Reviewed: Nov. 4, 2009

This recipe was awesome! It went perfectly with wheat pitas and couscous.

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FAYEBEAN69

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Reviewed: Oct. 29, 2009

SO GOOOD!!! THANKS FOR SHARING

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beaz

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Reviewed: Oct. 11, 2009

This is great. Of course, roasted red bell peppers can be added for a spicy flavor. I boiled the beans for 20 minutes first, and added filtered water while blending for consistency. Adding fresh chives is yummy too.

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jennyfarfar

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Reviewed: Oct. 10, 2009

I took the general idea from this recipe and then didn't reference while making it, which was a bad thing. I added way too much garlic. Next time I'll actually follow the recipe.

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becky

Cooking Level: Beginning

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Reviewed: Oct. 9, 2009

Didn't change much. Next time might roast the garlic next time.

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Voox

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Oct. 6, 2009

This is pretty good. I like the little bit of cumin in it. I use just a pinch of salt, as I don't generally like my foods very salty. Please forgive me ROYHOBBS, but I couldn't find Tahini and in a pinch used almond butter instead. In the past I've also used peanut butter. Both make a pretty good substitute. I know, I know, this is not real hummus when made that way. I am aware of that. But I have also made and eaten 'real hummus' many times, and so I can compare and say it makes a good substitute, though obviously it doesn't quite measure up. I rarely follow recipes to the letter, so I was looking for a good, basic hummus recipe to use as a base and tinker with to my taste. This recipe served excellently for that.

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Hayley H

Cooking Level: Intermediate

Home Town: Sioux Lookout, Ontario, Canada

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Reviewed: Sep. 27, 2009

I have a lemon tree and have made this recipe a few times already when I'm in the mood for fresh hummus! An excellent base to experiment with. I add the cumin and salt to taste. Sometimes I blend in sundried tomatoes or roasted red peppers. Thanks for a fantastic, simple recipe!!!

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RACH8

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Reviewed: Sep. 17, 2009

We love this recipe, its a good place to start when learning how to make hummus, because any add-in you want can come from this as a start and it would work. I agree with others though, I do not care for the name of this recipe.

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erinruns

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Reviewed: Sep. 15, 2009

Made it with the author's updates to the recipe. It was delicious.

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Jules

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Reviewed: Sep. 13, 2009

Tasted like lemon juice. I've never had "real" hummus that tasted like lemon juice.

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puppydog jammies

Cooking Level: Intermediate

Living In: Livingston, Louisiana, USA

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Reviewed: Sep. 13, 2009

Made as is and was good as is. I would play with it next time...just because that's half the fun :0

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Sep. 3, 2009

Good! This has all the right ingredients, I just had to play with the amounts. I ended up using 1/4 cup lemon and 4 tbs. (1/4 cup) tahini. And HALF the salt was PLENTY. 1-2 tsp. of olive oil IN the mixture added to the taste too. I am certain that a nearby Lebanese shop adds 1-2 Tbs. of plain yogurt. I added it cautiously, and it really improved the smooth texture and flavor. But to each his own :)

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Sep. 3, 2009

This is the best hummus recipe I have tried so far. Since we love garlic, I put more garlic (double the amount) than the recipe called for. Just perfect. I was also too lazy to squeeze real lemon so I used a bottled organic lemon juice and it was fine.

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erijk

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Aug. 31, 2009

Great hummus recipe. I didn't make any changes, and I liked the resulting taste and texture (I used the submitter's suggested changes), and I would make this again and again. Served with "Peppy's Pita Bread" (also awesome).

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finickyfinnigan

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: New Westminster, British Columbia, Canada

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Reviewed: Aug. 31, 2009

Very good! Next time I'll use a 1/2 tsp salt instead of a full tsp though, slightly too salty.

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ladihawke22

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Reviewed: Aug. 29, 2009

This over all is a great recipe. But for those of you who dislike the garbonza beans and their texture. I use Canaleni (white kidney) beans in mine and it's sooo good!!

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babyaca

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Reviewed: Aug. 27, 2009

This hummus recipe is great! Would definitely recommend, and will make again.

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Kathryn

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Reviewed: Aug. 25, 2009

Awesome! Followed the tips by submitter RoyHobbs (great name) in his review, and it came out perfect. My young kids, who did not like my last attempt at homemade hummus, love this recipe. It tastes like a fresh version of a good prepackaged hummus.

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Diane S

Home Town: Dublin, Ohio, USA

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Reviewed: Aug. 21, 2009

Easy but bland. Would prefer more garlic (as a personal preference). Also, recipe says to reserve juice from beans but never tells to add it back it (I did to smooth it out more).

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Shannon A

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Reviewed: Aug. 17, 2009

Here's the real recipe and it's really easy,step by step, all in a food processor.Make Tahini: 2 shaker-sized containers toasted sesame seeds and about 1/2C.EVOO.LIQUEFY. Next add up to 1 full bulb peeled garlic(I LOVE LOTS of GARLIC), or no less than 3 cloves. 1 can garbanzo beans with all of the juice,and the juice of 1 fresh lime. A dash of cumin(opt.)Blend on high, stop and scrape sides to fully mix, blending altogether 1 to 1 and a 1/2 mins on high. Sprinkle paprika. serve with pita bread. Sorry for hijacking, but this is the real deal.

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snexgib

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Real Hummus

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