Reviewed: May 20, 2013

Good texture, but the balsamic vinegar makes the hummus too sweet. Might be better with 1/2 or 1/3 as much vinegar, or none. Not sure what the vinegar really adds anyway.

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dcf

Reviewed: Apr. 8, 2013

This is very different. I can definitely taste the vinegar. I did have trouble pureeing it because it was too thick.

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KKH3

Reviewed: Apr. 3, 2013

Did not like this at all. Had to do a lot of work to try to salvage it.

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linda

Cooking Level: Intermediate

Reviewed: Aug. 22, 2012

I skipped the rosemary by accident and only used 2 tbs balsamic vinegar to a double batch, plus I used the juice from cooking the garbanzos instead of water and it was amazing. I slow cooked dried garbanzos instead of using the can that way I could control the texture and the amount of sodium a bit better. This was exactly what I was looking for thank you so much!

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HisRed

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Valdosta, Georgia, USA

Reviewed: Aug. 21, 2012

I made the recipe as stated but I felt the hummus was too thick (which is why I gave it 4 stars). I added an extra 1/4 cup or so of water and got a much smoother consistency. I love the flavor. I use Con'Olio's 18 year balsamic vinegar and it is the most amazing thing ever. A bit spendy but worth every penny. http://www.conolios.com/index_files/Page438.htm

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Donna W

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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Lisa D-O

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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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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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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