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This was soo easy to make and turned out superb! Thanks so much diana!
Amazing! This turned out much tastier (and much fresher) than store-bought hummus. I practically made this from scratch. I made my own tahini (there's a great recipe here by frank butcher) and cooked my own chickepeas after soaking them for almost one day (used about one cup dry; thank you for the great advice, Anu!). I always thought hummus needs olive oil to bind it together, but this recipe turned out just wonderful. I am soaking some more chickpeas tonight. Anu has a new recipe using hummus on pita, yum, can't wait to try that. Thanks for sharing this great dish!
This recipe was quick and easy. The cumin added that mexican flair. It was fantastic with tortilla chips!
I'm sorry but my friend and I weren't crazy about this one. I didn't care for the flavor of cumin in it...
This was easy and delicious. I couldn't find tahini, so I did the substitution (3 parts creamy peanut butter to 1 part sesame oil) and it came out great :) Had to add a bit more water and added a little olive oil.
Super easy to make. I didn't think this had a ton of flavor, though. I ended up adding more garlic and some salt, along with a little more bean juice. This was a nice hummus, it just didn't knock me over. Nice with bagel chips.
This is the best hummus I have ever had, the flavors are vibrant, and it couldnt be more simple to prepare. I will definitely be making this one again. We like to serve it as a dip for fresh vegetables for parties or just as a snack.
This hummus had a lot more flavor than I was expecting. This was the first time I had ever made hummus, and I had no problems. Very tasty!
Excellent recipe! Very quick and tasty. Love the cumin. Gave it a bit extra lemon juice and it was just terrific. Thank you. (:
I'll be making this again! Hadn't had hummus in a while and this is a good as I remember, better I think! Used my own cooked garbanzos and I made the tahini as well, which does have some oil in it. I found I liked a lot more lemon juice. I also added about an ounce of jarred pimiento and a pinch of of dried cilantro. Using a standard upright blender I found putting the liquid in first and adding the solids a little at a time makes less work for the blender and you can control the creaminess of the texture. I doubled this recipe and filled a pint container to the brim with enough left to scrape off the sides of the blender to satisfy a nibbler. I didn't have pitas but had tortillas which I warmed in the oven directly on the racks for crisp--watch closely, they don't take long to be completely brown.