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I cooked my own garbanzo beans and made my own tahini (toast sesame seeds, careful not to brown them or they are too bitter, blend with olive oil) and thought this was some of the best hummus I've eaten! I only added 1 t of cumin and thought that was enough for my taste. Thanks for the great recipe! Next time I think I'll add roasted red peppers!

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Girl in Uruguay August 19, 2007

Made with my short sous chefs, uummmm I mean grandbabes. They're for hire, but food.com wouldn't let me post their photo. Made for PRMR.

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gailanng November 12, 2010

I am on a hummus kick since ZWT 4 is in Greece! This was really yummy! I think I liked this better than another hummus I made thjought they were both excellent. This one has more cumin which I love. It gave it a nice smoky quality that really woke your taste buds. Thanks for sharing this great recipe momaphet! The hot water addition also did really make it fluffier! So interesting. The texture was superb! *Made for ZWT4*

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Mama's Kitchen (Hope) June 18, 2008

Beautiful! This turned out so smooth, and a little fluffy. It has a great classic hummus flavor, with a nice smokiness to it from the cumin. I think I'll have the leftovers for lunch. Yum!

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EmmyDuckie June 15, 2008

We had this with flatbread with za'tar and lots of Greek salads. Bowl was wiped clean! Very nice texture--I think Eveleyn is right--the warm watere does the trick. Thanks Momaphet!

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Chef Kate June 13, 2008

Very nice. The warm water helps it whip up to a fluffier consistency, I find. I didn't add the cumin to the recipe, but rather sprinkled a tiny amount over top once done as I don't like the taste of cumin, when I'm using it in hummus, to overpower. Good, standard recipe. (scaled down to 4 oz)

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evelyn/athens June 11, 2008
Hummus With a Twist