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Made this because I don't like the chickpeas available at the nearest grocery store and we needed some hummus for lunches throughout the week. This was quick and simple. Next time I'll up the seasonings a bit and add a little dash of salt. I did add a bit of cumin but tried to stay on the safe side as I usually tend to overdo it. Next time I will also add roasted garlic, just for the added flavour. The texture is absolutely gorgeous though!
Popped upstairs and made this this afternoon for DH for when he came home from work. Went with the cumin option, used a can of great northern white beans,drained but not rinsed,and added a small handful of fresh parsley, and a tablespoon or so of lemon juice. I was already blending when I remembered the garlic, so I used garlic powder instead. I used my stick blender and it all came together really well, thick creamy and yummy. Served it with rice crackers. Thanks for the recipe, I'll make this again!
I was excited about this recipe when I read it, and served it for a wedding shower tea. I thought it was fair at best. It had kind of a weird slimy texture, the color was unappealing (I tried to pretty it up with paprika, etc.) I tried adding lemon which helped some, and I used the rosemary option for the herbs. No one really ate it. I think hummus is much better.
Great stuff - I doubled the recipe and doubled the garlic. I used fresh rosemary, no salt and served with homemade corn chips. DH loved it so much he finished off in one night... only problem now I need to come up with a snack for him for tonight :) Thanks for this tasty keeper !
This dip is so easy to prepare w/ingredients that I already have on hand. It tastes wonderful with crackers. Nice texture, very smooth.
I'm sitting here munching away at your dip with Triscuts! I needed a recipe to use up some dried beans with, so I soaked up a mess of them last night and used them in this recipe. Rather than herbs I added a head of roasted garlic and 1 T. of cracked black pepper, salted until it tasted "almost" right, which is perfect with the crackers. Cant wait to use it as a sandwich spread with tomatoes and lettuce tomorrow! Really Yummy Stuff! Thanks for posting!! Di
This was a nice, easy way to whip up a creamy high-protein, high-iron snack. I used a rosemary/thyme combo, and after tasting also added a bit of basil and a splash of lemon juice. It was served here with pita crisps, brown rice crackers, and baby carrots; I think it would make a good condiment on a veggie sandwich or veggie burger, too. Thanks for sharing!
Very good. DH & I have both been snacking on this during South Beach Phase 1, dipping mushrooms, bell peppers & celery. Very creamy and with a subtle flavor. I used the cumin option & sprinkled it with a bit of paprika in the serving bowl. Thanks!!
Used the cumin option. This is very nice alternative to hummus. Takes all of 3 minutes, not counting clean-up. I increased the garlic to a tablespoon.
A very good healthy and simple dip. Used cumin instead of the rosemary/thyme option and I think that gave it a nice flavor. Has a great creamy consistency. Ate with pita bread and rye crackers.