Real Hummus

RECIPE UPDATE I'm the author of this recipe and I wanted to make a few updates. I now use cumin instead of the black pepper. You want 2 cloves of garlic overall. To adjust the texture between creamy and more solid (which is very good also) vary the amount of liquid you drain from the can. The more liquid the creamier, but lately I've been draining all of the can except for 1/2 cup. I now use 3 large tablespoons of Tahini instead of 2. I also take the salt down to 1/2 teaspoon and add it gradually as the blending occurs. Peanut Butter is no substitute for Tahini! If you're using peanut butter, you're not eating real hummus. Find it at an international food store

Really good. To make it better, use chickpeas that you've cooked at home. I use 2 cloves of garlic. By the way, this is the classic "five-point" recipe for hummus. Chickpeas, garlic, lemon juice, tahini, and olive oil. Anything else is a variation thereof.

A wonderful recipe! So easy! I make this about once a week. I use 2 15oz cans of beans, therefore I use about 4 heaping tbls of tahini, juice of 2 lemons (meyer lemons are so tasty in this); otherise I followed everything else as stated(the updated version). Sometimes I take the time to peel off the skins on the garbanzo beans...it does make a creamier texture but is really not that necessary...it tastes fantastic either which way...thanks for sharing!!UPDATE: I use one can garbonzos and one can black beans (rinsed and drained). With this I use only lime juice, otherwise all the same. AWSOME!! I never ever put olive oil on top....it's too perfect to dizzle oil on.

This is the fourth hummous recipe I have tried and this is a keeper. I added more garlic and left the chickpeas slightly lumpy. GREAT

Sounds good but to really make it 'from scratch' make your own tahini! Bob's Red Mill brand of White Sesame Seeds has recipes for both the tahini (made from the sesame seeds) and hummus on the package. Tahini is simply toasted white sesame seeds ground in a food processor with some olive oil. His recipe uses a 16 oz. bag of white sesame seeds and 3/4 cup olive oil. Toast the seeds in a single layer on a baking sheet in a 350 oven for about 10 minutes stirring a couple of times to prevent edges from becoming too brown. Remove from oven and let them cool for at least 20 minutes. Then pour sesame seeds into a food processor, turn it on and drizzle the olive oil into the seeds, processing until creamy (about 1-2 minutes). Makes about 2 cups and can be stored in the refrigerator for about a week. Enjoy!

I'm sorry but this was a disaster, the salt was so strong that we ended up trashing it

I can't believe I had been spending big bucks for hummus! This is fast, easy, inexpensive and GOOD! My whole family, including my thirteen year old, loves it. I didn't have any tahini in the house so I substituted a little peanut butter and some ground sesame seeds to get the nutty flavor. I also added black olives to rave reviews. A definite keeper!

This is an excellent hummus recipe. Especially good as a sandwich spread!

Very good basic Hummus recipe! I went with the updated version the author added. The only difference I made was similar to others; cooked the garlic before adding it. Raw garlic can be over powering. But roasting takes too long for me when I get a Hummus craving! Instead I put the garlic through a press and added it to about 2-3 tablespoons of water and simmered it on the stove in a small sauce pan for about 5 minutes. It takes the edge off. Then I added all of it, garlic and water to the Hummus in the blender. So good and yummy!!

Mine was a 15 ounce can of garbanzo beans, so I adjusted the ingredients accordingly, including "to taste." We found we liked it as is, and also with about 1/2 tsp. of cumin. This of course would have been excellent with pita chips, but in an effort to come up with something a little healthier I topped 1/4" inch cucumber rounds with it, then with a dab of Greek yogurt and toasted sesame seeds. Delicious, guilt-free and attractive hummus appetizer!

I made this according to the author's update of Oct 2008. I wasn't sure how much 1 can of beans would make but it was a gracious plenty for my family of 4. I used the 2 cloves of garlic and it was plenty garlicy. I drained and rinsed the beans to make them more digestable and added just enough water as needed to my food processor as it was running until the beans spun freely - it was probably not more than a quarter cup and I put the two TBSP Olive oil in while it was spinning also. I added in a little dried Oregano and topped it with some dried parsley for a colorful presentation. I served it with some fresh carrot and celery sticks and pita pretzels. I will use this as my basic recipe for sure. Delicious!

