Reviewed: Jun. 5, 2009

Absolutely wonderful! This was my first time making homemade hummus. Now that I've done this, I will never purchase the store-ready stuff again!

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Sangthip

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Reviewed: May 6, 2009

I toasted some sesame seeds and blended it instead of the tahini sauce and it turned out great!!!

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PIXIE2

Cooking Level: Intermediate

Living In: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Apr. 19, 2009

Found this as i was out of cumin and wanted hummus. Wow, its very good. I used chick peas, lemon juice, garlic, oil, bit of water, tahini, few splashes hot sauce, salt, pepper, dried parsley, and some onion powder. Leave in fridge overnight. Very Yummy.

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KELEKITCHEN

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

I had a hard time finding a recipe I would like because I don't like red peppers. I enjoyed this will all sorts of different recipes. I had never had hummus before and really like it. thanks

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jul. 12, 2008

Made 1/2 recipes as this was too much for just us.this but did add extra water, olive oil and cumin to the mix as other reviews have suggested. DH loved it, which is a shock as he doesn't really eat this kind of stuff. 3 year old not so keen but it was a good try. =-)

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JENNJI

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Reviewed: Jun. 10, 2008

Good basic hummus. I do agree that some olive oil is required, though. I used cilantro in mine instead of the parsley, and the flavor was great.

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2007

I omitted the green onion and parsley, but I thought this was great! What a great base recipe to add things to. Can't wait to make it again.

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kristen m

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2007

Excellent but I would suggest adding 1-2 tablespoons of olive oil, and also a bit of water to enhance the flavor and make it creamier.

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DGWALSH

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Reviewed: 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!

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RAVENGRL23

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Reviewed: Mar. 11, 2006

This recipe is a great start, but hummus really requires a good dose of olive oil to make it smoother. I used a lot more lemon juice and tripled the garlic because I like a really garlicky flavour.

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MIIST

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Reviewed: Mar. 2, 2006

this was okay - i don't know if i would make again. it seemed like it was missing something...

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MVADEN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 12, 2005

Yummy! I used a little olive oil to thin it instead of the recommended water. It has a nice nutty taste.

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SUPERCINDY

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Reviewed: Jun. 22, 2005

Pretty bland unless you add a LOT more lemon than it calls for. I also added the juice of one lime.

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RJTABER

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Urbana, Illinois, USA

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Reviewed: May 13, 2005

The first time I made it I halved the recipe and it turned out nicely. THis time I made all of it, and it's too lemony. Also I burnt out my blender motor :(

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AMANDAIZCOOL

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Reviewed: 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.

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Kevin Andrews

Cooking Level: Intermediate

Living In: Folsom, California, USA

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Reviewed: Oct. 13, 2004

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.

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TRPTGODDESS1

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Reviewed: Aug. 16, 2004

Delicious and easy!

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ROSETTA02

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Reviewed: Jun. 11, 2004

This is a wonderful recipe. I made it for a party and it went over very well. I did have to add a little water to thin it a bit. If I had read the comments about not using the blender, I would have saved myself some trouble. Use a mixer if you don't have a food processor.

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DLBYRNES

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Reviewed: May 29, 2004

I took this hummus to a potluck of primarily vegetarians who'd tasted hummus many times before...and they all gave it rave reviews! It adds some new excitement (and a little more color!) to the traditional hummus recipe, and the onion & parsley compliment it well. Also, I added 1 can of kidney beans instead of a 2nd can of garbanzo beans and was pleased with the result...plus that gave it little specs of red too to make it look better.

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LULIMULE

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Reviewed: May 27, 2004

The parsley is magic... I'm usually overwhelmed by the garlic in most humus recipes but with the parsley in this one, I enjoyed a lovely balance of richness and freshness... Encore!

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