Reviewed: Oct. 3, 2012

The best Tahini free Hummus I have tasted so far. Used sesame seed oil instead of the olive. Easy and delicious. Thank you for posting this recipe that I will be making again and again.

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Reviewer:

moonima

Reviewed: Oct. 2, 2012

Good and easy recipe. I'm not a cumin fan, so I only added 1 teaspoon. It was still a little too much cumin flavor for me, but that's just my own taste. The recipe is very good! So easy to make and customize, why haven't I made hummus before?

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Reviewer:

MotherForquer

Reviewed: Sep. 6, 2012

I always hate when recipes are rated and then the comments list all the changes that were done so really it's no longer the original recipe...and yet...that's what I'm doing. Oops. Used 1 tsp cumin, 1 Tbs sesame oil instead of olive and my garlic clove was huge and totally overpowering, next time I will def use less garlic. I also added the juice of half a lime (most recipes call for lemon but I don't have any). I would totally make this again and my guess is that original recipe rocks as well!

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Reviewer:

valmarie

Cooking Level: Beginning

Home Town: Bloomingdale, Illinois, USA

Living In: Mcallen, Texas, USA

Reviewed: Aug. 28, 2012

Sooo good! And I love the fact that this recipe doesn't call for tahini...I also halved the amount of cumin, used half tbs. of olive oil half sesame oil and a couple tablespoons of lemon juice.

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Reviewer:

lvmy2girls

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Aug. 19, 2012

This is a great basic recipe that can be modified to your heart's content. I added an oven roasted red peppers and two roasted jalapenos for some kick. Best hummus I have ever made. A definite keeper.

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Reviewer:

Steve S12

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Stuttgart, Baden-Württemberg, Germany

Reviewed: Aug. 18, 2012

Perhaps just not my thing. Ok, but my guests said it would be more flavorful the next day

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Reviewer:

CLKillen

Reviewed: Jul. 16, 2012

My hummus has never ever turned out quite right until this recipe. I substituted sesame oil for the olive oil, garnished it with fresh cilantro, and served it with a black olive tapenade (recipe by TERESITA79).

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Reviewer:

Chemhead1129

Cooking Level: Intermediate

Home Town: Catawissa, Pennsylvania, USA

Living In: Bensalem, Pennsylvania, USA

Reviewed: Jul. 6, 2012

This recipe lacks lemon- I added 2-3 tablespoons. (From a bottle, still extra easy!) It was also missing something without the tehina, so I added 1/2 tablespoon sesame seeds. Overall, good base recipe.

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Reviewer:

hanna

Reviewed: Jul. 3, 2012

I only gave it a 4 star because without the tahini, you miss out on that tang. I only made it without tahini because I didn't have any. I added lemon juice and tripled the recipe for a party. I also added a lot more oil! I used my blendtec so it got really creamy with all the oil and blending. YUMMY

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