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I liked this VERY much, but had a couple of problems with the recipe. First, the amount of oil (even with using only about 3 tablespoons), lemon, garlic and salt was way too much for one can of chick peas. Once I added a second can, it was much improved. Second, resting it only one hour did not really give the flavors a chance to marry. Aftr that short time, the garlic totally predominated. However, after several hours, the flavors absolutely shone. The lemon/garlic/cilantro/mint mix was terrific with th scallions. Interestingly, this also served as the base for a second great dish--mixed with warm pasta, this formed a lovely salad, with the pasta the perfect foil for the lemony garlicy beans.

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Chef Kate October 25, 2007

I just have to say I've never tried hummus before, but now I know what all the fuss is about. Even my picky DH ate this. Well I made him taste it before I told him what was in it :) But he ate it willingly after the fact too. I made it just as stated, except I did not use mint. I used parsley cause that is what I had. I also only used 2 T of olive oil. The recipe doesn't state to, but I put all the ingredients in my food processor and blended till smooth. It was perfect.

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MsSally March 24, 2008

Must say, this was the perfect hummus recipe - it came out perfect - Excellent taste and texture

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andalus November 14, 2007
Chickpea Appetizer (Hummus Habb)