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This was great! It tastes really wonderful. The only things I did differently was I added just a touch of cumin to give it a bit of a smokey background. I aslo added a bit of the juice from the canned chickpeas in addition to using olive oil. I always do this with my hummus as it doesn't tend to seperate as much once stored in the fridge. I probably added a bit less than 1/4 cup. Thanks for the recipe!!

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zannah17 September 18, 2006

If you like the RED PEPPER HUMMUS that is sold in the grocery store/specialty item, then you'll like this recipe! I think I used too much fresh rosemary and would adjust it to a mere 3 inch section of leaves instead of 4 whole sprigs. This recipe makes a lot of dip, so it's a good value.

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JawjaCook February 20, 2006
Chickpea Rosemary Dip