Reviewed: Dec. 20, 2010

Delicious! I doubled the cayenne pepper because my boyfriend and I like spicy hummus. The recipe was so easy and it turned out perfect. Because I only have a blender, I usually end up adding the chickpea liquid so that my blender can actually process the hummus without catching fire. I usually make my own pita bread to go with it for a quick dinner. "Traditional Pita Bread" from this website works great.

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Reviewer:

magda_18

Reviewed: Dec. 20, 2010

This hummus is amazing - I just had it at a party and got the recipe to make for the holiday. I really like hummus but I LOVE this one!!

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Reviewer:

katipa

Reviewed: Dec. 16, 2010

Delicious! I roasted my own red pepper to save some money and had to sub tahini for some peanut butter...I was able to find tahini but it was larger than the average jar or pb and not knowing the taste I didn't want to risk 7 dollars and have to throw it away just using 1 1/2 tbl worth. Will be making this often...if I can find a small jar of tahini i'll try that but until then the pb will work just fine. *UPDATE* Invested in the large jar of tahini because peanut butter just doesn't compare. If you are new try it with the pb but the flavor is better with tahini. My kids love this stuff and I love it with veggies or in place of mayo on a sandwich.

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Reviewer:

Mason Mama

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

Reviewed: Dec. 16, 2010

Got rave reviews from my coworkers. Use sesame oil in place of the tahini. Oh and don't be afraid of the cayenne pepper. It isn't really that hot. Excellent recipe!

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Reviewer:

Craig

Cooking Level: Expert

Home Town: Des Plaines, Illinois, USA

Reviewed: Nov. 27, 2010

Oh so good! I doubled this and followed the recipe. I made my own pita chips and also served vegetables. I had made it for an appy at a dinner I was having. A couple of friends stopped by and put a serious dent in it so I made another double batch. Nice and spicy without going overboard. Thank you!

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Reviewer:

mickdee

Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Nov. 9, 2010

This is really good - much better than Trader Joe's. I've never used tahini when making hummus because I never have it around. I use roasted almond butter instead. I've also used cashew butter. Both add a haunting depth and an elusive nuance. Excellent! Give it a try. I up the cumin and throw in some chipotle chili powder along with the cayenne, and use two cloves of garlic that have been roasted in their skins in a dry skillet until they turn dark in spots. Really mellows it out and complements the roasted nut butters. The mixture has to be thinned with olive oil and water while blending to reach the right consistency. Oh, and I always fire roast my own peppers. The good thing about home made hummus is that you can tweak it to suit your own tastes. This is a very good recipe to start with. The parsley is superfluous

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Reviewer:

Sharon

Cooking Level: Professional

Reviewed: Oct. 27, 2010

This recipe is a delicious alternative to regular hummus; the spicy and sweet flavors are perfect. Like any hummus recipe it's easy to tweak to your personal preference (more sour, more spicy, etc.). Sometimes I use roasted garlic for even more flavor. I literally licked the inside of the blender when I first made this, it was so good! :)

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Reviewer:

SweetMuffin06

Cooking Level: Intermediate

Reviewed: Oct. 26, 2010

Made this recipe as written. Really very easy and very very good. It does have a little kick. So if you dont want that, use less of the cayenne. I am going to add just a little more garlic next time. I went to a local Indian store for the tahini (tahina) paste. This is a liquidy past made from sesame seeds. I also picked up Naan (a great Indian bread). In all it took me about 5-10 minutes to process and serve since I had all the ingredients out. Coworkers loved it!

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Reviewer:

cyclechic

Cooking Level: Intermediate

Home Town: Walnut, California, USA

Reviewed: Oct. 25, 2010

This recipe is delicious as is, but I added extra Cumin and Cayenne Pepper and a bit extra red peppers. If you don't have Tahini, it is very easy to make it. Just lightly toast 1/4 cup of sesame seeds in a 350 degree oven for about 5-10 minutes, but do not brown them. Let cool, and then put them in a food processor with about 1 Tablespoon of EVOO, until the Tahini is paste-like. Top the humus with some chopped up roasted red peppers. Very delicious.

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Reviewer:

VB chickie

Reviewed: Oct. 24, 2010

A friend made this and shared the recipe with me b/c it was so fantastic! When I made it, it was spicier, so I'd recommend using less cayenne pepper unless you like spicy! I don't think I"ll ever buy hummus again.

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