Hummus, Hommos, Humus

From: FeingoldMom

On Sep 14, 2008

SO Good! II LOVE food from the Middle East I use to travel to Israel a LOT and that's what this reminds me of - not the american version of Humus! I used White beans -because it's what I had on hand! I LOVE this recipe!

From: Mimi Rockefeller

On Mar 16, 2008

Really good and easy to make. When I made this today I cut back on the tahini and added a bit of cumin based on other reviews. In addition to serving with bread, it's a great alternative to cream based dips and goes well with corn chips (lime flavored are my favorites with this).

From: Never trust a skinny cook

On Apr 10, 2008

Delicious and easy. I've made this 3 times so far and love that I can just throw it all in the blender and have it come out perfectly. My only recommendations are to scale back a bit on the lemon juice — maybe 7 tbsp instead of 10 — and to increase the garlic from 2 cloves to 3-4 cloves if you're planning on eating it right after making it rather than letting it sit in the fridge to let the flavor permeate the mix for the next day.

From: Karen67

On Jan 28, 2007

I made two hummus recipes and served both at a dinner party, and everyone that attended liked this recipe much better, including one person that said she rarely likes hummus. Personally, I found it to have too much tahini & lemon juice for me, but everyone else thought it was wonderfully creamy and smooth. I did use 15 oz canned chickpeas (instead of 10 oz) with 1/2 cup of the liquid, 3 medium garlic cloves rather than 2 large, and 10 tbsp of tahini. I also freshly squeezed 9 of the tbsp of lemon juice, and then topped it off with one tablespoon of store bought 'fresh squeezed lemon juice'.