Recipe by basilshadid
"This is my mother's recipe for creamy hummus. She cooked every day the food she learned how to cook when she was growing up. She gave us a history lesson of our culture and our family every night at the dinner table."
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2 (15 ounce) cans
garbanzo beans, drained
salt to taste
Thank you Basil! Finally, a hummus recipe that tastes as good as my Middle-Eastern friends serve! And, it's so easy to make!
yikes, really lemony and "tahiniy"
Hi Basil, thank you very much for this wonderful recipe that reminded me to the taste of "Pita im Hummus" which I enjoyed so much during my Israel vaccation 25 years ago. Done quick and easy it will be on my favorite list! Best regards from Germany, Sabine
Make this just like it directs! I thought it would be too lemony, based on reviews, but if anything, i could have added a touch more lemon! In all, a fine basic recipe. I sprinkled some paprika over the top, in addition to the final 1/4 cup of olive oil. Serve with flatbread--enjoy!
Reminds me of the wonderful Mediterranean food from home in New England.
So good! I used Sesame Oil at about 1/2 mix with Olive Oil, since, that's all I had left (under-estimated my olive oil :-D )and I also added pepper to taste and topped it with fresh parsley from the garden. MAJICAL.
This is fantastic! I've made this recipe twice now in the past couple of weeks. My only alterations were that I used about half the amount of lemon juice called for, an extra garlic clove, and added a little cumin. I thought it was really good, plus I got rave reviews from husband and dinner guests!
I added a jar of roasted red bell peppers (drained) and it was delicious. Great as a sandwich spread too.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 455
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