By Cookgirl on June 20, 2005
Photo by Cookgirl
Photo by Cookgirl
"I like creamy hummus, no chalky hummus for this girl! This is a slightly modified recipe from my favorite vegetarian book 1,000 Vegetarian Recipes. For enhanced flavor, use homemade tahini (see Tahini Made Easy). The hummus must be prepared several hours in advance for best flavor. Do not substitute dried parsley for fresh."
Serving Size: 1 (60 g)
Servings Per Recipe: 6
"A+! I used jarred tahini (lazy me), regular parsley and omitted the sumak (preference) and upped the fresh lemon juice a bit...we have a tree now! Also used about 5 cloves of roasted garlic which, of course, is milder than fresh. Oh, and I pooled the olive oil with a dash of paprika in the center. The only additional thing I might do next time is up the cumin because we LOVE it. Thank you, Cookgirl!"
"Thanks for posting this great, tasty and creamy houmous recipe. The only thing I changed was to leave out the parsley as I am not a fan of it. I also used store bought organic tahini, as I still had a jar in the fridge. "
"A wonderful hummus, Cookgirl. I agree totally with your description of what hummus should be like and this recipe (for me) achieves just the right balance in flavour and in texture. Well actually, to achieve a slightly coarser overall texture, I reserved about 1/4 cup of the chickpeas, and mashed these manually, then mixed them thoroughly with the mixture that had been processed. A delicious blend of flavours. The cumin and the sumak are great additions. Thank you for sharing this recipe, I’ll be making it again. This is now my favourite hummus recipe!"
"Delicious--especially with tahini made with your recipe. Garnished with cherry tomatoes and lots of parsely."
"I just made this, but didn't have tahini, so I used about a teaspoon or so of ranch dressing to add smoothness. So yummy! It was my first time making hummus and I'll definitely use this recipe again!"
"Excellent recipe. I loved it. Thank you for sharing."
"Pretty presentation & good flavour. I reiterate DO NOT USE WATER. It makes the consistency weird. Making again with the canned chickpea liquid worked just fine for a smoother consistency although my blender didn't get every single chickpea. I prefer to use recipe #73859 for best flavour, the extra freshly squeezed lemon juice, canola oil for the bland oil, unrefined extra virgin olive oil, sea salt, and the rest of the ingredients. We have enjoyed this as a light breakfast with rice crackers, ruffles potato chips DD (toddler)'s preference & a variety of cut up vegetables. I may make this again."
"we're happy with this hummous :) Made it a few times now & it always vanishes. Didn't know what "bland oil" to use so just used more olive oil & didn't bother about roasting the cumin coz we're lazy :) UPDATE: Since 2007 this has become THE hummous recipe. I can almost make it with my eyes closed! People are always impressed when we bring it along to gatherings. I now use canola oil for the bland oil."
"I halved the recipe and enjoyed the sumac with it! I put a little more garlic too. Thanks for a great lunch, served with carrots and crackers."
"Excellent recipe. Tasted just like my favorite hummous from a restaurant in Pittsburgh called Suzies. I no longer live there so it was a great treat. "
"Really good. I omited Sumak because I didnt know what it was, but this is a reall keeper!"
"This is great hummous, Cookgirl! I followed your directions, though I used bought tahini (stone-ground, no additives). Very easy to make in the processor and so much better than store-bought stuff. Served with Chef Kate's Tabbouleh #135053 and Mititei #137695, all wrapped up in lavash bread...a delicious meal."