Reviewed: Mar. 3, 2012

Glad I tried it. Very unique. Not something I would go back to more than once every 6 months.

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Reviewer:

Lisa D-O

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Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 20, 2011

This hummus is delicious. I was looking for a hummus that didn't use tahini because it is so expensive. The first time I made it the texture was too thick but today I processed it for a long, long time and added more liquid than I did last time. Thanks for this great recipe!

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Reviewer:

CEFCINDY

Reviewed: Oct. 28, 2011

This recipe is very good!! I did substitute about 1/3 of the Olive oil with sesame oil to give it a different flavor. VERY GOOD!

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Reviewer:

deb429c

Reviewed: Oct. 20, 2011

This was a great change to "normal" hummus! After reading reviews I added the balsamic in a little at a time, tasting it as I went so I wouldn't over do it. I also added feta cheese (right into the food processor.) TRY THAT! It's an AWESOME addition!

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Reviewer:

Justine

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Sep. 28, 2011

Had never made hummus before and didn't have tahini. Scanned down, saw this recipe & had everything on hand. Used fresh rosemary from my garden and it was AMAZING!!

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Reviewer:

NurseBonnie

Reviewed: Aug. 24, 2011

For me this was just okay. I think I like normal hummus or red pepper feta hummus better. The balsamic is too much.

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Reviewer:

LED87

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jul. 27, 2011

In a word, DELISH! So easy to make!! It was 3/4 gone before getting in the fridge to chill. I've recently become Vegan due to cholesterol issues and the tastebuds have been a little sad of late. I was craving something to snack on, tried this recipe and the whole family can't get enough!! This includes the toddlers. I'm suppose to be avoiding Olive Oil, so I cut that to maybe two tablespoons. You just have to try this recipe!

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Reviewer:

Portagaff

Living In: San Antonio, Texas, USA

Reviewed: Jun. 19, 2011

I'd never had nor made hummus before, but, I often use chick peas in soups and stews. This stuff is terrific. Had some last night with some pita bread and it was great. Thanks for the recipe!

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Reviewer:

Dennis

Cooking Level: Intermediate

Home Town: Lakeview, Michigan, USA

Living In: Bay Point, California, USA

Reviewed: Jun. 16, 2011

I was looking for a hummus recipe without tahini. (Can't find any in my small town.) I had fresh rosemary growing and fresh garlic from the CSA so I thought this recipe looked great. I added just a little lemon juice because I feel like it brightens the flavor. Many wrote that they had a thin consistency, my hummus was too thick. I kept adding oil and water. Liked the rosemary and balsamic vinegar flavors. I will make this one again!

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