Hummus, Hommos, Humus

From: Chaim L

On Apr 29, 2009

From: bettysue82

On Mar 19, 2009

I just got done making this and yum yum. I only had about 6 tbsp of the sesame seeds to puree and used a little more than half a can of chickpeas. I also added red pepper. So good. I don't think I'm going to tell my husband I made some and keep it all for myself!!!!!

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'.

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.