Reviewed: Feb. 2, 2009

This was very good, I used 3 cloves of garlic because that's how my family eats. Next time I would not use so much of the bean liquid, it was a little runny for our taste. But very good, I'll definitely make in the future.

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MERKLEDA

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Reviewed: Jan. 30, 2009

I thought I had misread the lemon juice ingredient, as the first taste was so sour and lemony, it was inedible. I added more of the garbanzo beans and tahini, and eventually, it tasted just fine, but I agree with the reviewer who suggested just adding a little lemon juice at a time, and stopping when it reaches the level you like. I would think that would be at about HALF the recommended amount. One other change that I made was to use fresh-roasted garlic and about 2x what the recipe called for. The final result was five stars, but if I had never had hummus and never known what to expect, and how to fix it, I would have assumed that hummus is disgusting and would never have tried it again.

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DH

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Reviewed: Jan. 25, 2009

Mmmmm... this is sooo good! I like my hummus really garlicky so I doubled the garlic, and it is uh-MA-zing!

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C. Coleman

Cooking Level: Expert

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Reviewed: Jan. 24, 2009

Just ok...

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MaLissa and Phillip

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

This hummus tastes just like the Mediterranean restaurant's down the street. I make this for some family gatherings as an appetizer and have never had a complaint.

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DadofFive

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Jan. 18, 2009

This was excellent. This is what hummus from my local middle eastern restaurant tastes like. After I made this by the recipe, I tasted it, and then I added some roasted red pepper to it. It tasted great both ways.

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AZEELE

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 11, 2009

I love this recipe. My fiance begs me to make this all the time. The only thing I add is a little bit of chopped fresh dill. All around, this recipe is a keeper!

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Lindsay86

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Reviewed: Jan. 10, 2009

Very, very good. I suggest that you adjust the garlic and lemon to how you will serve this. When I use this as a sandwich spread with raw veggies I max out the garlic and lemon but when I am going to eat it as a dip I make it more mild. Also, to add a wonderful, rich, nutty taste drizzle it with a tiny bit of toasted walnut oil before serving.

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GUZA

Home Town: Battle Creek, Michigan, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 9, 2009

This is a very good and easy hummus recipe. The only thing I changed was reducing the lemon juice to 1/2 teaspoon because I don't like a strong lemon flavor. The addition of cumin instead of black pepper makes it taste incredibly good.

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Jacque_O

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Reviewed: Jan. 5, 2009

Wow! I'll never buy it in the jar again. I followed the recipe according to the updated version of the original poster. I love the flavor of the cumin. I don't drizzle the olive oil either as I think it's wonderful as is. My brother will be bugging me to make him more. Great recipe!! I'm going to try adding some roasted red pepper next time.

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LISALOEB7

Cooking Level: Expert

Home Town: Uhrichsville, Ohio, USA

Living In: New Philadelphia, Ohio, USA

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Reviewed: Jan. 4, 2009

If you use canned garbanzos you should check if salt is added. I prefer to cook the dryed ones. I agree on adding the lemon (everything really) slowly and tasting- I prefer less, but it's all taste. I probably added 3/4 teaspoon ground cumin. Good recipe.

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catmom

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

This recipe was really easy to make and the seasonings were just right. I left all the liquid from the can of chick peas so it ended up really thin but I like it this way. I like the fact that this is a lower fat version of hummus and the taste is great.

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JCCHAMBERLAIN

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Reviewed: Dec. 27, 2008

This turned out well the first time I made it, but not in the subsequent tries. It tasted good, but the consistency was too watery.

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Elizabeth Cramer

Cooking Level: Expert

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Reviewed: Dec. 19, 2008

I followed the author's updated version and found it to be easy and tasty. The cumin adds great flavor. I use only 1 clove of garlic, especially if it will sit for a day or so because the garlic becomes too obvious, in my opinion. Also, I drained all the liquid from the beans, added the juice of the whole lemon and the olive oil to the processor.

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WEGATES

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Reviewed: Dec. 15, 2008

Great starting point for a base, put all the ingredients in a food processor and blended until I had the consistency I wanted. The first time making it I used a 15 ounce can of Garbanzo Beans(not drained), 2 frozen cloves of Garlic, juice of 1/2 lemon, 1-2 teaspoons Kosher Salt, 2 tbsp's extra virgin olive oil, 2 heaping tbsp's tahini. I then blended it in a food processor, the consistency was a bit to liquid for me. I then made a second batch and used another 15 ounce can of Garbanzo Beans(drained), 4 cloves of frozen garlic, 3 heaping tbsp's of Tahini, juice of 1/2 lemon. Much thicker consistency this time. I combined the two and it was perfect.

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wellmike

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Reviewed: Dec. 9, 2008

I thought this recipe was too garlicky and lemony. I cut back on those two ingredients and it makes a great veggie dip. Thanks for the recipe - it's so much cheaper to make it than to buy it!

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Teresa E.

Cooking Level: Intermediate

Living In: Lees Summit, Missouri, USA

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Reviewed: Dec. 8, 2008

With the new adjustments from the author, this recipe is a keeper!

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Sweetpea

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Dec. 8, 2008

Very good hummus but I for one am not a huge fan.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Nov. 24, 2008

Made the recipe as is, except removed the skins from the chickpeas beforehand. At first I thought it was too lemony, but the next day the flavors set in to make it much better. Next time I will use dried chickpeas that I soak overnight with 1 tb baking powder, drain and rinse, then simmer for 2-3 hrs. I like the taste and consistency much better that way. I might also add a bit of plain yogurt to make the consistency more creamy.

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