*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a very good base hummus recipe. It has a good texture and some flavor. Because I like lots of flavor, I would probably add additional garlic and maybe some cayenne, but that is just personal preference. You can't go wrong with this recipe and then you can tweak it with additional seasoning from there.
Whoa! Garlic overload! Obviously garlic cloves vary greatly in size and mine must have been particularly large. I used just one good-sized clove and now as I write this it's all I'm tasting. Thank goodness I made this well in advance of serving so that I had the opportunity to adjust - by making another full recipe omitting the garlic altogether and adding it to the original batch. (Now we're going to have "hummus overload!") Perhaps it might be better to just start out with "a teensy bit of garlic" instead of the rather vague "3 cloves garlic." Other than that this is a good basic hummus tho' for my taste it could use a touch of salt.
Good basic recipe I think water takes away from the flavor so the second time I made it I used the juice from the garbanzo beans. That helps with the flavor issue. I also added a touch of salt and used two cloves of garlic instead of 3 as the flavor intensifies as the hummus sits, and I love garlic.
Regarding the differing opinions from reviewers about the amount of garlic to use, I would like to point out (from experience) that assessing how much seasoning to add (whether to this recipe, or to recipes generally) should always take into account how much of that food will likely be eaten by any single person. If this hummus is to be served as an appetizer or party dip, especially as just one among several options (and it's most likely that people will have just a few bites of it), then it can be highly seasoned. But if it's to be eaten in larger amounts, or even as a meal, then the garlic (or, for that matter, other strong seasonings in other recipes) should probably be toned down. By the way, with this recipe, you might begin by mincing the garlic and letting it pre-soak in a dish with the lemon juice for a bit before proceeding with the recipe. The acid in the lemon juice should help tame some of the raw garlic's emphatic assertiveness.
This hummus is delicious. I wouldn't change a thing, although I made a triple recipe and made two alternatives with part of it: one with steamed yellow squash with cinnamon and cloves and one with chopped basil added. I baked up some pita chips and have been having the best lunches, sampling my 3 dishes alternatively.