Reviewed: Jun. 7, 2013

It really was very salty, possibly because of using the reserved chick pea liquid. If I make it again, I will use water.

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Reviewer:

Beth

Reviewed: Jun. 6, 2013

Way too salty...I have to say that I had to tweak this recipe based on the saltiness. I will have to try this again with the suggestions of other reviewers.

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Reviewer:

kgol

Reviewed: May 22, 2013

Good flavor and very easy to make.

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Reviewer:

tylersmommy

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Reviewed: May 22, 2013

This is wonderful. So garlicky and so "just one more bite".

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Reviewer:

freedle

Reviewed: May 20, 2013

Great recipe! I only had 2 oz of Sesame seeds in the house and no time to hunt down tahini here on the Irish Rivera. I know from experience our grocery stores don't even know what it is. I made a mini batch of Tahini using http://www.cinnamonspiceandeverythingnice.com/how-to-make-tahini-paste/ which was very easy. So for this hummus recipe I only had about 1 Tablespoon of tahini. Because I used fresh tahini it had a very dominant Sesame flavor and didn't need more. I did double the garlic, and if I had time would have used some lemon zest for even more lemon flavor. To avoid gas I rinsed the beans and added very little water, it didn't need it. I didn't do cumin because some people just don't like it but I will add it next time when I make it for myself. I cut way back on the salt and it was fine for my taste. Our guest ate nearly all of it including picky kids. Thank you for sharing!

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Reviewer:

thinktest

Reviewed: May 15, 2013

I love this recipe! I did increase garlic to 2 cloves, reduced lemon to 3 tbsp, and added 1/2 tsp of cumin instead of pepper. I add the olive oil into the hummus instead of drizzling. I always drain and rinse the beans first and process until it is creamy and smooth. It turns out perfect every time!

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Reviewer:

mcpark

Reviewed: May 14, 2013

No more posting on hummus...didn't even know what hummus was until I got an email from "diabetics r us" about how healthy it is...vs. a McBurger...good alternative to mashed Pinto beans (a.k.a., burritos) or pasta/tomatoes (a.k.a spaghetti)....hard for vegans to get variety....check out the degree of Antioxidants in beans...cool....

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Reviewer:

mikejbradley

Reviewed: May 8, 2013

It's good as it, but I use it as a base and go from there. My favorite proportions are: 2 cloves garlic, 1 can (15 oz.) beans, 4 TB lemon, 3 TB tahini, salt as needed. Also, I use cumin instead of pepper. For a fun twist, I sometimes add roasted red pepper (from a jar). One thing I think is important is to drain and rinse your beans, and use regular water instead of the can juice. It makes the beans taste fresher, and I don't use much water anyway. My kids love this!

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Reviewer:

Stacy1457

Reviewed: Apr. 26, 2013

I make this hummus quite often. I often add roasted red peppers also. My biggest suggestion is to place the garbanzo beans in a shallow bowl of water and take the skins off the beans. Just rub them with your fingers and they slip off quite easily. It's a little time consuming but makes for a MUCH creamier hummus.

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Reviewer:

BJM5596

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

Reviewed: Apr. 21, 2013

This was really easy to make. I did not have tahini so I baked 1 cup of sesame seeds for 5 minutes then let them cool for about 20 minutes. I blended in food processor with olive oil. I stored in 1 cup mason jar which still has 3/4 of tahini after I made this recipe. I added 2 cloves of garlic instead of one since I love garlic. I tried adding the cumin instead of pepper and 3 tablespoons of tahini instead of 2.

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