Reviewed: Apr. 26, 2012

Good recipe. Was looking for something lighter tasting in a hummus for the office. Read reviews and used EVOO instead of water. Also used 2 cans of chick peas instead of 2 cups (didn't want to waste the little bit left over). Added a splash of the juice from the chick peas and followed the previous recommendations of adding extra lemon juice until it tasted good. Also added a squirt of lime juice just to give is a little tang. Office loved it - gone in a flash. Definately a keeper recipe. Only 4 stars because it needed more lemon & zing to make it pop.

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Reviewer:

Kathy

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Monroe, Georgia, USA

Reviewed: Apr. 16, 2012

Excellent recipe!

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Reviewer:

Leslie

Reviewed: Mar. 20, 2012

Made this today for a meeting this evening, a great success! Used 1/2 cup evoo as suggested. A definite repeat.

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Reviewer:

bindy

Cooking Level: Expert

Home Town: Comox, British Columbia, Canada

Living In: Langford, British Columbia, Canada

Reviewed: Mar. 7, 2012

This tasted great i cant get all the amazing ingredients for the other Hummus recipes and this tastes great and is healthy

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Reviewer:

Panteric

Reviewed: Jan. 19, 2012

was very easy to make and very good

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Reviewer:

waystarr

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Reviewed: Jan. 16, 2012

This was a hit among all of my friends at a recent party. Everyone was trying to find more snacks so that they could dip!

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Reviewer:

BrandyWineSeattle

Cooking Level: Intermediate

Reviewed: Dec. 9, 2011

I thought this recipe was very very good. The nice thing is that you can add whatever you'd like to it. I personally don't care for tahini sauce, but if you like it, add it. This is now a staple in my home.

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Reviewer:

moonlightcharity

Reviewed: Sep. 8, 2011

Reduced the oil, like previous reviews suggested. Used 1/4c. olive oil and it still had a strong oil taste. Plus, it was missing the classic hummus taste from lack of tahini. Still a great healthy spread for sandwiches and such.

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Reviewer:

Eva

Cooking Level: Expert

Home Town: Pleasant Hill, California, USA

Living In: Middleton, Wisconsin, USA

Reviewed: Aug. 28, 2011

Wow! This hummus is delicious! Though, my food processes wasn't working for some odd reason, I had used my blender then mashed the rest of it by hand because my blender didn't mix it all completely. I refrigerated it over night to release all of the flavors. I also added extra garlic because I personally love it, a little basil & black pepper. I will defiantly be making this again!

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Reviewer:

Jessica

Cooking Level: Expert

Living In: Buffalo, New York, USA

Reviewed: Aug. 7, 2011

This is not hummus. To make hummus I recommend the addition of 1 1/2 tablespoons of tahini. (available in most larger food stores. It stores well after opening and stirring.) Also a good olive oil is used in most Mediterranean, Lebanese and Israeli recipes. Start with 1/4 cup and add more as you need to get the consistency/taste you require. The 3 to 5 tablespoons of lemon juice should always be fresh squeezed or else you get the "flavour" of the preservatives. A "pinch" to a 1/4 teaspoon of coarse salt is optional. Use plenty of minced, fresh garlic (4 to 6 average size cloves) and float a small 'pool' of olive oil in the center with freshly ground black pepper and some black olive, skinned cucumber and/or red pepper shavings. Serve with an authentic, warmed Pita bread. When making your own hummus, you have to keep your own tastebuds in mind. The fun about Middle Eastern cooking is that the ingredient amounts aren't set in stone.

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