Reviewed: Jun. 17, 2008

This is pretty good for a hummus base, even hubby likes it right when I made it. We can't wait to taste it chilled. One of my favorite brands of hummus from the store comes in a Greek Olive flavor. I'm going to get some olives tomorrow and blend them in. Thanks for sharing.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jun. 13, 2008

I have been looking for tahini for months and finally found some. I made this recipe last night and it was delicious! I followed the author's updates version, and the only change I made was to use garlic I had roasted a few nights ago and wanted to use up, instead of raw garlic. Wonderful! Thank you.

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Caraloopy

Cooking Level: Intermediate

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Reviewed: Jun. 10, 2008

I thought that this had a good traditional hummus taste. I used the author's updated version to include cumin instead of pepper.

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kyalowitz

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Reviewed: Jun. 10, 2008

I halved the salt and glad I did, I felt it was plenty salty. Very garlicy! Next time may roast it to tone down the flavor. Will make again.

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Jun. 10, 2008

This always comes out fantastic. I tried oven roasting the garlic before adding it - I had to double the amount, but roasting the garlic got rid of the harsh acidic flavour that fresh garlic sometimes has. It was very nice.

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OPENDESTINY

Cooking Level: Intermediate

Home Town: Three Hills, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 4, 2008

Very good - I think maybe the salt amount would be ok if you were using the low sodium chick peas (S & W brand is what I used - excellent!) - also, substituted 1 tablespoon toasted sesame oil for one tablespoon of olive oil, to add a nutty flavor to enhance the tahini, and zested the lemon peel and added it - oh, and Mark Bittman's recipe has 1 tablespoon of cumin, so I used that much (love cumin!) and about 1/4 teaspoon of cayenne. This is excellent. This will be a staple in our home, and will be our take-with for parties!

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RENEWBEE

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Reviewed: Jun. 2, 2008

Fabulous!! Why buy hummus when it's so easy to make at home? I used the 3tbls tahini, and increased the garlic to about 6 cloves (I LOVE garlic). This hummus was a big hit served with Peppy's Pita Bread at a get together I went to.

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Shroon7

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Reviewed: May 28, 2008

Excellent! I didn't change a thing. I'll be making this one a lot! My husband loved it as well.

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cookiebookie

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Reviewed: May 27, 2008

This is perfect with cumin instead of black pepper, and less salt. I have a salt tooth but I have to say the salt overwhelmed the other flavours. Use half the amount and it'll be perfect. Let it sit overnight for the flavours to develop. If you want the colour to be more appetising for non-hummus fans, add paprika while processing, or serve topped with olive oil and sprinkle with paprika.

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chilipadi1

Cooking Level: Intermediate

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Reviewed: May 26, 2008

Some of the best hummus I've made, followed the recipe pretty much to a tee...will tinker from here. Thanks!

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TORTUGAS2X

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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Reviewed: May 25, 2008

I just made this today with a few adjustments...I used 3 cloves of garlic 1 TBS Tahini, 1/2 teaspoon salt and a little cumin. This was really awesome!!! I am super impressed! Much better than grocery store brands!

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Jamie

Cooking Level: Intermediate

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Reviewed: May 22, 2008

Very very yummy, I don't think it even took 15 mins b/c I used preminced garlic. Highly recommended. Thanks!

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ANASYRIA

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Reviewed: May 21, 2008

This Hummus was amazing! The best Hummus I have ever made. I followed the recipe update review instructions and added a lot more garlic. Will make this one again.

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