I've made hummus many times, and this is very good. I made it as written except for more garlic (four cloves), less salt (about 1/2 t.) and about 1 t. of cumin instead of black pepper.. I used the reserved bean liquid as needed to get the right consistency, probably about 5 t., and added about 1 1/2t. green jalapeño sauce. That helped the consistency and added more tang than heat. I did not coat the top with oil, as this seemed like unnecessary added fat when making it for just the two of us. Maybe I'd try that if making for entertaining, but I don't see that it'd add enough to it to justify the extra calories? I think this is lighter than other hummus recipes I've made, as others use more EVOO to tweak the consistency instead of the reserved bean liquid. This was totally yummy as a dip for plain old cucumber slices, which made my blah snack a protein packed powerhouse! Thanks!!
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I've made hummus many times, and this is very good. I made it as written except for more...