My husband is from the Middle East and over the 25 yrs of our marriage I have eaten hummus from many Middle Eastern cooks. I make my own from canned garbanzo beans, too. Authentic Middle Eastern hummus has to be made with tahini, not peanut butter. This is an excellent base recipe. Add the ingredients and taste as you go so you can get it just the way you want it. I would suggest using 3 tablespoons of tahini because it will improve the taste and give the hummus a creamier texture.

Next time only half the salt. Great smooth texture. Added an extra clove of garlic and cumin as the original recipe writer suggested in the reviews. I only added about a 1/4 cup of reserved liquid and might reduce it a bit more. Also added a few dashes of hot sauce and sprinkled with paprika and a dusting of ground dried chipotles when serving. Good recipe, just needs less salt.

Brought this to a party with all different types of people attending.. was worried it might be too "exotic" but it was a huge success. People with very conservative taste buds asked me first.. what is it?.. then.. it is hard to make?...and finally... can I have the recipe? I had doubled the recipe and brought my empty dish home.. Thanks!

Both taste- & expensewise, this is a far better choice than store-bought hummus. As suggested, I used only 1/2 tsp salt, as well as added (to taste) some spices I had lying about (in this case, lemon pepper, nutmeg, ginger, coriander, and cumin). We don't have a blender, so I mashed the garbanzos and garlic together with a potato masher, poured in the liquid, and used an electric mixer (I added the garbanzo juice as I mixed until it looked/felt right). The result was a bit chunky, but not in a bad way. I feel like I might be one of only a few who hasn't got a blender, but if you don't, this can be amazing made without one.

Excellent recipe! Simple, straightforward; delicious as written, but also a useful base recipe to get creative with. Update, 15-ish years later: this is still my go-to and the recipe I send to everyone who is foolish enough to buy hummus pre-made. The trick of saving the can juice makes it so much less oily. I've used it straight, with half-black beans, half-olive, and mixed all sorts of things in. You can't go wrong.

This was a fairly basic, rather bland hummus, as far as they go. I make hummus for my husband, as I don't generally eat it (it's ok, just not really my thing), & today he happened to be home when I was making it, so he got a fresh taste of it. He felt the lemon juice was too strong, so I added a pinch of Splenda. He also agreed it was a touch bland, so I took the submitter's suggestion of adding cumin (1/2 tsp.) & my husband's suggestion of red pepper flakes (1/2 tsp., but I don't suggest anyone else add that much, ouch!). Flavor additions aside, the reason I'm not handing out a 5 star for this one is because making this recipe in a blender is just asking for trouble. I tried it, & what wound up happening is all the liquid settled to the bottom & the thick beans settled to the top & quit being stirred in! It would be quite easy to overheat your blender if you didn't notice this in time, too. The solution is either A: use a food processor; B: use a potato masher; or C: add more liquid, which will change the texture, but save your blender. Thanks for the recipe! UPDATE: I switched the amounts of tahini/lemon & the taste was great. Added about 1/2 cup of bean water from the can too (aquafaba). Texture was perfect. I still won't make it in a blender tho.

A good basic hummus recipe. My Syrian girlfriend makes the world's best hummus, but she just 'eyeballs' her ingredients. This recipe gave me a good starting point to go from. Check the author's update in the comments section - per his suggestions I cut the salt in half. I also added an extra clove of garlic and I upped my tahini to 4 TBS (personal taste preference). My girlfriend always dumps A LOT of olive oil on her hummus - I don't put on as much as she does, but it really does enhance the flavor.

This is my recipe and when I made it again I found that it does have too much salt and that I needed to add olive oil and water to the mixture in the food processor, I made a small batch of it.

