39 Reviews of Hummus Amongus

From: georgie

On Jul 3, 2002

a simple, straightforward recipe for yummy hummus! when i served it, i sprinkled paprika and toasted pine nuts on top. you can also drizzle a good extra-virgin olive oil over it. UPDATE: this recipe is so yummy — and super easy. i've always added oil or water to thin out the hummus, never the chick pea water ("reserve water" & this is by all means my now preferred method. thanks!

From: Lilian15

On Apr 13, 2002

I like hummus so was pleased to find this recipe. If anything it is much nicer than the commercially made hummus. I found it very easy to make. I didn't put it in the processor, just mashed it up and added the other ingredients. It made a coarser texture but I wasn't using it as a spread or dip, I used it with salad as a main dish.

From: Candace X

On Jan 26, 2005

A good foundation recipe with the following changes. I use dried, rather than canned, garbanzos. The canned variety tastes chalky, with an odd flavor, to me. (Just soak dried beans overnight, then simmer 3 hours before using.) Add 4-6 Tbs water for consistency. Also double everything but the beans and tahini, to kick the flavor up, since it's a bit bland as presented. I make this recipe every few weeks and always have some around. Good in school lunches with some sesame crackers.

From: Anu

On Apr 7, 2002

This was the first time I've tasted hummus, let alone make it, and I was very thrilled with the results. I used garlic paste instead of a clove, so I'm not sure if I used the right amount. The lemon juice is also very dominant. This makes a really nice spread for my sandwiches.

From: Rigney #2

On Jan 15, 2005

This is the best and easiest for any occasion! I usually ad more garlic and lemon juice. If you don't have tahini, you can use a little sesame oil. Variations that always get rave reviews are>top with toasted pine nuts, add pesto or chipotle. Also, jalepenos, green chiles, sundried tomatoes, etc. are fun. My friends always ask that I make it!

From: Ang11002

On May 29, 2005

Well, first off, I am a BIG hummus lover. I made this today and was so so happy with it. But my blender only made it halfway through so I ended up with "half" hummus, half chickpeas. I am going to get my mom's food processor and make this again though. Also, I really liked the cumin flavor in this, very subtle but good!

From: Chef #602763

On Jan 9, 2009

This is perfect hummus and can be flavored in so may different ways. I replace the canned chickpeas with 3/4 cup dried and cooked chickpeas. Soak them overnight and simply simmer for 1 hour. The result tastes alittle nuttier and the texture is "fluffy" if prepared in a food processer with some of the cooking liquid.

From: o0o0o

On Jul 20, 2004

This is one of the simplest recipes I've seen for hummus, but it is the best tasting one I've had. I especially love that the recipe doesn't require any oil! Yummy, yummy, yummy!

From: ChipotleChick

On Mar 9, 2007

I LOVE HUMMUS! I was so happy to see a recipe for it that was lower in fat! I made as directed, except I doubled the chickpeas, lemon juice, cumin and garlic, and halved the tahini paste. I roasted some asparagus, green beans and carrots to go along with it. A delicious and healthy snack! I could live off this stuff! Thanks for the great recipe!

From: Millski

On Jul 1, 2004

I made this tonight and it was absolutely fantastic. I love hummus that I've had at restaurants, but don't like the store bought ones at all. This tasted just as good if not better than some of the best I've had in restaurants. I also made homemade tahini to go inside it because I couldn't find any tahini paste. We were all so very happy with how delicious it was, we ate it all in one sitting after work today and there was only 3 of us! I'll be making this again and again! Thanks