Reviewed: Dec. 17, 2010

I didn't add the tomato because it seemed like a weird addition and would make the dip spoil a lot faster. I used less garlic than called for and it was still way too garlicy (and I'm a garlic person). I used less oil, and more water to be healthy. I would salt it after it's set for a day. Next time I think I'll add parmesan cheese and more basil. Overall it's really good, especially spread on a wrap with cucumbers and feta.

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3 users found this review helpful

Reviewer:

Elise

Cooking Level: Intermediate

Reviewed: Dec. 11, 2010

Made for a Thanksgiving day appetizer, served with cut up pita bread. Would make again, delicious and easy.

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1 user found this review helpful

Reviewer:

laineyd

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Reviewed: Apr. 30, 2010

delicious! tastes like pesto hummus- i didnt have lime so used lemon instead and it was great. I have tasted only right after making it, and its now sitting in the fridge for a couple of hours as directed. cant wait to taste again later!

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Reviewer:

Reviewed: Mar. 21, 2010

Absolutely fab!! I used less garlic and basil and used sun dried tomatoes instead of fresh, adding 2 tablespoons of water to compensate for the moisture in the fresh tomato

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3 users found this review helpful

Reviewer:

Moose

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Santa Ana, California, USA

Reviewed: Aug. 27, 2009

This recipe is very good. I think it would benefit from more garlic, as the previous reviewer mentioned. I used dry oregano instead of fresh and a regular tomato and it turned out fine. Great on pita bread but would also make a good spread on a sandwich.

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6 users found this review helpful

Reviewer:

bsuever

Reviewed: Aug. 9, 2009

Mmm, this was good after sitting for several hours. I just used it as a spread for crackers. I might try it on a pizza of some kind.

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4 users found this review helpful

Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Aug. 8, 2009

If you like bean dips, you'll like this recipe. I used extra garlic, but I am a garlic freak. I also put in a little extra of the herbs. I dipped crackers in this dip and also used it in a quesadilla.

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Reviewer:

MEDFORD63

Cooking Level: Intermediate

Reviewed: Mar. 15, 2009

Easy and delicious appetizer dip! Good with pita chips and fresh veggies. A nice alternative to hummus. Maybe next time I'll stir in some chopped artichoke.

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6 users found this review helpful

Reviewer:

AMLOVE1010

Cooking Level: Expert

Reviewed: Mar. 3, 2009

I enjoyed this recipe. It was easy to make and the beans could easily be even mushed with a fork. It tasted great on toasted bread or even with baby carrots. I will make this again!

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5 users found this review helpful

Reviewer:

Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

Reviewed: Jan. 3, 2009

We are garlic wimps! The two cloves that I put into the dip, were over-whelming. I had to do something to mellow it out. I baked the dip in the oven for about 45 minutes. It helped some. Then I added some parmesan cheese to it. We ate it all! My husband complained about the garlic burping back on him, but I was fine. Love how easy it was to make, though. Maybe garlic wimps like us, need to just use garlic salt instead?? Thanks.

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11 users found this review helpful