Reviewed: May 27, 2012

This was very good, with a little tweaking to suit your own taste. I ended up adding more garlic as well as a little more tahini. Next time, I will try some lime juice and omitting either the tomatoes or roasted peppers, and the cilantro. Sometimes less is more. Also, be sure to rinse the garbanzo beans before using.

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Reviewer:

Irene R.

Cooking Level: Professional

Reviewed: May 27, 2012

Amazing dip! I loved this dip as did everyone who tried it. I only added one garlic clove as mine were huge. Slightly less tahini as I can find it overpowering in some hummus. I only added one roasted red pepper as I only had one left in the jar. I couldn't find the pepper in adobo in Australia so added some chopped jar jalepenos for spice. This may mean I didn't have the smoky flavour but we all still loved it.

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Reviewer:

Kathhr

Reviewed: May 24, 2012

This recipe was awesome! I've been a big fan of Sabra's Supremely Spicy Hummus for years now but I'm not the biggest fan of the consistency, and the preservatives they add so my girlfriend who is a chef suggested I make my own. I followed this recipe except I didn't use water, I used a bit of the reserved liquid from the beans. Additionally I removed the hulls from the beans. I used 6 chipotle peppers which I blended, and minced one more and stirred in for some added punch. I added cayenne pepper, and chili powder and did not have cilantro. I used the adobo sauce from the peppers which definitely added some smokey flavor. Next time I will probably use half the peppers, and add red pepper flakes, and pimento and chili peppers to turn up the heat. For the cost of one 15oz Sabra container, you can easily make 60oz of your own, free of chemicals.

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Reviewer:

SirSpiceAlot

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Hoboken, New Jersey, USA

Reviewed: May 23, 2012

Delicious Hummus dip! I will use this again and again. I made the same mistake as another reviewer did... The recipe calls for 1 "canned" chipoltle pepper in adobo sauce- NOT 1 "can" of chipolte peppers... My hummus was very spicy since I used the whole can. (I still liked it but my husband isn't into spicy stuff). I read the reviews after I made it and read how a reviewer already warned us of that mistake. Lol I never read directions first.

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Reviewer:

shelliejt

Reviewed: May 12, 2012

Sooo good! Since I live in The Netherlands, I couldn't find chipotle pepper in adobo sauce. I substituted it for some 'sambal badjak' (Indonesian seasoned chilipaste), and it turned out great! Loved it, and I'm sure I'll make it again!

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Reviewer:

Annelies

Reviewed: May 11, 2012

I have never reviewed a recipe before, but this is so delicious, I just had to tell somebody about it. It is so flavourful, to die for wow...

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Reviewer:

27strawb

Reviewed: May 10, 2012

Yes! Finally a hummus with some taste and sparkle. I will never buy store bought again, I made this and took some to work, even those who don't like heat could not stop. Perfect.

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Reviewer:

hokubone

Reviewed: May 7, 2012

I hate to be a downer, but I really didn't like this. I'm not even sure why: I like all the ingredients that go into it. Maybe it's because not a single ingredient really stood out in flavor. It tasted vaguely like red pepper with a slightly smoky aftertaste. I don't think the cilantro did good things for it either, and I love cilantro. Thanks for sharing anyway!

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Reviewer:

theparsley

Reviewed: May 1, 2012

This is oh-my-stars good! I've made plenty of hummus before, but I think it is the dried tomatoes that give this particular hummus a different kick. I used smokey chipotle powder rather than the peppers in adobo because that's what I had on hand, but it was still excellent!

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Reviewer:

debbiedesigns

Reviewed: Apr. 22, 2012

Shopping for the ingredients for this recipe had some challenges. I had no idea how many different kinds of roasted peppers and sundried tomatoes even existed and I had to hunt to find the "Chipotle Peppers" Thanks to Unico and Casa Fiesta I found products I thought would work. My hummus is so hot! I keep walking back to eat more (with pita bread) as I type this, but hot! Oh my! I used "Flame Roasted Pepers" by Unico and I bought the 370ml jar - which I think was close to double what the recipe called for at 7oz, so I used about half. I accidently bought Julienne cut sundried tomatoes - so I guessed at how much "6 whole" would be. Chipolte Peppers from Casa Fiesta.....I used two of them because they looked small. I don't know about chipotle peppers in adobo sauce, my grocery store didn't seem to have it. I am glad I tried this recipe.

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