33 Reviews

Made to go along with Paprika Pita Chips. Absolutely the best, but promotes dragon breath...and there's no charge for that.

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gailanng July 29, 2010

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.

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simsimma4 May 19, 2010

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

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Nif February 06, 2011

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!

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surfin' chef January 03, 2010

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.

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fabricinnovations December 24, 2009

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.

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Bint e Naeem January 05, 2008

This is the best hummus I've ever made!!! I followed the recipe exactly and then added just a little cayenne pepper. Delicious!

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Chef Mom 5 March 30, 2013

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.

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K9 Owned August 16, 2012

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.

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UmmBinat March 20, 2011

this was excelent

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childofgod1941 November 10, 2010
Creamy, Yummy, Hummus, Hummos, Hummous - However U Spell It!