Reviewed: Mar. 2, 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!

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HLSABINE

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Reviewed: Jul. 3, 2003

This was very close to the hummus at my favorite restaurant. I did double the lemon juice and garlic, however. I think next time I may reduce the amount of tahini a little, just because it was a tad thick, and all the fat comes from the tahini anyway. But overall, it was really great.

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MMURKA

Cooking Level: Intermediate

Home Town: Scottville, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 28, 2003

Very good hummus! I tried to make it in the blender thinking that would make it smoother. Not a good idea! The blender was not happy. But once I finally got the whole thing blended it was excellent!

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BISFLE

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Reviewed: Jun. 13, 2003

While this recipie varied from my mother's traditional middle eastern version of Hummus, I found it to be very easy to scale down and make in a smaller batch. Also, the addition of parsley and green onion give the Hummus good depth of taste.

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KEEBERS

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Reviewed: May 29, 2003

This was a good basic hummus recipe. The only thing I would change next time is to decrease the amount of tahini because the flavor was a little too strong. Also, I would not recommend using a blender for this (unless you have a super high quality one). This hummus was just too much for my poor little blender and it bent the blades! But that's ok-it still works, just next time I will drag out my food processor.

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JL8MP31

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Reviewed: Dec. 27, 2002

This was simply delious! Simple and easy to make. I didn't have any onions but it was great without them. I will make this again.!!!

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Aven

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Columbus, Montana, USA

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Reviewed: May 17, 2002

This is a very basic recipe. I was looking for something a little more spicy and exotic. It's not bad though.

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4PIPPI

Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA

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Reviewed: Mar. 18, 2002

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!

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KIMWATSON

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Reviewed: Jan. 12, 2001

Very easy, very good. This is a great snack for children. I left the bowl of hummus on the counter for a few minutes, and my finicky 5 year old ate half the contents of the bowl before I realized it.

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Syd

Cooking Level: Intermediate

Home Town: Port Arthur, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 2, 2000

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.

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AMBOPAIGE

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Reviewed: May 17, 2000

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!! :-)

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MADASHSKY

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Reviewed: Apr. 12, 2000

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!)

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