Good! This has all the right ingredients, I just had to play with the amounts. I ended up using 1/4 cup lemon and 4 tbs. (1/4 cup) tahini. And HALF the salt was PLENTY. 1-2 tsp. of olive oil IN the mixture added to the taste too. I am certain that a nearby Lebanese shop adds 1-2 Tbs. of plain yogurt. I added it cautiously, and it really improved the smooth texture and flavor. But to each his own :)

This recipe was a disaster; it was way too salty, too lemony, and was a strange consistency. Save time and money and don't bother with this one.

throw away all your other hummus recipes, this one is the best,

These was wonderful! Just keep all ingredients on counter until complete so that you can to suit your taste. I added extra tahini, andother time just extra lemon juice, another time I added cumin. All was good with pita chips and as a spread in tortilla roll ups.

absolutely amazing! like the previous post says, make sure to read the original recipe poster's recipe update.

This is an excellent recipe for this dish. I found that using a blender was a bit aggravating, as it's quite thick. A food processor might work better, but I don't have one. Also, I omitted the olive oil drizzle because, frankly, I tasted it before adding it and it was wonderful, so why waste the calories??? I've made this recipe twice, and I'll tell ya, don't buy the cheap chick peas! It's only $.40 more a can and it's worth it!

Very good base recipe. Only giving 4 stars since I didnt think there was enough garlic and the amount of tahini needs to be upped. I made 2 seperate batches, the first was as written and the second was with about 6 cloves of roasted garlic and about 1/4 cup tahini. I also added about 1/4 tsp ground cumin and more like 5 tbsp lemon juice. Let it chill in fridge over night and its amazing!

I really like this Hummus but have made some changes to fit my needs. 1. I love spicy things so I added about a 1 tsp of Sriracha chili sauce 2. I'm also am addicted to garlic so I used 3 cloves and 3 shakes of Lawrys garlic salt. 3. I seasoned it with paprika, ground turmeric root, and homemade basil olive oil. DELICIOUS :)

I make this hummus quite often. I often add roasted red peppers also. My biggest suggestion is to place the garbanzo beans in a shallow bowl of water and take the skins off the beans. Just rub them with your fingers and they slip off quite easily. It's a little time consuming but makes for a MUCH creamier hummus.

This is awesome hummus!! I love making things myself, so I'm really happy to have found such a delicious recipe. Everyone said it was the best hummus they ever had. I didn't use the original recipe, I used the one with the suggested changes, and it was awesome! Thanks!

This is fabulous!!!

I have tried a few variations of a basic hummus recipe, and have fallen in love with this one! My first experience with hummus a few years ago was awful! I don’t know what was wrong with it; I just knew it was not something I would ever try again… until a friend of mine tricked me. She had made hors d ‘oeuvres for a small get together and had told me it was a “spread” for pita chips… needless to say, I can not get enough of it now. I was paying a fortune at the grocery store for this wonderful creaminess and was looking to make my own. This recipe is the best starting point! This is always my base (give or take the amount of garlic) and I have experimented with other seasonings for anything from bold and spicy to mellow and sweet.

This hummus is so yummy and easy to make! Very authentic.

I just made this today with a few adjustments...I used 3 cloves of garlic 1 TBS Tahini, 1/2 teaspoon salt and a little cumin. This was really awesome!!! I am super impressed! Much better than grocery store brands!

This tastes sooooo good! And there is so much that you can do to change it up! My family and I love it!

Fabulous, fabulous, fabulous! I made this for a dinner party people were so disappointed we we ran out of veggies and pita to dip in it!

I love it! I have made it twice. I bought some classic organic hummus at traders joys just to compare to this one. And I like this one better! However when I gave the hummus to my friends (on the same plates so they would not know whats the difference) and asked them which one they liked better, most people said store bought was better but they are both good... I personally liked the taste of this one better. More garlicy less sour... thanks for the recipe! Now I will always make my own, just adjust to my taste...

Very, very good. I added an extra clove of garlic and a little more lemon. Used water instead of liquid from beans. Cumin is a good option too but good with or without.

