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
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!
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!
This recipe was delicious, basic so you can enhance if you desire. It makes a large batch, I just shared with a friend. I did not use the oil for serving. Thank you so much!
Great recipe. Though I only used about 1/4 cup of some homemade Tahini.
Great starter recipe, cut the olive oil in half with roasted sesame oil, and roasted a whole bulb of garlic and refrigerate over night.
* 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: 560
** Calories from Fat: 455
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