Absolutely delicious! This is the first time I am making hummus and also the first time I am cooking chick peas. I thought I had the peas soft enough but they weren't and so I have a grainy textured hummus. Ichose this recipe as it uses dried beans. This is a very economical dish and definitely a keeper.
Extremely yummy! I won't be able to go back to store-bought hummus anymore. I'd love to lighten up this recipe, but I can't see how ... we'll just use it sparingly, and enjoy it thoroughly when we have it. I used canned garbanzo beans (Trader Joe's) and it was absolutely delicious, so I have to assume it didn't hurt the flavor much to go with canned.
The best hummus I've ever had, and I used canned, rinsed garbanzos and even left out the tahini! It was great, very fresh and good with raw veggies or chips or any kind. A processor is the only way to really get this blended well, and you can easily adjust the liquid as you process it. This is the only recipe I ever use for hummus now. Thanks Mimi!
The balance of tastes was perfect for me, but I didn't use any water at all while processing the chick peas, and I should have. I ended up with very tasty, but too thick a hummus. Solid, basic recipe for hummus. Thanks!
Rita's got the right idea -- I used a 19oz can of beans, rinsed them really well in a collander, and it worked fine. I also added about half a lemon's worth of shaved lemon rind ('lemon zest' if you have a 'zester') to give it some more 'oomph'. Also, I'd like to heavily recommend the use of a good food processor -- my super-heavy-duty blender choked when it came to trying to move the thick paste.
This hummus really is to die for - the best we've tried yet! My husband thought the hummus we made from this recipe was even better than the hummus at our favorite Middle Eastern restaurant!
Very good I used can beans which cut down alot of time. Cut the tahini down to 1/4 cup. Replaced the garlic with roasted garlic. Yummy good!