The texture of any hummus recipe that does not call for removing the skins from the chickpeas before placing them in the food processor omits a crucial step. The skins make the texture too starchy. They need to be removed before blending. A little known fact is that you have to remove the skins from the chickpeas or it is too starchy, and doesn't have the smooth, creamy texture the commercial brands do. Just place the chickpea between your thumb and forefinger and squeeze it lightly and the skin with release from the chickpea. It may seem like a lot of work, but it really isn't, and it's worth it! I've done it since I learned that was a crucially omitted step from most recipes, and it's worked every time--even when I've doubled the recipe!
It just did not taste that good to me. Perhaps because I doubled the recipe. I am trying to fix it by adding cumin and more lemon juice but I think it's the consistency. I think I would try a different hummus recipe next time.
This was wonderful! I am a huge hummus fan and this was easy and fresh. Added the juice of a whole lemon and gave it a fresh flavor.
I loved this humus. A great base for wrap filled with grilled veggies
I agree with another reviewer that this recipe needs additional garlic and lemon juice. I added another 3-4 cloves and another tablespoon of juice. Very good, will make it again.
This is a very good basic recipe and lends itself to many interpretations. I added another clove of garlic, some yogurt, cumin, paprika & cayenne to increase the flavor and spiciness.
I made the roasted garlic and white bean version and it was really good. But a bit stiff - I like a very creamy hummus and was a tad too thick. Over time, I've been stirring in more olive oil to try to loosen it. But the flavors were really tasty. I did a taste test of the traditional hummus before blending in the white beans and garlic and found the lemon to be a bit overpowering. However, once I added in the roasted garlic (and I used two full heads, as suggested) the lemon blended in nicely.
The basic recipe works well. I strongly suggest cooking your own chick peas using onion, good quality oregano, garlic and chicken stock. Then the absolute best tahini is the Tohum organic brand which can be found on Amazon.
I really like this hummus recipe, and usually make it 2-3 times a month to eat on flat bread or pitas for breakfast or a snack. The only change I've made is to add a teaspoon of cumin.
I really liked this hummus. The only thing that felt missing was a touch of olive oil. I'm used to restaurant presentation where the hummus is served with a topping of olive oil so I was looking for that flavor. My solution: when I make myself a serving sized bowl from this recipe I just add a touch of salt and a dash of olive oil to make the flavors pop.
Hummus isn't just for dipping - it goes great with spiced chicken: http://imunchie.com/liorhartenstein/munchies/hummus-chicken
This is awesome, I love hummus! Thought you all might enjoy really neat page done by this girl on facebook it's called: Sensational Eats. Look here up on facebook she has great cooking tips and fantasic recipes.
It's ok like everyone keeps saying its a good base or start. I add cilantro and a little more garlic and some cumin
There are much better recipes for traditional hummus out there. I love hummus but this one just didn't do it for me.
I think it's a decent start at a recipe, but I found I had to add more garlic, lemon juice, pepper, olive oil, and some paprika and ginger to get it to where I was satisfied. Still makes a decent base.
I think this hummus is delicious! It's funny because it doesn't get as rave reviews as the creamy hummus recipe from CL ('02), but it's almost exactly the same recipe (this one just doesn't have cumin). So maybe I'll try the other to compare but I think this one is fantastic. Tried the feta-baked version as well, which was good, but I prefer the simple original.
My fiancee likes to snack on hummus daily, so I often switch it up, so it's not always the same. I made the traditonal hummus and added about 1 c canned artichokes and 1/2 c Kalamata olives. I gave thhis recipe 5 stars because it taste as good as any other recipe I've tried. We eat it w/ Tostitos whole wheat chips (they're the BEST, very crispy).
The texture and flavor were very disappointing. I tried hard to like it, but just couldn't do it. I much prefer the pumpkin and red pepper hummus recipes from Cooking Light Magazine.