Lemon Garlic Hummus Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 9, 2014
I made it as stated with a little less lemon juice and a little more garlic. It wa great.
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Cooking Level: Intermediate

Home Town: Silverlake, Washington, USA

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Reviewed: May 24, 2014
my husband is lebanese and only likes his mom's hummus. i am always looking for something better :) and really enjoyed this. i adjusted to one can worth of garbanzo beans, added a little extra lemon, no tahini (bleh) and a stalk of kale into my food processor for some extra nutrients (hiding for my kids!) and color. i ended up adding about 4 TB of liquid from the canned garbanzo beans to get the right consistency. i prefer this to added oil. at the end, i tasted and added another TB of fresh lemon juice. thanks for something different!
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Photo by KJR

Cooking Level: Intermediate

Home Town: Bumpass, Virginia, USA
Living In: Cottonwood, Arizona, USA

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Reviewed: May 24, 2014
Great recipe!!! I just made a few changes. I prefer using dried chick peas. I think they have better flavor, texture and they are cheaper. I soaked mine for 24 hours first and then I just boiled in a pan of with water until they were softened. When I blended the ingredients, I made the following additions. I added a little turmeric for color and taste. I added some parsley. I added a little black pepper. I had a can of roasted red peppers from Wegmans, so I threw in slightly less more than half of one large roasted red pepper and I cut the garlic back just a little. I got rave reviews! This is now my favorite hummus recipe and I will never EVER buy from the store again! P.S. If you like your hummus smooth, the roasted red pepper will help to smooth it out instead of adding of more olive oil...
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Cooking Level: Intermediate

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Photo by blfm94
Reviewed: Mar. 10, 2014
I loved this recipe. I'm a hummus lover to start with, but the extra lemon adds a lightness & freshness to the usual flavour. Definitely a keeper.
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Photo by blfm94

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2013
Great basic recipe. Add more or less garlic to taste.
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Photo by Grumpy's Honeybunch
Reviewed: Dec. 21, 2012
I had to make several changes after I got started. I used two 15 oz cans of chickpeas. I couldn't see having 1/2 cup left over (2 cups was 1-1/2 cans). I ended up using 3 tablespoons sesame butter (asian style with a little heat), 1/3 cup olive oil and 1-1/2 large lemons (came to 7 tablespoons). I sprinkled with a little cayenne for a little added kick and really upped the garlic just for my own taste. I feel if I had made this as written, it would not have been smooth enough for my taste. Made the way I made it, I would give it 5 stars, thought it was awesome. I feel it needs more oil than the recipe stated, but it could just be personal preference in liking a less chunky hummus.
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Photo by Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA
Living In: Albany, New York, USA


 
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