Reviewed: May 9, 2012

The color is beautiful. I'm okay with the maple syrup but but the fennel makes it a little weird. I like the idea of skipping the fennel and syrup and adding a little garlic. Next time.

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Reviewer:

Coastal Cook

Reviewed: Jul. 25, 2011

Great smelling hummus, and I like the color, too! I had just finished drying my tomatoes when I tried some of them out in this recipe! I omitted the maple syrup because I thought it would be too sweet! This is delicious!

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3 users found this review helpful

Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Feb. 7, 2011

I'm so disappointed! This recipe sounded so good and I followed this recipe to the letter but it was so thick it burned out my blender motor. I then used a small food processor and didn't have much better luck. I kept having to add more lemon juice, olive oil and tablespoon after tablespoon of water. It was awful to smell and taste. I really don't know what went wrong.

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Reviewer:

Mary Alice

Reviewed: Jul. 31, 2010

I make a new type of hummus almost every week for my husband. I rarely eat any, but he eats it all. He says this doesn't taste like any one thing, but it isn't very hummus-y. Having been married a long time, I can translate that to mean: "Where's the garlic?". If I were to make this one again, I would definitely add 3-4 cloves of garlic, minced. Thanks for the recipe!

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9 users found this review helpful

Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Apr. 5, 2010

Very Good... A nice change from the usual recipe.

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Reviewer:

Bill Ligertwood

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Jul. 10, 2009

I had to try this just to see how maple syrup would taste. I really modified this recipie though; omitted fennel, tahini and yeast. It still turned out pretty good. The maple adds an interesting tone to it.

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4 users found this review helpful