Reviewed: Sep. 9, 2009

This is a wonderful recipe. If you cant find Tahini, you can prepare it in the blender or food processor, make a cream with sesame (ajonjoli) toasted and oil olive. When I dont have jalapeños, I use green peppers (aji verde)or limo peppers (aji limo).

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Chivi

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Reviewed: Jul. 28, 2009

made recipe as stated,then found that it was missing something(salt)when i tasted it,so i added 1/4 tsp of salt.........wow this was spicy and good.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Jul. 27, 2009

Very good, but I must have used too much garlic. Don't get me wrong, we love garlic and eat a lot of it...but I think my cloves were too big or something. I liked the kick of the peppers but I thought the garlic was a little overpowering. When I make again, which I will, I will go for smaller garlics or just decrease the amount. Highly recommend.

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thebarbiedoll

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Reviewed: May 21, 2009

This is a fun new hummus recipe, and since I make hummus atleast once a week, I have to mention that there is not nearly enough liquid in this, if you are going to use food processor [or magic bullet] like I do. I always add mix of oil, water & lemon juice in my hummus. Basically the beans need to be covered in liquid. Still stays plenty thick!

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tonya

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: San Antonio, Texas, USA

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Reviewed: Apr. 23, 2009

After reading reviews I made the following changes: Used my food processor instead of mixer. Had to add a little extra juice from beans for consistency.I only used two large cloves of garlic and it was good. When it was first finished it was extremely HOT but after sitting in 'fridge overnight it seemed to mellow out. Still spicy but good. I'll make again and work on the consistency. Maybe a little more EVOO. Definitely worth making. You get 3x as much for about the same price (if you already have tahini).

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BJM5596

Cooking Level: Expert

Home Town: Mineral Wells, Texas, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Apr. 11, 2009

WOWIE--SPICY! Not bad though. I had the same trouble as everyone else though. Very dry. I ended up adding approx 2 TBSP water, almost another TBSP oil, and probably about another 2 TBSP of lemon juice. Nice thing about this recipe is you can just keep adding until you get the consistency you like. The extra lemon juice MADE this recipe. I really didn't care for it without the extra juice. It was VERY garlicy so next time I plan to scale that down by 1 or two cloves. And I only used 1 tsp Red Pepper (Thank God). Otherwise its good, its just got a kick! Will most likely make again!

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

made it the first time and this hummus was just way to spicy and i had to double the recipe (minus the hot ingredients) to tone down the spice. second time i made this recipe i used peppercinis instead of jalapenos and cut the cayenne pepper by half....

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luv2cuk

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Reviewed: Jan. 30, 2009

Good, nice and spicy! But I agree with another reviewer who said they felt like it was missing something. Definitely salt, maybe a tad more lemon juice and cumin?

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Michelle

Cooking Level: Professional

Home Town: Highland Village, Texas, USA

Living In: Burbank, California, USA

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Reviewed: Dec. 1, 2008

It was OK, but I will not make it again.

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Tedders

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Reviewed: Nov. 10, 2008

This is delicious!! We added a couple more cloves of garlic and another jalapeno slice.

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WSMALONE

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Reviewed: Sep. 14, 2008

This was my first introduction to hummus ... now I am hooked. I make this all the time - I am not a huge fan of the tahini, so I use just a little bit less (or sub peanut butter). It is a huge hit whenever I bring along to a gathering... I enjoy using fresh red bell pepper to dip into it the best.

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househunter

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Reviewed: Aug. 23, 2008

I subbed peanut butter for the tahini, as it was what I had on hand. (Any nut butter would work.) 8 is too many cloves of garlic - cut it in half and you'll still have plenty. I sauteed my garlic in olive oil before adding it to the food processor with the rest of ingredients. Took care of that raw garlic unpleasantness. I also had to add extra oil and lemon juice; it was dry without. Very good final product!

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

I thought the basic flavor of this was good, though like others I found it was too dry, so definitely reserve some of the fluid from the beans, or add extra EVOO. Also, I'm taking this to a get together so I didn't want it to be too spicy, so I only used a teaspoon of cayenne. And it's plenty spicy! I also added some salt to taste.

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Angie

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Reviewed: May 30, 2008

Amazingly easy to make and it is a great hit. Now that you can buy Pita Chips at the store, it is an easy party pleaser.

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Neha

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Reviewed: Apr. 11, 2008

My search for the Ultimate Hummus Recipe has ended. I will cut down on the spice next time around due solely to the wimpiness of my palate, but give the recipe a wholehearted thumbs-up. Amazing eaten with multigrain Tostitos.

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Marly

Cooking Level: Intermediate

Home Town: Yarmouth, Nova Scotia, Canada

Living In: Salem, New Hampshire, USA

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Reviewed: Mar. 30, 2008

This was good. Very similiar to the store bought one I love. It was a tad bit too lemony and garlicy. I will add a little less of those ingredients next time I make it.

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KIALANI

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Reviewed: Mar. 29, 2008

Perfect recipe! I used a food processor to blend the ingredients and arrived at a perfectly smooth consistency. I increased the amount of tahini based on my personal preference and also saved just a few teaspoons of the bean canned liquid, and it was just to my liking. Drizzle the top with olive oil and sprinkle with hot paprika for an extra kick.

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