Did add the cumin after tasting it. Good as is but even better with the cumin. Will make often as I love hummus in the summer as a hot weather meal.

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Reviewer:

Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA

Reviewed: May 12, 2011

didn't have Tahini on hand but a good dip with veggies.

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Reviewer:

DANNY3527

Cooking Level: Intermediate

Reviewed: Apr. 18, 2011

I used the jarred roasted red peppers. MmmmMMmm good!

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Reviewer:

bethyroonie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Nov. 28, 2010

I thought the recipe was a good base recipe without any flavor. I added 1 tsp. of cumin and a handfull of fresh basil and a little more lemon juice. After the adjustments I think it is pretty good.

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Reviewer:

Hailey

Reviewed: Jun. 5, 2010

It was just alright to me. A full lime juiced seemed a little strong on citris and I did not add water non was needed. I added cumin as others suggested. I liked the touch of red provided by the pepper, I didn't have a ful pepper, but 2/3 and it was perfectly fine. Will try again but reduce lime juice.

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Reviewer:

vkk

Cooking Level: Intermediate

Living In: Stillwater, Minnesota, USA

Reviewed: May 24, 2010

Awesome with cumin and a dash of cayanne. Wound up wrapping them as somasas with some feta. My carnivorous family loved it, thank you.

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Reviewer:

Absolut Ninja

Cooking Level: Intermediate

Living In: Sanford, North Carolina, USA

Reviewed: May 16, 2010

I'm glad I used 1/2 a roasted red pepper. I think the more intense flavor of them is better. And I figured it would also make a smoother hummus. But it was still a little too bland for me. Much better after some cumin, cilantro and cayenne pepper were added. I also chose to use fresh garlic. I went with this recipe because I had a lime to use up, but I was surprised to see that lime flavor didn't really come through.

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