The Best Hummus

From: Chef Latte

On Aug 22, 2007

Excellent recipe! I'm lebanese so the thought of adding sour cream to hummus was weird but it didn't over-power or anything. I like my hummus with a bit of 'Zang' so i added an extra tablespoon of lemon juice and a little extra cumin. End result? NO LEFTOVERS! My husband who doesn't normally like hummus dip actually liked this. His comment and i quote "Mmmmmm Mmmmmmm!!"

From: Kitchen Witch Steph

On Nov 3, 2006

This was nice and creamy. I added another clove of garlic and stirred in the squeeze of one lemon wedge before serving for extra tang. Good flavors... though I might cut the amount of salt in half next time as it was a bit too salty. This may have had some to do with the fact that we served it with salted tortilla chips but I don't think entirely so. A keeper, nevertheless!

From: shimmerchk

On Aug 23, 2004

This was fabulous! I did add an extra clove of garlic and some fresh cracked pepper along with some hot sauce for a little spice. After blending this in my food processor I pushed the mixture through a sieve with a flat spoon and it made for a silky texture that I get from my local mediterranean restaurant, only better. I also make a well in the middle and drizzle with a good olive oil, diced tomato and finely minced parsley. It makes a great snack with celery sticks and best of all its SBD friendly! Thanks for a great recipe!

From: Clean Plate Club

On Mar 29, 2007

This was so much better than any other hummous recipe I've ever tried. Came out creamy and light... not grainy. The only changes I made was substituting low-fat yogurt for the sour cream and cutting down just a smidge on the cumin. I took 1/2 of the hummous and blended in some leftover roasted veggies (eggplant, peppers and onions). Thanks Chris.