Reviewed: Dec. 20, 2011

Since I tried this recipe, I have made it several times. My faminly insists on having this available for a snack. I had trouble finding the tahini...(it was with orential food) Thank you to the other reviews for describing it, so I knew what I was looking for.

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1 user found this review helpful

Reviewer:

JeniferAnn

Home Town: Pensacola, Florida, USA

Reviewed: Dec. 13, 2011

Love this hummus! I've made it with and without the tahini and it was good either way. I never use the parsley or lemon zest. Also I add olive oil like a lot of other reviewers suggested...maybe 1/4 cup. I crave this version of hummus over the stuff at my favorite Greek restaurant.

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Reviewer:

Liz

Reviewed: Jul. 18, 2011

The best. Can't stand cumin and low calorie without the olive oil. I did add 1/4 cup plain greek yougurt (for extra creamy texture) and roasted garlic for some kick.

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2 users found this review helpful

Reviewer:

dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

Reviewed: Jul. 3, 2011

Great base recipe. Used it to make my own changes so I knew the right proportions to use.

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Reviewer:

Jill

Reviewed: Mar. 24, 2011

Enjoyed this very much. Halved the recipe and added 2 cloves of garlic, added a bit of oil,more lemon and a bit of water to make it thiner and some morrocan spice. Would try red onions next time and I added all the zest from the lemon after it was pureed. Very nice. Might try some roasted pine nuts as well or seasame seeds. Definitely making again. Like the nutrition level.

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Reviewer:

marchella

Reviewed: Nov. 6, 2010

definitely follow the reviewer advice to add cumin, oil, and water. Very tasty and easy with a food processor

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3 users found this review helpful

Reviewer:

morble

Cooking Level: Expert

Reviewed: Aug. 30, 2010

Not much flavor to this recipes. It is greatly improved by the addition of olive oil, cumin and crushed red pepper.

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3 users found this review helpful

Reviewer:

cindeeandgordon

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Aug. 27, 2010

I really enjoyed this recipe, I did substitute cilantro for the parsley and I also added some olive oil and some water to get the right consistency. Will definitely make this recipe again.

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Reviewer:

JWiebe

Reviewed: Jul. 4, 2010

Wow. This tastes just like the stuff at my favorite restaurant, except needed a little salt and more garlic...both easy fixes. Also recommend using a REALLY good food processor. Came out perfectly. Texture and flavor are really authentic.

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4 users found this review helpful