Cooked my own chick peas from dried- be aware that 16 oz of dried is equal to about 2 cans so you need to double the amount of everything. Used about 1/2 cup of the cooking liquid. Also roasted a whole bulb of garlic plus a red bell pepper from which I removed skin & stem after allowing to cool- which went into the mixture along with the reserved liquid from the bell pepper which collected into tin foil on which it was roasted. Use 2 whole juicy lemons- a third might be called for- and slightly less than a teaspoon of Kosher salt. Outstanding.

I thought I had misread the lemon juice ingredient, as the first taste was so sour and lemony, it was inedible. I added more of the garbanzo beans and tahini, and eventually, it tasted just fine, but I agree with the reviewer who suggested just adding a little lemon juice at a time, and stopping when it reaches the level you like. I would think that would be at about HALF the recommended amount. One other change that I made was to use fresh-roasted garlic and about 2x what the recipe called for. The final result was five stars, but if I had never had hummus and never known what to expect, and how to fix it, I would have assumed that hummus is disgusting and would never have tried it again.

You can also use black beans instead. It comes out a beautiful purple color. We had this in a fav. restaurant and found this recipe works with the black beans!

i used peanutbutter insread of tahini and it was fine. There was a slight peanut taste to begin with but after two bites you did not notice it.

This was much closer to tasting like store-bought hummus than other recipes I've tried. I added 1/2 jar of roasted red peppers and 3 cloves of garlic. Next time I'll use less lemon juice.

Thanks for the update to the ingredients - I followed the revised recipe only I used 3 tbsp. of the liquid and 2 tbsp. lemon juice. I used 2 tsp. cumin for the black pepper. Thanks!

I just tried this today following everything listed (except I went half tsp of salt and added cumin), used my blender and it barely got through blending all of it...as a result, it all came out chunky and thick. The taste was far too sour with the lemon juice and I think adding ANY salt is a bad idea because it came out very salty...not a fan :(

this was a bit overwhelming at first but after a day the flavours were more subtle. This is a really great recipe but next time I will add more garlic!

This was pretty fantastic. I dislike store bought hummus because of it's weird consistency, and this is so easy to make (and less expensive!) that I'll never buy hummus again! I've made it twice and I preferred the taste with fresh lemon juice. I also used both a dash of cumin and fresh ground black pepper. Thanks!

Awesome! Followed the tips by submitter RoyHobbs (great name) in his review, and it came out perfect. My young kids, who did not like my last attempt at homemade hummus, love this recipe. It tastes like a fresh version of a good prepackaged hummus.

I followed the author's updated version and found it to be easy and tasty. The cumin adds great flavor. I use only 1 clove of garlic, especially if it will sit for a day or so because the garlic becomes too obvious, in my opinion. Also, I drained all the liquid from the beans, added the juice of the whole lemon and the olive oil to the processor.

Just made this and it's the best hummus I've ever made! Thank for the recipe!! I know I'll be making lots more of this.

Loved this! I made my own tahini with a cup of toasted sesame seeds (brown in 350 degree oven for ten minutes stirring often, let seeds cool 20 minutes before mixing) and 1/3 cup olive oil. Mix together in blender until paste. Store up to three months in airtight container in refridgerator. I found the sesame seeds extremely cheap at Sprouts and our local 99 cent store. In the grocery store they were $4 a bottle in the international section. Much easier to find and cheaper then buying tahini premade and not difficult to make at all. Added a little cayenne pepper and a little less lemon juice. Garnished with fresh chopped cilantro for a spicier kick. Yum!

Super good! Be sure to get good tahini and add enough lemon & garlic ;)

I followed the updates and this turned out FANTASTIC. I had never made humus before, and because this was so easy, I'll never buy it from the deli again! Thanks for the great recipe!

This was an excellent base recipe, especially noting the author's revisions. As with any recipe you can vary to meet personal preferences quite easily and still have a very classic hummus. Also, an earlier reviewer mentioned boiling the chickpeas for 20 minutes prior to blending, and I found this very helpful. I drained and rinsed the chickpeas, then boiled in fresh water, and reserved the water from the boiling and used this when blending all ingredients. Last step, put the hummus in the fridge to chill before serving. Again, a great base recipe.

