By AmyZoe on July 03, 2009
"This is a smooth and silky hummus from those people on PBS who know how to test and create great recipes. They recommend Joyva or Krinos tahini and Pastene chickpeas (I used what I had on hand). Hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick. Serving size is estimated."
Serving Size: 1 (62 g)
Servings Per Recipe: 8
"Delicious hummus! I think you can only get that shiny hummus you see in Middle Eastern restaurants by drizzling it with olive oil right before it's served. This hummus had everything you could want from a recipe. No weird add-ins like sour cream or yogurt, just olive oil, lemon, and tahini. I used 4 cloves of garlic instead of just one (just my preference), and left everything else the same as is written in this recipe. It was perfect! Thank you, AmyZoe"
"Pretty good hummus, I was not sure what to do with the lemon water mixture so I just put it in with the tahini mixture and it looked fine. Nice and smooth and creamy. I added extra cumin and garlic though, just because that is my preference."