Reviewed: Feb. 3, 2010

my favourite type of humus is easy to make! yahoo!

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Reviewed: Jan. 27, 2010

This recipe is perfect just the way it is. It leaves a slight garlic taste in your mouth after the matter, but who doesn't like garlic. I doubled the recipe and followed it to a T - I thought it was great....tasted like the stuff you get at Sam's club. But since it was just me and my boyfriend, I ended up adding crushed red pepper since I like everything with a little BANG. Either way, the recipe is delicious without any additions and would be great for a party. By the way, this was my first time making hummus (just got a new food processor) and I will NEVER buy it from the store again...what I made for about 5 bucks worth of ingredients would have cost me over 20 at the store!! Thanks again for the wonderful recipe.

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ChicagoCookie84-Anita

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Arlington Heights, Illinois, USA

Reviewed: Jan. 20, 2010

This recipe is very easy and so good!! It turned out great the first time I made it. Next time I make it, I am going to use a little less fresh lemon juice

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holleya

Reviewed: Jan. 17, 2010

I doubled this, and served to guests who really enjoyed it. We all agreed that it needed less pepper, but tasted great regardless. I used Jarred roasted red peppers that were in garlic oil, so I drained as much oil as I could. The only change I made was cutting the lemon juice in half. Definitely a keeper!

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: San Jose, California, USA

Reviewed: Jan. 9, 2010

It's good but it needs something. I added olive oil like someone suggested and cumin but it's still lacking flavor. I didn't add the basil. I also added salt. I don't think I would add the olive oil next time. The olive oil overpowers the delicate taste of the hummus.

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Love2Cook

Cooking Level: Intermediate

Reviewed: Dec. 28, 2009

I had to modify this a bit and it turned out very well. I felt the lemon flavor was over powering so I added more beans and peppers. I didn't have tahini but didn't miss it so I wont bother to get it for next time I make this. My only suggestion would be to cut down on the lemon and it will be fantastic.

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breezyd15

Cooking Level: Intermediate

Home Town: Marysville, Washington, USA

Reviewed: Dec. 23, 2009

Way too garlicky, and too much lemon and I didn't even put in 1/3 cup. I would cut the garlic by 1/2 and cut down further on lemon juice... not a fan

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Garvey72

Reviewed: Dec. 23, 2009

If I am roasting the peppers in the oven(as opposed to store bought), I add the garlic as well so it gets a sweeter flavor. Also, I use fresh parsley in place of the basil. I add the tahini slowly and taste at intervals as sometimes I feel it overpowers the dip.

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Liz L.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 21, 2009

I LOVED this. First time making hummus ever and man was it a BIG hit!!! My boyfriend bugs me to make it again. Definitely way better to refrigerate over night!

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Janae

Reviewed: Nov. 28, 2009

I know hummus is traditionally made with tahini butter but it honestly tastes just as good if you substitute it with extra virgin olive oil. I use this recipe time and time again! It goes perfect with pita chips, crackers, or as a dip for raw vegetables.

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6 users found this review helpful