Reviewed: May 12, 2012

Followed recipe but it's very dry. My first time at making it and I wonder if I should have kept the bean water. I drained and rinsed before throwing in blender. What did I do wrong???

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Reviewer:

Lucy

Reviewed: Apr. 30, 2012

It is as wonderful as everyone says it is! Didn't change a thing! Can't wait to make it again!

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Reviewer:

Rally Crew

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Mystic, Connecticut, USA

Reviewed: Apr. 29, 2012

Wonderful and sooo easy!!! I used a whole can of garbanzo beans (close to two cups), a little more than a teaspoon of each spice, 3 tablespoons lemon juice, 5 tablespoons tahini, eyeballed the jalapenos and juice (did not need to had red pepper at all) and I always add more garlic than any recipe calls for...most ingredients are always on hand so why bought the store bought?!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Baltimore, Maryland, USA

Reviewed: Apr. 25, 2012

very good. I added a drizzle of olive oil and a little extra lemon juice because it was too dense for my blender using one can of chickpeas. I also added a handful of fresh cilantro. yum!

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Reviewer:

BeautifulTulip

Reviewed: Apr. 19, 2012

OMG, WOW! This is the best! The only change was I doubled the FIRST batch. I made 3 batches and frozen in party portion size. Best part is to wait 24 hours to eat and definitely ADD cilantro. You don't like cilantro, use parsley. I made both and everyone loves them each individually. THANK YOU!

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Reviewer:

Stacey

Reviewed: Apr. 19, 2012

Very nice versatile recipe for hummus that can be modified to suit any taste. I first made as suggested, but my own personal tastes dictate just a few changes. No tahini, less lemon juice, addition of a little olive oil for smoothness, a little more cumin and about 50% more jalapenos. Wonderful.

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Reviewer:

Toje

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Fillmore, Utah, USA

Living In: Providence, Utah, USA

Reviewed: Mar. 30, 2012

As with most recipes I added more garlic. To make it smooth, I added a good bit of olive oil.

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Reviewer:

KARTIMEL

Home Town: Nashville, Tennessee, USA

Reviewed: Mar. 25, 2012

Delicious and simple recipe. You'll never feel the need to buy a prepared one again! I made a couple adjustments that we found matched our preference for hummus. We used fresh jalapenos and in place of the canned juice, we added olive oil. I found that I enjoyed the silkiness of the texture. We too, left out the curry but instead added some cilantro. That made it epecially delicious if you are a cilantro lover like we are. Terrific hummus and oh so easy.

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Reviewer:

Azkniffens

Reviewed: Feb. 26, 2012

So, so awesome. I used a whole can of beans, drained, and about 3 Tbs of lemon juice - just hate to see a good lemon go to waste - and a bit more jalapenos, and omitted the curry powder as i was out. Next time I'll add it in, but hard to imagine it can be any tastier than it is now! Many thanks for posting!

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