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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!
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.
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*
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!
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!
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)