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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Reviewed: Aug. 6, 2009

So easy and remarkably similar to professional grade hummus! I had no idea I could make the store bought stuff so well and cheaply. I was worried my lack of a food processor would complicate the recipe, but my blender worked great for this. I would stick with 2 Tbs of tahini and adjust garlic and lemon to taste. (The tahini is bitter and too much can be unpleasant.) Use olive oil if it needs more creaminess.

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Stacey L

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Reviewed: Aug. 6, 2009

WOW...great recipe. Thanks for sharing. I read your suggestions and used the 2 cloves of garlic, and cumin (instead of black pepper). I used the juice of half a lemon and a little lime juice. I omitted the olive oil. Really delicious!!!

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LARAZUC

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

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Reviewed: Aug. 2, 2009

This was exactly the flavor I was looking for! I added one extra clove of garlic since we love garlic. I soaked about a cup of dry garbanzos overnight and cooked them 'fresh' for the recipe. Excellent!

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Kayjay

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Reviewed: Aug. 1, 2009

Pretty good. Much better then the one that comes up top-rated on allrecipes.com. Best I've tried so far.

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kenbrandy

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Reviewed: Jul. 29, 2009

This is the best hummus recipe I have ever found. It's perfect and delicious! Even my husband who is leery of any "foreign" food scarfs it down.

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Kelee

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Reviewed: Jul. 22, 2009

Really good, but I followed the update and used cumin and added extra garlic and lemon juice to jazz it up a bit.....I'm so excited to have made hummus - thank you for the recipe!

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MERMAR

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

The best basic hummus recipe that I have found... Very Good. I have made it many times now.

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Debby

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Reviewed: Jul. 6, 2009

I made this as per the updated instructions. Fabulous! The only things I changed were a little less lemon juice and I also added a shake of a mediterranean seasoning blend that I have. I've never made hummus before but I think this will be a staple. Super delicious and very good for you.

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Bethany Dasko

Cooking Level: Expert

Home Town: Snohomish, Washington, USA

Living In: Loveland, Colorado, USA

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Reviewed: Jul. 4, 2009

Excellent basic recipe. I look forward to making variations of it.

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HPP22207

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Reviewed: Jun. 11, 2009

Awesome and so easy! I hated to spend so much on tahini, but it was well worth it and pays for itself once you've made this a couple of times. I used 2 tsp crushed garlic, 3.5 Tbl lemon juice, 1/3 cup bean juice, 1/4 tsp kosher salt, 3 Tbl tahini.

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Emma

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Reviewed: Jun. 9, 2009

Really tasty. If ou are going to add more garlic, i would advise you to roast it. Raw garlic can be "hot" and overpowering (and this is coming from a true garlic lover). I put two cloves of raw garlic in this at first and i had to double the amount of chickpeas just to avoid burning my tongue when i ate it. so i would say to be careful with the garlic. use 1 clove and then taste the hummus before deciding to double up. However, the recipe as is - just delicious. I will make it again in a heartbeat. Also - there is recipe for tahini cookies on here that makes good use of the jar of tahini you will have sitting around:) Thanks very much!

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littlemissdelight

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Reviewed: Jun. 6, 2009

The hummus that I make at home is nearly the same. I don't add any salt to it though.. I either roast my garlic or put it in a pan with a little olive oil and then put it in a food processer along with everything else. Some people like it with more garlic.. others more lemon. It just depends on my mood. I add more of one of the other. :)

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Kathleen Ruffalo

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Reviewed: Jun. 4, 2009

followed the author's adjustments, added a little paprika and had me some garlicky, yummy hummus. if you cook ur own beans, 1 cup dry will do.

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momma b

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Reviewed: Jun. 3, 2009

Used two cloves of garlic and no olive oil. Also had to make my own tahini, as where I am located (Moscow, Russia) couldn't find it anywhere - that was a pain. The end result was superb. Exactly as I'd expect in any restaurant.

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Kangaroo495

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Reviewed: Jun. 1, 2009

I've finally found a hummus recipe I LOVE. I only used 3 tbsp of lemon juice, half the salt, 5 tbsp of the chickpea liquid, and I also added 1/2 tsp dill (because I love dilly hummus). I blended the oil right into the hummus, and left it in the fridge a few days to blend the flavours. Delicious!

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