I actually live in the Middle East (Doha, Qatar) and with the "Recipe Update" comment below that the author made this stuff is perfectly on point. I make this all the time now when I don't feel like taking the time to go out and get some!

Good base to start. The only thing I would suggest is to totally leave out the salt, it just isn't necessary with the lemon juice. I follow the rest of the recipe, including the author's suggestion of adding cumin (which I almost double), and I add 1/2 a fresh jalepeno. Love it. Thanks.

This recipe is wonderful!! I dabbled a little too with more lemon juice and more garlic. This was my first time making and eating fresh homemade hummus rather than the store bought stuff! Best I've ever had! THANK YOU THANK YOU THANK YOU.

I did not care for this hummus, I am so disappointed! I spent half an hour just trying to get it to be smooth, what a nightmare! This is too lemony! I even roasted some of my garlic to make it taste better but no luck. I will NOT be making this again.

Just like the hummus my Israeli-Canadian friend's dad made for her brother's bar mitzvah! I really recommend making it the night before you want to use it to let the flavours blend better. I don't know if it was my blender or what, but I had a few bland spots until it sat for a few hours. I forgot to put in the pepper (oops) but otherwise did everything according to the recipe. I use this as a mayo substitute on sandwiches, as well as using it on wraps. Of course, it's also amazing with chips (pita, tortilla are best)

Extremely simple. Of course - like most - I changed the recipe! 4 gloves garlic chopped BEFORE adding to blender, 1 15oz can beans with 1/2 liquid, juice of 1 1/2 lemons, 2 TBL Tahini, dash of salt, 1/4 tsp red pepper flakes. Blend, pour into container and pour 2 TBL EVOO over the top.

Reduce that salt! I read the reviews and actually completely omitted it. I don't like salt. I used a 15 ounce can of beans (do they make 19 oz?), 2 tbs tahini, 2 garlic cloves, and the lemon juice in the food processor. I added reserved liquid to make creamy. I seasoned with 1 tbp olive oil and cumin. Delicioius.

Way too much lemon juice. I think it would be good otherwise.

I followed the recipe exactly, including the authors updates. It is very good! Hummus is so much better when you make it homemade. Thanks for the easy and wonderful recipe!

Very good - with or without adding the olive oil, this recipe is very good! Easy and much better (and cheaper) than buying store bought. I used crushed garlic in the jar and my magic bullet and this was done in a flash! Garnish with a little paprika to add extra color like they do in many middle eastern restaurants!

I followed other reviewers' suggestions and halved the amount of salt the recipe called for. My suspicion is that the author of the recipe used salt-free (or reduced salt) canned garbonzo beans, in which case, a full teaspoon of salt would be perfect. This makes great hummus, and is a perfect base recipe for those wanting to experiment with different flavorings.

This hummus is allright i dont think i would make this again

This is about a million times better than store bought hummus (I think commercially prepared kinds tend to be kind of sour tasting) and really easy to make! I just finished making my second batch, and used the author's updated version both times. The only thing I do differently is to add all the ingredients EXCEPT the chickpeas after chopping the garlic, blend for a few seconds to mix everything together, then blend the chickpeas in last.

Very, very good. I suggest that you adjust the garlic and lemon to how you will serve this. When I use this as a sandwich spread with raw veggies I max out the garlic and lemon but when I am going to eat it as a dip I make it more mild. Also, to add a wonderful, rich, nutty taste drizzle it with a tiny bit of toasted walnut oil before serving.

Not bad if you like canned beans. I don't like the texture. You can soak and cook beans pretty easily for a much more authentic "real" Hummus. I also add a bit of cumin and an additional clove of garlic. Less lemon and salt go into mine as well. Best to do a little at a time and taste.

This hummus was a little bland for me. I added a little more lemon juice and would recommend adding paprika or other spice.

