Hummus from Dried Chickpeas

From: Annacia

On Apr 12, 2007

I made 1/2 a quart of this as a test run. In that amount it ask for 1/4 cup of tahini so I decided to skip it because it's something I never keep in the house and didn't want to buy a jar for just that much. I loved the way it turned out! I don't think it was too dry with using the bean water, perhaps not as smooth and less creamy than it would have been with the tahini but the flavor was wonderful with the lemon, garlic and 1/4 a tsp of cumin + 1/4 tsp of ground coriander. A lovely and pretty much sin free treat that was grand on some toasted pita .

From: MathMom.calif

On Jun 26, 2007

I used the tahini and cumin. This was good, but I had to cook my beans a lot more than a 1/2 hour. More like 1 hour. And they weren't THAT tender. I think next time I will cook them even longer. My food processor didn't make it real smooth, possibly because the beans should have been cooked a bit longer. I should have used more of the reserved liquid, and possibly more oil as well. It seemed like a good texture when I packed it away, but now it is not so spreadable, but more stiff. I like it, but it seems to need a bit more flavors. I will make again with adjustments and try to add in more flavors (such as roasted garlic or ...?). I made a half recipe which made a bit less than 4 cups. I froze three cups and kept one in the fridge. Thanks for the recipe.

From: Littlemotherhaywood

On May 30, 2007

I made this without the tahini today and overall, I'm very pleased. It was very easy to throw together and took hardly any time at all. I did add a little extra cumin and it definitely could use something else to give it more jazz, but I really enjoyed it. It turned out very smooth and light in texture and flavor. I made a half batch and it really makes a lot. I'll have a nice supply in the freezer now.