Reviewed: Apr. 18, 2011

This was really good, I am always looking for great sandwich spreads and dips that are healthy and without eggs because we have allergies.

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4 users found this review helpful

Reviewer:

claeli69

Cooking Level: Expert

Home Town: Santa Rosa, California, USA

Living In: Menlo Park, California, USA

Reviewed: Jan. 22, 2010

Wow, I was stunned at how well this came out. Will definitely be making it again! Next time I will use the blender however, bc the food processor didn't seem to chop the tomatoes & basil very well (or maybe mine is too weak, not sure). You would never know there was cottage cheese in there. I used raw garlic bc I wanted the spiciness. Ate it on toasted flat bread and loved it for days.

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5 users found this review helpful

Reviewer:

BlondeChef

Reviewed: Jan. 27, 2009

Great variation of Hummus! I cooked my own beans(of course drained them) and used freeze dried basil cause I had it on hand. I chilled it and is great on my Pita chips!!

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10 users found this review helpful

Reviewer:

deiders

Cooking Level: Expert

Home Town: Upper Lake, California, USA

Living In: Yuba City, California, USA

Reviewed: Sep. 9, 2006

This is one of my favorite types of hummus, but I use a slightly different recipe. I've found that the standard one has too many grape tomatoes, which make the hummus too runny and give it a too-strong tomato taste. For this recipe, I only would use five or six grape tomatoes -- with most of the juice squeezed out. Also, I've experimented with roasting the garlic and using more of it, with good results.

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49 users found this review helpful

Reviewer:

oregonbri

Reviewed: Mar. 21, 2006

This recipe is wonderful!... I substituted ricotta (much lower sodium) for the cottage cheese, but otherwise followed the instructions to the letter. The result was a scrumptious soup, delicious cold or warmed up. The only problem was I really wanted a hummus consistency as I planned to stuff hard boiled egg whites with it (like a deviled egg, only with this hummus). I'm fairly certain that even if I'd left out the liquid from the cannellini beans can, it still would have been too runny to call hummus. Kristin? Would you be so kind as to re-read what you put down here in your recipe to verify it's correct? As I said, the flavor combination is wonderful! - Thanks!

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16 users found this review helpful

Reviewer:

AuntieM

Reviewed: May 10, 2005

It's too runny and has too much basil. I actually drained my cannellini beans, and thank goodness that I did. I wasn't a big fan of the basil. It's texture and flavor over powers the hummus. I think I would try it with a different herb. Definitely not something you could use as a dip or on crackers. I gave it 2 stars only because I hope that I can use it on turkey wraps. Will not make again!

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14 users found this review helpful