Hummus I

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Most Helpful Positive Review

Dec 10, 2006

This is a very good recipe. I've substituted lime juice for the lemon juice--not as good. I've left out the tahini--not as good. I've served it the same day as making it--not as good. This is excellent & best served after 1-2 days.

—TRPTGODDESS1

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Most Helpful Critical Review

Feb 12, 2005

Hummus without olive oil or cumin? Nope, doesn't work. Add up to 1/4 cup of olive oil and 1/2 tsp of cumin to this recipe, and I'll change my rating to 5 stars. Adding water to this recipe is not "optional" either. About 1/4 cup will be right. Don't add in the "reserved" bean juice. Drain and rinse those beans to get rid of the extra sugars.

—Kevin Andrews

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56 Ratings

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Dec 09, 2003

This recipe is the BEST to date! I made a batch up, and we ate it for lunches for a week. Spread it on a toasted pita bread, dip tortilla chips or carrot sticks in it. Any way, it is just divine. It is packed with nutrition too! My two year old daughter LOVES it (and she's the pickiest eater I know). I love being able to add what I like to it. A little lemon juice and garlic makes it delicious! Great recipe, very easy, very kid-friendly. We give it two tummies up!! :-)

—MADASHSKY

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Jan 12, 2007

Excellent! I made this for Thanksgiving as part of a veggie dish and it was devoured. For an added twist, try one batch with ground kalamata olives, or another with eggplant (babaganoush). This is a great base recipe as is and gives you some room to add things to your liking knowing it'll still taste great!

—RAVENGRL23

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Dec 09, 2003

I made this hummus for a kid's b-day party and everybody loved it!!! I made it using a hand chopper leaving it rather chunky and much more flavorful than other creamier recipes.

—AMBOPAIGE

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Mar 02, 2004

Great and simple! I agree with the advice to save some of the bean "juice" to help thin the hummus a bit. I also add a bit of olive oil, some tabasco sauce, about 1/4-1/2 tsp of cumin and crushed red peppers, and maybe a bit more lemon juice. This recipe is MUCH better after at least 24-48 hours of time to "meld" in the fridge. Be careful with the red peppers and the tobasco--it may not taste spicy enough right away, but after 24-48 hours, the spices will definitely be noticed!

—HLSABINE

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May 24, 2003

I like to throw in a little fresh, finely chopped garlic to add a bit of a kick, and to promote healthy arteries (raw garlic sucks excess fat out of the bloodstream!)

—ARIANA

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Dec 09, 2003

This is such a great hummus recipe! It could use a bit more garlic and lemon juice than suggested, but it's one of the best I've ever tasted!

—KIMWATSON

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Nutrition

Calories
62 kcal
3%

Carbohydrates
6.5 g
2%

Cholesterol
0 mg
0%

Fat
3.4 g
5%

Fiber
1.6 g
6%

Protein
2.3 g
5%

Sodium
72 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hummus I

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 62
Calories from Fat: 31

% Daily Value *
Total Fat 3.4g 5 %
Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 72mg 3 %
Potassium 70mg 2 %
Total Carbohydrates 6.5g 2 %
Dietary Fiber 1.6g 6 %
Protein 2.3g 5 %
** Sugars 0.1g
** Vitamin A 1 %
** Vitamin C 5 %
Calcium 2 %
Iron 5 %
** Thiamin < 1 %
Niacin 4 %
** Vitamin B6 7 %
** Magnesium 3 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.