Made to go along with Paprika Pita Chips. Absolutely the best, but promotes dragon breath...and there's no charge for that.
I made this yesterday and didn't want to review it because it didn't taste all that good...but then again it was a little warm from all the boiling, etc. Anyways, today it tastes amazing. Probably because it sat in the fridge and the flavours came together overnight. I followed Bint e Naeem's recommendation and added extra tahini, lemon juice and salt, but also added some hungarian paprika. This is my new favourite hummus recipe...and I'll be making it again and again.
Yummmmmm! So easy and so good!!! I love using the fresh ingredients and these went perfectly with GailAnn's Savory Pita Chips. I only cut down on the oil and it was great. We all loved this and I will make it again. Promise! Thanks Ameera! :D
THAT's IT!!! Made another hummus recipe on here and it was too much cumin and tahini for my taste...and something was off. I tried this one with some tweeks... and it was the holy grail of hummus. I did add 1/8 tsp cumin, 1 extra garlic clove, 1/4 tsp paprika, only a 1/4 tsp salt, almost a half tsp of cayanne (I like it spicy), and a bit less olive oil (part of which was an lime infused olive oil). I did end up using the reserved cooking liquid as well. I saw someone else say they put the mixture through a sieve to get a smoother result...so I may try that next time for a velvety texture...but honestly, it was amazing just as is. I think the balance of tahini to chickpeas and the yogurt that is key here. Not sure what the boiling of the cece does...but I don't want to mess with perfection. YUM..thanks!
Yummy! I loved this the 1st time around, however I did add a little extra salt. I am trying to go low on fat, so the 2nd time I made it I omitted the oil and cut the tahini in half. I added a couple of slices of canned jalapeno and some horseradish (for kick.) Yummmy! This is about my 6th time to make this in a month.
This was no doubt outstanding. The yogurt is what gives it the flavor & color. I have been making hummos since I don't know when & I thought that was perfect. Thanks Ameera for finally making it complete for me. I did add extra 1 tablespoon tahini, 1 tablespoon lemon juice and a 1/4 teaspoon more salt to the recipe since it would have been a bit bland for my taste.
This is the best hummus I've ever made!!! I followed the recipe exactly and then added just a little cayenne pepper. Delicious!
Great Hummous for serious garlic lovers! I made a double batch and did peel the chickpeas. It was a bit of a nuisance but viewing the 2 cups of shells in the bottom of my sink made me realize how much smoother hummous would be without them. It was worth the effort. I made it the night before I needed it and the flavours melded beautifully. Thanks for sharing this one! I'll be making it many times.
The smoothest, creamiest hummus I have ever made! I did skin the chickpeas. I loved how the yogurt gave the hummus a creamier texture and it did make it lighter in texture as well as colour. I hardly had to add any cooking liquid. I used unrefined extra virgin olive oil, sea salt, freshly ground black pepper, plus the rest of the ingredients as stated. I added all but the tomatoes on top sadly as I didn't have any fresh ones on hand. I may make this again.
this was excelent