My pediatrician told me it would be fine to feed my almost one year old baby some hummus. We buy hummus at the store all the time, but I didn't want to feed her a store bought brand, as the ones I looked at had a warning on them saying they were manufactured at a plant that also handles shellfish (allergy alert). I followed this recipe exactly. It was wonderful! My daughter loved it, as did my two other children and husband. I will never buy hummus at the store again. Thank you so much for sharing this delicious and healthy recipe!

I have a lemon tree and have made this recipe a few times already when I'm in the mood for fresh hummus! An excellent base to experiment with. I add the cumin and salt to taste. Sometimes I blend in sundried tomatoes or roasted red peppers. Thanks for a fantastic, simple recipe!!!

Original Review (1/21/2007): I don't usually like hummus, but this one is very good. Much better than anything I have store bought or in a resturaunt. Current Review (10/13/2019): This has been one of those recipes that have stood the test of time in our house. For 12 years, if anyone wants hummus, this is the only recipe we consider. Rarely do we even buy hummus as it is so easy to make. Follow the suggestions in the review from RoyHobbs .

The best homemade hummus I have ever had... The whole batch was gone in one day. I added a tablespoon more of lemon juice and another clove of garlic. I also added 1 tablespoon of olive oil to the finished products and mixed it in instead of just pouring it on top. Those 3 changes made the perfect hummus!!

This was horribly bland. I had to add garlic (2T chopped) and chili powder (1/4 tsp) to get it to taste like anything. The recipe also called for "half the liquid reserved" but then didn't say what to do with it. Disappointing!

This is great. I'm Greek and this is authentic. I cut the Tahini back a little because I don't like too much of it's flavor. I also chopped up the garlic first and then put it in the food processor by itself for a few pulses - I hate garlic chunks in hummus!

Wonderful recipe! I add cumin and a dash of cayenne pepper. If you don't have tahini you can also just add 3 tbsps of sesame seeds and puree. (tahinin is sesame seed butter).

followed the author's adjustments, added a little paprika and had me some garlicky, yummy hummus. if you cook ur own beans, 1 cup dry will do.

I recently have converted to veganism and have been paying 6.49 five days a week for a hummus wrap at Earth Fare. I knew I could make a hummus wrap much cheaper from home but just needed the right hummus recipe! This one is the first one I have ever tried and its great! I followed the posters update and used more tahini and two large garlic cloves, next time I will only use one large or two small. I may add the remainder of the chick peas from the second can (had to get 2-15oz cans) to even out the garlic flavor but I dont mind it, just trying to be cautious of my hubby and co-workers..lol. I can't wait to try this again and possibly use other yummy ingredients :)

Easy and delicious! Even a picky friend wants the recipe!

Overall really great hummus recipe. I've made some changes that I think readers would appreciate. Rather than using raw garlic I roast about half a garlic clove in olive oil for 20 minutes before adding it. (toaster oven or normal oven 350) In addition, I add 2tsp cumin (sometimes more, up to the chef) cumin and 1tsp ground chili peppers. Making hummus from scratch is just amazing! You'l never buy pre-made from the store again!

Good basic hummus recipe. Too salty for my taste, so you may want to taste it before adding the salt. I also added about a half teaspoon each of cumin and paprika. Yum!

This recipe worked great for me. The only adjustment I made was to reduce the amount of lemon juice (I'm not a big fan of tart hummus....hence 4 stars instead of 5.) I also tried a batch with about two tablespoons of sun dried tomato paste in it... tastes great too! Be creative and add different flavors! Have fun!

Awesome! Nice and simple and really easy to make. I found this to be just perfect, but it's a recipe that can be easily modified if you don't like as much garlic or like more lemon.

Very good-I took the advice of several reviews and roasted my garlic first.

Good recipe. Don't be afraid of the 1 teaspoon of salt, it's not super salty once you finish the recipe. If you're still not too sure about using so much salt, add it slowly & taste. I did this and the 1tp was actually not overpowering like I thought it would be.

