13 Reviews

A+! I used jarred tahini (lazy me), regular parsley and omitted the sumak (preference) and upped the fresh lemon juice a bit...we have a tree now! Also used about 5 cloves of roasted garlic which, of course, is milder than fresh. Oh, and I pooled the olive oil with a dash of paprika in the center. The only additional thing I might do next time is up the cumin because we LOVE it. Thank you, Cookgirl!

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Sandi (From CA) March 06, 2006

Thanks for posting this great, tasty and creamy houmous recipe. The only thing I changed was to leave out the parsley as I am not a fan of it. I also used store bought organic tahini, as I still had a jar in the fridge.

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-Sylvie- October 23, 2005

A wonderful hummus, Cookgirl. I agree totally with your description of what hummus should be like and this recipe (for me) achieves just the right balance in flavour and in texture. Well actually, to achieve a slightly coarser overall texture, I reserved about 1/4 cup of the chickpeas, and mashed these manually, then mixed them thoroughly with the mixture that had been processed. A delicious blend of flavours. The cumin and the sumak are great additions. Thank you for sharing this recipe, I’ll be making it again. This is now my favourite hummus recipe!

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bluemoon downunder October 22, 2005

Delicious--especially with tahini made with your recipe. Garnished with cherry tomatoes and lots of parsely.

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Chef Kate October 18, 2005

I just made this, but didn't have tahini, so I used about a teaspoon or so of ranch dressing to add smoothness. So yummy! It was my first time making hummus and I'll definitely use this recipe again!

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HappyCookingMommy October 16, 2013

Excellent recipe. I loved it. Thank you for sharing.

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Lilla November 02, 2011

Pretty presentation & good flavour. I reiterate DO NOT USE WATER. It makes the consistency weird. Making again with the canned chickpea liquid worked just fine for a smoother consistency although my blender didn't get every single chickpea. I prefer to use Homemade Tahini! for best flavour, the extra freshly squeezed lemon juice, canola oil for the bland oil, unrefined extra virgin olive oil, sea salt, and the rest of the ingredients. We have enjoyed this as a light breakfast with rice crackers, ruffles potato chips DD (toddler)'s preference & a variety of cut up vegetables. I may make this again.

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UmmBinat July 01, 2011

we're happy with this hummous :) Made it a few times now & it always vanishes. Didn't know what "bland oil" to use so just used more olive oil & didn't bother about roasting the cumin coz we're lazy :) UPDATE: Since 2007 this has become THE hummous recipe. I can almost make it with my eyes closed! People are always impressed when we bring it along to gatherings. I now use canola oil for the bland oil.

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Rhiannon and Matt June 10, 2010

I halved the recipe and enjoyed the sumac with it! I put a little more garlic too. Thanks for a great lunch, served with carrots and crackers.

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Sharon123 March 23, 2010
Happy Hummus