Reviewed: Nov. 17, 2008

Really, really good. I added a couple roasted red peppers to mine. I've made it a couple of times and have gotten rave reviews.

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Laurie

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

I played with the amounts of EVOO, salt & lemon juice...Yum!

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PEACNHIM

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Reviewed: Nov. 9, 2008

This is an excellent hummus recipe! I only had one 16 oz. can of garbanzo beans, so I scaled the recipe back to 12 servings. I used the entire 16 oz. can of beans, 2 Tbsp. of tahini, 3 Tbsp. lemon juice, 2 garlic cloves, 3/4 teaspoon salt, and 1/4 teaspoon red pepper. I also added about 1/2 can of the bean liquid as it was processing. I didn't have any ground cumin, but I will get some and try that next time. I'd also like to try roasting the garlic and adding more of it. In addition, I will probably cut the salt back to a 1/2 tsp. I skipped the olive oil, paprika, and parsley, since I'm just taking the hummus to work for snacks and I don't need the extra calories and fat from the olive oil. I never need to buy store bought hummus again, and I can't wait to try different add-ins!

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TYKE99

Cooking Level: Intermediate

Living In: Reeders, Pennsylvania, USA

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Reviewed: Nov. 6, 2008

This is a pretty darn good hummus recipe, very close to the best I've ever had. I don't measure any of the ingredients and usually add a clove or two more of garlic. In response to all the comments on a bitter flavor--I've found that this is BEST for consumption 4-6 days after date of making. It's much less bitter and allows the flavors to truly meld.

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nkgreco

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Conshohocken, Pennsylvania, USA

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Reviewed: Nov. 6, 2008

Great base recip! I added 4 cloves garlic total. Also thinned hummus with the garbonzo bean liquid as I mixed it. Add the paprika to the oil befor pouring over. Top with feta cheese and kalamata olives and serve with pita wedges. It's exactly like the appetizer at Zea Grill here in Dallas!

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Lizakitty

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Oct. 31, 2008

1. Save about 2/3 of a can of juice. 2. Boil garbanzo beans for 10 min on low to get a smooth finish, otherwise it turns out grainy.

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Barry A

Cooking Level: Intermediate

Living In: Palo Alto, California, USA

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Reviewed: Oct. 27, 2008

Good flavor but mine turned out a bit thicker than I would've liked - i may use more lemon juice and a touch of olive oil in the blender next time. Very quick and easy - I usually have all of the ingredients on hand so it's nice to be able to whip up a quick hummus since its such a great snack!

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Christina W.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 26, 2008

Very tasty! I cut back to 1/4 cup tahini, which was plenty. I also cut down on the salt a little, but still keep it close to 1 tsp. I have already made this several times to keep on hand during the week for a healthy snack.

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RYSKAMP

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Oct. 26, 2008

This is the BEST tasting hummus I have ever made-It makes store bought seem inedible! Make sure you use really good quality beans because I have found that makes a big difference in the taste, and if it seems a little thick I sometimes add some of the liquid from the can of beans. Wonderful with pita bread or pita chips for a healthy high fiber snack-and it is so healthy for you that you can eat all you want and not feel guilty!

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kerry g

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 22, 2008

WOW! Used two lemons, and it was just over 1/4 cup. Used 2 cans and 1/3 cup tahini. 1/4 of a roasted red pepper and 1/2 tsp cumin. Put 8 servings into a muffin tin to freeze (great suggestion!!) and the other serving for myself and my daughters. Put some olive oil and fresh parsley on top, served with pita chips sprinkled with parm cheese and olive oil. YUMMO! Thank you for the wonderful post! I can have this without any work 8 more times!

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MoJo

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Reviewed: Oct. 21, 2008

I didn't really like this. Maybe it was my area. There's not a lot of tahini and fresh garbanzo beans around here. I might try this again with fresher ingredients just to see what all the hype is about. The tahini I got was the only one on the shelf and it had separated into a large rock in oil. I'll give it a better rating if it works out... New that I have tried this again I thought it was WONDERFUL. I've updated my rating to show it. Be sure not to buy your tahini out of a dented can from a mega store and you should be good. Thanks for the recipe!

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Domestic DIY

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Oct. 20, 2008

Excellent!!! I used three cloves of garlic, added cumin, cayenne and reserved the bean juice for thinning out. Also, I only used two tablespoons of Tahini. Thank you!

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MG

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2008

This was my first attempt at hummus. I cooked the garabanzos myself; doubled the garlic, and added some cumin and red pepper. Otherwise I followed it exactly and it is delicious. I will never pay the high price for store-bought hummus again.

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veggielover

Cooking Level: Expert

Home Town: Bridgeport, Connecticut, USA

Living In: Dover, Pennsylvania, USA

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Reviewed: Oct. 19, 2008

First time I have ever written but felt I really needed to after trying this Hummus - WHAT A WINNER!! I followed as per the recipe but doubled the ingredients and am going to try freezing some as per another suggestion. I used "fresh" chick peas and soaked and boiled. I also used unhulled tahini so it was not as bitter. I also added a little water because my blender could not get through it easily but was still very thick once pureed. I would definitely recommend this recipe.

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Alli B

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Reviewed: Oct. 12, 2008

Excellent! - I reduced Tahini to 2 tablespoons - added paprika and cumin - as suggested in other reviews.

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LucyLou

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

My favorite hummus recipe. And I have tried many.

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Oct. 4, 2008

Always a hit. I do add more lemon juice and one can never have too much garlic.

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LNELONG

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Reviewed: Oct. 2, 2008

We did not like this AT ALL!!! Way too much Tahini!

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curlygirlz

Cooking Level: Expert

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Reviewed: Sep. 29, 2008

This was easy and had a great consistency and wonderful taste. The hardest part was finding tahini in my rural town. I finally found a graocery store that carried it in the dressing/condiment/pickle aisle.

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Martha

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Reviewed: Sep. 24, 2008

Very, very good and also very versatile! I think next time I might add some smoked paprika and sun dried tomatoes! This was just wonderful on warm pita!

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