Reviewed: Oct. 3, 2007

Yummy! Very creamy, with a more lemony flavor than other hummus recipes I've tried. I followed the recipe exactly, except for adding a teaspoon of cumin. That's just my personal taste, and I think it would still be delicious without it. Thanks for the recipe!

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Lisa Puma

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Northport, Alabama, USA

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Reviewed: Sep. 28, 2007

A little too much lemon for my tastes. And I only put in 3 Tbsp. I'd recommend adding the lemon to taste. Other than that, it is a very good recipe.

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mmarrero5

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Reviewed: Sep. 24, 2007

This is such a great base for learning how to make hummus. I tried a different recipe that I think is closer to not only a more traditional hummus but it also has more live enzymes (so its better for you). BUT this one is great to start with. I'm going to add more garlic next time :)

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april

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Reviewed: Sep. 19, 2007

I had a terrible time trying to make my own tahini for this, but otherwise it was very good. I blenderized and added two or three roasted red pepper slices for flavor and they added something really great :)

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Mad Cook

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Shorewood, Illinois, USA

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Reviewed: Sep. 12, 2007

Finally!! a hummus recipe that's not dry. I've made a ton of recipes lately and this is the first one that I actually like as much as Trader Joe's hummus as far as flavor and consistency. I would maybe just cut down on the salt just a touch and definitely stick with one garlic clove.

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jules

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Reviewed: Sep. 10, 2007

I felt it was time to surprise my tastebuds and try this recipe. I made it this afternoon and I thought the flavors were simply wonderful! I followed the suggestions of the author, and used 2 whole garlic cloves but I personally felt the garlic had a strong, spicy bite to it. I will use 1 clove next time. I would also follow the advice of another review to use the juice of 1 lemon as the lemon flavor was slightly distracting as opposed to complimenting. It's a game of balancing the unique flavors to suit your taste I suppose. Ive never had humous before, but I will most definitely keep this recipe in my recipe box. Oh, and I too, only drizzled 1 tbs. of extra virgin olive oil and lightly sprinkled some ground cumin. I lighly toasted some pita bread on a dry skillet and dove in. I'm hooked! Thanks for sharing!

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Baybee Caix

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Sep. 6, 2007

I thought this was a great recipe. I might add some more garlic next time as I like things very garlic-y. I doubled the recipe, and that worked fine.

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Sep. 4, 2007

I tried this recipe and it was great. Better than the store bought hummus and cheaper! Used 1/2 tsp of salt instead of 1 teaspoon.

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RaquelM

Cooking Level: Expert

Living In: Hoppers Crossing, Victoria, Australia

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Reviewed: Sep. 4, 2007

I love hummus, and have always bought it. Not anymore, this is great, I also cut the lemon juice down to 3 T. I also added flat leaf italian parsley, yummy.

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hothilary36

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 4, 2007

Delicous! Made this yesterday morning with Peppy's Pita Bread also from this site and it was yummed up during a game of poker with my friends. Got rave reviews from everyone there. I didn't have lemon juice on hand so I substitued with lime juice, gave a little different tang but still worked. Next time I will make sure to have lemon juice. Definitely five star worthy!

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amh113

Cooking Level: Beginning

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Reviewed: Sep. 2, 2007

Tasty hummus! I boiled the chickpeas after soaking them overnight, and added a dash of paprika powder on top. Yum with whole wheat pita!

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DA174

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Reviewed: Aug. 18, 2007

This was easy to make before company came over, and everyone loved it!

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kelli d

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Reviewed: Jul. 30, 2007

I used the extra information provided by the recipe submitter and had wonderful results. In the past I have found that the lemon juice can be too strong for my palate and in this case I used the juice of one whole lemon and found that to be quite enough. Very nice standard recipe.

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cristina

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Reviewed: Jul. 30, 2007

This was just ok. I made it twice, the first time I followed directions exactly and 4 tablespoons lemon juice (used fresh-squeezed) is way too much. It tasted more like a ‘lemon dip’ than anything else. The second time it tasted a lot better but still seems its lacking something. It is a good recipe though; it’s a matter of personal taste and tweaking it to your liking.

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RJ

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2007

Very good hummus. I only added 3 T. of lemon juice and it was perfect. Thanks!

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ATHOMELAUREL

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2007

I love Hummus! We eat this a lot with taboulie and greek marinated chicken breast. This is a wonderful meal and it's very healthy. Although I tend to add more garlic to give it that extra spice kick that it needs and instead of adding the juice from the garbanzo beans I add plain yogurt! Aboslutely Yummy!

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Michelle

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Reviewed: Jul. 3, 2007

Excellent flavor - just what I was looking for.

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SHEPTURN

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Reviewed: Jun. 29, 2007

SUPER AMAZING!!!

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KRISSYGRL

Cooking Level: Expert

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Reviewed: Jun. 28, 2007

This is a delicious recipe. I added a Tbsp of honey and used the whole lemon. I also toasted and ground whole cumin seeds for a super fresh flavour. Adjust salt to taste. I used only 1 Tbsp of olive oil for fat reduction, but I used extra virgin, so it still gave lots of flavour. Tips: 1 - some canned chick peas are slightly undercooked (crunchy) and should be boiled for 20 minutes or more before using (if you like a smooth texture). 2 - tahini goes rancid easily so buy it in a jar (not bulk) and keep it in the fridge. 3 - for easier digestion, discard the liquid in the can of chickpeas, rinse them, and use water for blending.

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Nicolle

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Reviewed: Jun. 8, 2007

This really hit the spot when I was craving hummus. Great, simple recipe. The only change I really made was to cut out the olive oil. I found it unneccessry, because it was creamy and perfect already. And I try and cut calories wherever I can. I added the lemon juice slowly, but found the amount listed to be just about right.

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