By amanda l b on August 19, 2008
Photo by gailanng
Photo by gailanng
"This is the BEST hummus / humus recipe I've ever made. It tastes just like the hummus that is served at Middle Eastern restaurants and has had all my friends raving. I've tried lots of hummus recipes in my quest for the best and I believe this is the one. It was given to my by a work colleague who said she's always inundated for the recipe after people have tried it. One important note - don't substitute canned for dried chickpeas- it won't work! I did this the first time I made it and it was too salty. It's a little bit of extra effort/preparation - but using dried chickpeas guarantees the right combination of flavours. The amounts below make large serving of the dip - you can easily halve or quarter the amounts and still get a delicious result."
Serving Size: 1 (48 g)
Servings Per Recipe: 6
"Outstanding recipe!!, Had to search for dried garbanzos. Found from Palouse Farms out of WA from Amazon. As a short cut I use the pressure cooker w' 1 cup beans to 3 cups water for 1 hour.<br/>Also ordered tahini from Amazon. to me it tastes like peanut butter, I would have no hesitation in substituting it in the recipe."
"I'm on a hummus diet. I can just see it now. I'm going to lose so much weight"
"I have one word for this recipe - WOW!!!!
This is absolutely the bes hummous I have *ever* made (or tasted for that matter) - and I have been trying (and buying) for years! This is truly the Holy Grail of hummous - I can taste everything: the garlic, the lemon, the tahini, the cumin - it's just superb!
I actually only used canned (organic) chickpeas for this and it wass till wonderful - next time I am definitely going to go the extra mile and buy some really good chickpeas and do it the proper way.
Thank you amanda I b - you made a hummous lover very, very happy!"
"Well, all I had was canned garbanzos so I used 'em and just decreased the salt. NOT a problem! Picked a large Meyer lemon off the tree, had about 1/4c Tahini left over in the fridge & used it all roasted 2 full heads of garlic (drizzled w/olive oil, salt & pepper). Pretty much eyeballed everything else and YEAH - good stuff! Nice & creamy texture - liked the sweet paprika, also tried it with smoked paprika & liked that even better. Thanks for the recipe!"
"Loved IT!!! Thanks for sharing!!!"
"WOW! I had people who didn't like humus, liking humus thanks to this recipe! Awesome recipe. The only thing I changed is that I used roasted garlic (whole bulb) and fresh squeezed lemon juice. When I serve it, I sprinkle some EVOO, paprika AND Cholula Hot Sauce on it! I have been making fresh froms scratch pita bread and Naan (as well as baking some chips out of them). BIG hit!"
"This has to be the best hummus I have ever tasted! This is defiately going into my keeper file! I will be making this again and again! Thanks for sharing!"
"I finally found the best Hummus recipe ever!! Like the chef said though, DO NOT use canned beans! For that extra garlic kick, I added the whole bulb instead of the called for 4. I also love the fact that I can make so much of this for under $2 (provided you already have the tahini)."
"I was looking for a recipe for hummus that started from dried chick peas. This was great. I made a double batch to use up the whole bag of dried peas. I made it twice as directed. For the third time, I substituted a roasted whole garlic bulb and added a jar of roasted red and yellow peppers. Best ever!"