Reviewed: Nov. 22, 2009

Amazing hummus! I never understood why people liked hummus before I tried this recipe. I made this version for some friends and now I make it all the time. The flavor is great (perfect amount of tahini) and it's so simple. One thing I changed was that I use some of the bean liquid to thin it out a bit and slightly reduced the lemon juice -personal preference. Other than that, great recipe! Thanks!

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Kate87

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Reviewed: Nov. 18, 2009

Just like grandma used to make! I needed to add water to get the proper consistency. Don't skimp...use good quality tahini and fresh lemon juice. Thanks for sharing!

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Laurie S.

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Nov. 16, 2009

I am not sure what went wrong, but the overwhelming taste was bitter and of garlic (and I love garlic, but this was too much), and even in the middle of the night I woke up smelling of garlic. Maybe the problem was using raw garlic, or maybe my garlic was just off?

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L.F.

Living In: Washington, D.C., USA

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Reviewed: Nov. 9, 2009

Love it! We've tried many hummus recipes and this is one of the best! Very classic hummus flavor, very rich and creamy. It is not as tart as some other recipes. This is my favorite so far!

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Rachelle Webster

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 7, 2009

This recipe is definitely the basic foundation for some good hummus. I added cinnamon (a dash or two to taste) and instead of using salt I used Tony Chachere's seasoning, which gave it a little kick and more diverse flavor. And whoa man, you do not need the full amount of tahini! Use half that amount and add more if you want after you've tasted it. Also, I used a little more olive oil than the recipe called for because it makes the texture fluffier. Yum yum!

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starryeyedjulie

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Reviewed: Nov. 7, 2009

With these slight modifications...it turned out fabulous: I added a few shakes of ground cumin..helps give it an extra flavor kick. I've also added roasted red peppers or a few olives to the party. To make it creamier in consistency, slowly drizzle olive oil in through the top of the processor while its running. Delicious!

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Whats that Burning smell?

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

This was a great recipe! I did not take the advice of other reviewers about reserving bean juice and definately will next time I make this. The taste however was fantastic! I love hummus and was not disappointed. My vegetarian son gobbled this up. Thanks so much for sharing. I have already had people asking for the recipe.

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bsblmom

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Reviewed: Oct. 26, 2009

Definitely use a processor on this. I thought the motor on my blender was going to burn out trying to blend this and it's practically new. In summary repeating what folks said before: reserve chickpea water for consistency, start w/ 3T of tahini and go up from there, start w/ 1 clove garlic and go up from there. Good stuff!

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Shef W

Cooking Level: Expert

Living In: Kenmore, Washington, USA

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Reviewed: Oct. 26, 2009

This gets a five for passing my Israeli boyfriend's hummus standards. I usually add a little more tahini than directed. Also, instead of the chickpea water, my boyfriend instructed me to use HOT water to aid in blending. Go easy on the lemon juice. And DEFINITELY let it sit overnight as the flavors blend and the consistency thickens. La briut!

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Oct. 23, 2009

This hummus tastes almost identical to the Mediterranian Deli version in my town. I took some advice from the reviews: I drained the chickpeas (KEEP the water), then put them in a pot of boiling water to soften them for blending. I used a food processor (I don't know how you could use a blender, unless it's an industrial one!). I added everything to the processor, adding 1/4 cup of reserved chickpea water after blending because it seemed TOO thick. I added 1/2tsp salt instead of a full tsp (the water has salt already, and I didnt want it too salty - I would have added the remaining 1/2tsp afterwards if I thought it needed it) and a few grinds of pepper.I also used two LARGE garlic cloves. It was a great consistency, nice and thick and creamy. Awesome. I highly recommend trying this!

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moi

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Reviewed: Oct. 19, 2009

Very Yummy!!!!! This is the best hummus I have ever eaten. It is a very good combination. I made it as stated and it would definitely be good to add different ingredients to it. I did add the cumin to it as other reviewers suggested. It really is delicious and easy to make.

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cookhealthy

Cooking Level: Expert

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Reviewed: Oct. 19, 2009

My new favorite...it took me awhile to figure out that there's water needed in the recipe. Other than that, the ingredient proportions couldn't be better.

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BEATRIZ1

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Reviewed: Oct. 18, 2009

My first homemade hummus, and it got rave reviews. I read somewhere that to make a creamier hummus, boil the chickpeas and remove as many of the little 'shells' as possible (or have patience for). I did that, and used a bit of garlic powder instead of cloves. A great recipe for hummus beginners- I'll be checking out the rest of the reviews to add upon it next time.

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lexpsu

Cooking Level: Beginning

Home Town: Port Jervis, New York, USA

Living In: Hackensack, New Jersey, USA

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Reviewed: Oct. 17, 2009

I thought this was great! Made as stated but I added roasted red peppers. Yummy!

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FASTCOOKIN44

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 8, 2009

This was very easy to make and very good.

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gyqnbc

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Reviewed: Oct. 7, 2009

Very good Hummus Base Recipe, I added more Garlic (5) Cloves like others suggested and used the juice from the beans to thin out Hummus. Also added a little Cayenne Pepper to give it some kick.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 4, 2009

Great hummus recipe! Insteas of using canned beans, I used 1/2 a pound of dried beans. Just soak them in 3.75 cups of water overnight in the fridge, rinse, and simmer for 1.5 hours with 3.75 cups of water. I used the juice from the beans to thin out the hummus to my liking. I processed mine in a food processor instead of a blender - I think that's easier.

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SPACECITYGIRL

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Reviewed: Oct. 3, 2009

Wonderful and very easy to make!

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persephone

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Reviewed: Oct. 2, 2009

Good, but too much tahini.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 28, 2009

Good recipe. I am Lebanese and hummus has been a staple in our home since I can remember. I would suggest boiling the chick peas in their liquid for about 20 min. This makes them puree easier and eliminates taking the skin off (as one reader suggested). Use almost all the liquid to blend the chick peas.That will eliminate adding water. The Tahini is the one ingredient that makes hummus, hummus. I also use more lemon (we also like the tanginess). Traditional hummus is plain, only in recent years have people added sun dried tomatoes, or basil, or red pepper etc.

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kalush

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