Loved it! Only 4 stars b/c I didn't follow the recipe exactly. But that's what the reviews are for, right? Per others' advice, I rinsed and peeled the garbanzo beans. (A little time-consuming, but easy and kinda fun - they squish right out of their skins!) Used 2 big cloves of garlic, only about 1 1/2 tsp of cumin, only a little sprinkling of salt, 1 T olive oil, 1 T lemon juice, a little paprika, and some sesame seeds that were on sale. I wanted a hummus recipe without tahini b/c my regular grocery doesn't have it and I'm too lazy to go to the fancy store. But they carry sesame seeds and sesame oil! Considered subbing sesame oil for the olive oil, but the seeds were cheaper and I'm not sure what else I would use sesame oil for. Added about half of the bean juice back in (gradually, of course!) and processed the heck out of it to make it super smooth and creamy (peeling the beans helps the texture, too.) Sprinkled a little more paprika on top to make it pretty and let it sit in the fridge overnight before taking it to work for potluck, where it was a HUGE hit. I just finished eating the scant leftovers and wish I had more, so I will definitely be making this again.

Reviewed On: Jan. 28, 2012

Set out today to find a recipe to use up a couple of brown bananas. And this one didn't require me to go to the grocery store! Very yummy recipe - tastes a lot like Mom's. Only a few changes. Used unsalted butter instead of margarine. Didn't have baking powder but subbed with 1/4 tsp baking soda + 1/2 tsp cream of tartar. Added 1 tsp vanilla extract. Omitted the walnuts because I didn't have any. Could have used pecans but was honestly too lazy. Now I'm glad I didn't, bc my sister won't eat nuts and now she can have some when I take it to brunch tomorrow. Baked at 350 for 50 min, but it failed the toothpick test, so per others' reviews I turned OFF the oven and put it back in for another 15 min. An extra 10 min may have sufficed - bottom turned out a little tougher than I'd have liked. Next time might try 45 min + 15 min with oven off. Fiance says he would like a crispier crust with a moister center (picky, picky!) I thought it was delicious, and it's a great go-to recipe for the next time I find myself with 2 or 3 brown bananas.

Reviewed On: Mar. 19, 2011

These are delicious! Like a wonderful cross between turtles and 100 Grand (two of my favs!) The only change I made to the recipe itself was to use 2 cups milk chocolate chips and 1 cup semi-sweet, because that's what I had. As far as following directions - I've burned stuff on my electric stove before, so I melted everything in a makeshift double-boiler. (Honestly, where would I be in life without my Pyrex bowls?!) Caramels took a little longer to melt this way I think, but it was WORTH IT. (Besides, I had already spent 2 hours shelling my own pecans - I was already invested! At that point, what's an extra few minutes?) Word of advice - be generous when greasing the waxed paper, if that's what you're using! One sheet turned out fine, one sheet stuck to the caramels (it's just a little extra fiber, right?) Next time I might try the silicon baking sheets I always forget I have... Did NOT get 32 tasty treats - I used my mixing spoon instead of a teaspoon to drop the caramels and they ended up HUGE! But they're so yummy that no one cared! Next time I will try to make them smaller, though - they looked a little overwhelming this time. Took them to the Academy Awards party and my friends raved about them! Thanks for a keeper!

Reviewed On: Feb. 28, 2011