Reviewed: Feb. 18, 2012

Really really good. Made as the recipe called for (except just used one large zucchini and one whole can of garbanzo beans), wouldn't change a thing.

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2 users found this review helpful

Reviewer:

Closet Chef

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Reviewed: Oct. 2, 2011

Yum - great with pinto beans also great with white beans! When I made it with pinto beans it looked more like authentic hummus... This recipe is in my hummus/bean dip rotation. We eat hummus a lot - like adult peanut butter. Thank you for posting, Chef!

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3 users found this review helpful

Reviewer:

Mrs Smith

Reviewed: Aug. 22, 2011

Delicious with a perfectly light texture. It's like hummus meets baba ghanouj!

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3 users found this review helpful

Reviewer:

Tara Osborn

Reviewed: Aug. 16, 2011

I only put a 1/4 tsp. of cumin in and put lots of extra paprika. Delicious!

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3 users found this review helpful

Reviewer:

KatieScarlett

Reviewed: Jul. 16, 2011

Didn't have tahini so I substituted sesame seeds, as suggested. Excellent! Definitely making again.

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6 users found this review helpful

Reviewer:

baker1968

Reviewed: Nov. 14, 2010

Too much cumin for the amount of beans and zucchini! I think that if the cumin were cut in 1/2 and added with possibly another herb, this might really be good. I had high hopes for this, and will try to adjust it to my liking. I like the idea of zucchini in a hummus mixture!

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8 users found this review helpful

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Sep. 22, 2010

Wonderfully tasty! I used 3 garlic cloves and 3 T. tahini, as others suggested, and drizzled in some more olive oil at the end, and also substituted chick peas for the pintos.

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13 users found this review helpful

Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Sep. 4, 2010

After reading others' comments I tweaked by adding an extra garlic clove. Even then I wanted more & added an extra raw pressed clove to the food processor. Also HEAPED the spoonfulls of tahini & cumin. Yummy & easy.

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5 users found this review helpful

Reviewer:

KDKOOK

Cooking Level: Expert

Living In: Dryden, New York, USA

Reviewed: Jul. 24, 2010

I love this recipe. I'll make it again and again. I used chickpeas instead of pinto beans. We have an abundance of yellow squash from the garden this year and I think I'll try it with that.

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5 users found this review helpful

Reviewer:

Kathy

Cooking Level: Intermediate

Home Town: Haddonfield, New Jersey, USA

Living In: Huntingdon Valley, Pennsylvania, USA

Reviewed: Jul. 19, 2010

This makes a really nice light fluffy hummus! Also a great way to use up left-over grilled zucchini! I used chic peas instead of pinto beans and added 5 tbsp of the chic pea liquid to make it really creamy.

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9 users found this review helpful