Reviewed: Nov. 22, 2008

Great recipe. Our kids love the Costco commercial (in Ottawa) version, so we modified it to mimic that version: 1 clove of garlic instead of 2 We also use juice from the can for liquid 4 tablespoons of lemon juice 4 tablespoons of tahini instead of 3 1/2 salt pepper 2 tablespoons of canola oil (not olive - canola is more flavorless) 1 tablespoon of vinegar (commercial stuff has it as an ingredient and it does make a difference).

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ELUSIVEBOO

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Reviewed: Nov. 19, 2008

This was delicious! I could not stop eating it! Perfect with pita chips. We made according to recipe and then added some sun dried tomatos we had on hand. Drizzled top with olive oil and sprinkled paprika on the top for presentation.

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Chancey

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Reviewed: Nov. 18, 2008

My pediatrician told me it would be fine to feed my almost one year old baby some hummus. We buy hummus at the store all the time, but I didn't want to feed her a store bought brand, as the ones I looked at had a warning on them saying they were manufactured at a plant that also handles shellfish (allergy alert). I followed this recipe exactly. It was wonderful! My daughter loved it, as did my two other children and husband. I will never buy hummus at the store again. Thank you so much for sharing this delicious and healthy recipe!

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1phillygirl

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Reviewed: Nov. 10, 2008

Awesome! We only had store bought hummus prior to this recipe and were not big fans. We really like this dip now and make it often. We followed Roy's update and we also rinsed the canned chickpeas and boiled them for 20 min. in fresh water. We used 1/2 can of the boiled water for mixing. We also used extra virgin olive oil.

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GailandDan

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Reviewed: Oct. 29, 2008

Well done. The critique from my guests was that it was a bit on the tart side. Perhaps lessen the lemon juice just a touch? Still, an excellent, authentic tasting entree'.

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Danny

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Reviewed: Oct. 26, 2008

I made this per the author's revised edition (found in Reviews). This is The Best Hummus I have ever tasted. I slow cooker'd garbanzo beans in salted water instead of using canned, and also ended up adding a wee bit more olive oil, as well as some red pepper flakes because I like a little heat:-) I made the hummus in the food processor and didn't chop any garlic beforehand, just threw everything in there together and blended, adding the bean liquid as needed for the texture I wanted. With some whole wheat pitas, my handsome genius of a husband and I made a whole meal out of it. However delicious it is when first made, however, I must say it is even better after a night in the fridge. The flavors meld beautifully and there is no discernable tahini flavor. The raw garlic also mellows a bit. Thank you for the great recipe. And if I can be forgiven for channeling Scarlet O'Hara - "...with God as my witness, I will never buy hummus again!"

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Flannery

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2008

This was horribly bland. I had to add garlic (2T chopped) and chili powder (1/4 tsp) to get it to taste like anything. The recipe also called for "half the liquid reserved" but then didn't say what to do with it. Disappointing!

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brit67chick

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Reviewed: Oct. 18, 2008

This is excellent! I have tried hummus several times, but was disappointed but with the list of ingredients, I should have liked it. I guess you just have to make it yourself! Thanks for the recipe.

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Amy C.

Cooking Level: Expert

Home Town: Mount Vernon, Ohio, USA

Living In: Alta Loma, California, USA

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Reviewed: Oct. 7, 2008

This recipe is a good guideline to follow. I used 2 TBS of Tahini and it was too much to my liking. I also used 4 cloves of garlic and added italian parsley. I added salt to taste. Very good.

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campcanoe

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Reviewed: Oct. 5, 2008

Finally! The hummus recipe I've been looking for! Who knew it could be so easy? I failed to read the author's updates, so I made the recipe in its original form, with two tablespoons of tahini. I'm looking forward to trying three. Delicious and easy to "personalize" with added juice from the beans, more or less garlic, more or less lemon, etc. If you're looking for great hummus, look no further!

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EPRUETZ

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 29, 2008

This didn't have enough oompff for me. All I tasted was the garbanzo beans - so I doubled the tahini and the lemon juice. I don't ever use canned beans I use dried beans which I have cooked and soaked, this is the first time I didn't think they translated well into a recipe. I am going to add fresh parsely to the leftovers and serve as a spread on an olive sandwich.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Sep. 23, 2008

this is the original hummus recipe but don't use black pepper or cumin.Also tastes great if you cooked ground meat with chopped onions salt, black pepper and fried pine nuts in the top.

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male

Cooking Level: Expert

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Reviewed: Sep. 23, 2008

this is a GREAT recipe! so nice to find a hummus recipe with Tahini! this recipe also made a great base for adding ingredients. an especially yummy addition was some black greek olives. roasted red peppers were also quite yummy added in.

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AGranz

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Reviewed: Sep. 1, 2008

This is probably the best recipe for hummus on this site, but you do have to make a few adjustments to make it come out right. First, it is very thick, so you will have to thin it out with either the liquid from the beans (although you get a slight after-taste when you do this), or you can add some vegetable or chicken broth (even water, if you don't have the broth). I doubled the garlic, because if you don't, you can't really taste the garlic and hummus really should have a stronger garlic taste. I also doubled the lemon juice, but if you used fresh lemon juice you probably wouldn't have to do that. The last addition I made was adding some fresh parsley. I have to say that I don't agree with having to peel the beans before mixing - I have tried this in the past and not only is it VERY time consuming, but it doesn't make that much of a difference in the overall taste (unless you are a serious hummus connoisseur, that is!)

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C R Henning

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 27, 2008

Don't use liquid from can! Peeling Garbanzos is key to smooth Hummus. Added 1/4 cup veggie broth to make for missing liquid. Excellent!

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Thyme Lord

Cooking Level: Expert

Home Town: Glenwood Springs, Colorado, USA

Living In: Littleton, Colorado, USA

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Reviewed: Aug. 26, 2008

Wonderful recipe! Very easy and tastes better than anything in the store.

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Jennifer

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Reviewed: Aug. 21, 2008

I followed the updates and this turned out FANTASTIC. I had never made humus before, and because this was so easy, I'll never buy it from the deli again! Thanks for the great recipe!

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EBOOKOUT

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Blaine, Washington, USA

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Reviewed: Aug. 18, 2008

Yummy and easy! I substituted peanut butter for the tahini. I also only used 1 clove of garlic (I don't like a strong garlic taste). It turned out very good.

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