Like everyone else, I increased the spices. In fact, I pretty much doubled everything but the garbanzos. The flavors are bold and impressive and very reminiscent of Indian lentils.
I made this the first time a few years ago, and took it to a staff Christmas party, where everyone raved about it! I made it as written. I just made a half recipe a few minutes ago, and it is every bit as good! I'm going to use it as the base of a Greek layered dip, with cucumber, tomato, reduced fat feta, and a few sliced kalamata olives! Crazy good!
This recipe was crazy easy and turned out really good - the only reason I'm giving it four stars is that I altered the recipe a bit, going a little crazy with the garlic, lemon, and spices, and I'm glad I did. It might have been a little bland otherwise (though I have been known to like super intense flavor/garlickiness).
This recipe really called my attention because of the different spices. However, after reading so many different reviews I decided to make half of the recipe, increasing (a lot!) garlic, spices and lemon. Well... for me it was still blend, and I had to add more salt and lemon till I could reach an interesting flavor. Final result was good, but the traditional hummus for me is still unbeatable.
Turned out a bit flat. Added 1/2 tsp. of dark (Asian) sesame oil to first batch to replicate missing tahini. Second batch added 1/2 tsp. cayenne pepper. Better
This was easy to make, and I did take the suggestion of adding more of the spices and lemon juice. I think next time I would add more garlic and even more spices. I found it a bit bland, however maybe it gets better as it sits.
I loved the recipe. I would just increase the spices and lemon juice like other reviewers said. I will make this again for sure.