Really good and garlicky. Used only 2 tbs. lemon juice, decreased salt to 1/4 tsp. and omitted olive oil. Even my son said it tasted good.

Absolutely delicious!! Used the updated version posted in the review by the author and it tastes exactly like I wanted. DEFINITELY use chick peas you cooked yourself, not from the can! If you do, add water when pureeing to replace "liquid from the can" (which most likely contains A LOT of unnatural ingredients!) The cumin was great to! Thanks!

Here's the real recipe and it's really easy,step by step, all in a food processor.Make Tahini: 2 shaker-sized containers toasted sesame seeds and about 1/2C.EVOO.LIQUEFY. Next add up to 1 full bulb peeled garlic(I LOVE LOTS of GARLIC), or no less than 3 cloves. 1 can garbanzo beans with all of the juice,and the juice of 1 fresh lime. A dash of cumin(opt.)Blend on high, stop and scrape sides to fully mix, blending altogether 1 to 1 and a 1/2 mins on high. Sprinkle paprika. serve with pita bread. Sorry for hijacking, but this is the real deal.

This really hit the spot when I was craving hummus. Great, simple recipe. The only change I really made was to cut out the olive oil. I found it unneccessry, because it was creamy and perfect already. And I try and cut calories wherever I can. I added the lemon juice slowly, but found the amount listed to be just about right.

Yum, yum, yum! This is great! When I checked the can of beans I bought, it was 15.5 ounces, not 19. So I kind of guessed on downscaling the other ingredients. I ended up using one large garlic clove, and the garlic taste is fairly strong...which is ok by me, but if I were to bring this somewhere I'd cut back on the garlic. Oh and I forgot the salt in the blender so I sprinkled it on afterwards, with the pepper. I'm sure I didn't use anywhere near a teaspoon. I will be making it again and again and again...can't see myself buying it at the store any more...

I really liked this recipe! I added cumin and roasted red peppers (per other reviews) and a little bit more tahini. I had been using a recipe that called for about 3 times more tahini, so this surprised me. I really liked it this way, though, and I'll probably keep making it this way!

An amazing garlic hummus! I used only 3 tbsp of lemon juice and didn't find a need for the olive oil or any salt or seasonings. Perfect with just one 16oz can garbanzo beans, some juice to make it creamy in the blender, 2 cloves garlic, 3 tbsp lemon juice, and 3 tbsp tahini. So yummy with warm whole wheat pita bread and took all of 5 minutes to make!

This is really great hummus!!!

This was really easy to make. I did not have tahini so I baked 1 cup of sesame seeds for 5 minutes then let them cool for about 20 minutes. I blended in food processor with olive oil. I stored in 1 cup mason jar which still has 3/4 of tahini after I made this recipe. I added 2 cloves of garlic instead of one since I love garlic. I tried adding the cumin instead of pepper and 3 tablespoons of tahini instead of 2.

The flavor was a bit sour or bitter... and it came out too runny.

Great basic hummus recipe. I find it hard to resist eating it straight out of the food processor!

Our favorite restaurant serves hummus with a balsamic & brown sugar reduction: approx. 1/3 cup of balsamic vinegar, 1/4 cup of brown sugar, heat in a shallow pan until the mixture is reduced by 1/3 (approx. 5 min., use oven vent or open a window while doing this!). Pour over hummus, pour 1/4 cup of good quality olive oil, sprinkle of fresh cracked pepper & you have an elegant appetizer!

Never thought to use the can-bean water. This was the most successfull Hummus I have ever made. I doubled the recipe and then divided that in thirds. Left one plain. Stired roasted pepper/egplant spread from Sprouts in another, and pureed ONE chipotle in adobo in the third. All were winners. The Key is to whirl in the processor for a really long time. OH...added a bit of extra garlic and also white pepper to the plain.

My husband and I made an amped up garlic version and it is out of this world! I also added some diced chipotle (on top, not mixed in) and it is so good I will never buy pre-made again. We were inspired to soak our own chickpeas because this recipe turned out so well.