Carol's Hummous

Carol's hummous is awesome! Carol recently gave me her recipe when she couldn't make a family get-together[I'm her sister]. Easy recipe, although I should add make only 1 batch at a time, I found my double batch very hard to work with. I also found hot water is very important, as does tend to seize up. Otherwise, quick, easy and delicious! Cathy

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this was super easy to make, and quite tasty, although it had rather a strange flavour to it. i found it quite bitter... i think i would put a little less tahini in next time. also, i left it out on the counter for a few hours, and much of the flavour seemed to dissappear... so i would be sure to cover it right after making it next time!

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Delicious! My houmous recipe is similar but without the cumin. Always top with extra virgin olive oil; never use vegetable oil (it won''t give the authentic, rich, fragrant middle-eastern taste or fragrance). For a change: rub pita bread with cut garlic cloves-brush with olive oil-toast in oven until crispy and cut into triangles. Or just scoop it up with non toasted pita. Serve with olives-middle-eastern, small green ones, if you can find them (Atlantic Ave.,Brooklyn, NY, or in a city with a large arabic population, look for an Arab grocery). Or, try Nichoise olives (French, small black).

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Sorry, Carol, I made this several weeks ago and now I see that I forgot to review it. It was wonderful and very easy to make - I followed the recipe exactly. We served it on pitas with chopped tomatoes, chopped onions, and EV olive oil for a picnic. It was fabulous, I'll make it again for sure. Thanks for posting!

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I have made this recipe several times and have neglected to review it until now. It's so quick and easy to whip up a batch of this flavourful hummous. My family loves it and it has been a hit at parties as well. Thank you for sharing this excellent recipe.

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Very tasty and much lower in fat than the olive oil-y version I usually make...I didn't care for the taste imparted by the pine nuts, but as that is an optional ingredient, I don't feel that this recipe should lose a star because of it. Great for dipping and spreading on sandwiches! Thanks!

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very nice hummous. i replaced the beans with dried, soaked and cooked chickpeas and it turned out really tasty. i will serve mine with pitta breads and carrot sticks to dip. Thank you

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I reviewed this as a double whammy - For the Dish of The Week & Spice of The Month Club in the NA*ME Forum. I really enjoyed this hummous - I've never had it with cumin & was interested to see how the flavours worked together...It was really great! I added the cucumber & parsley as a garnish & it was enjoyed by all the family. The cumin adds an earthiness to the hummous & rounds the flavour off - it makes a lovely change to regular hummous. Thanks Carol for this delicious recipe!

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Great! Thanks Carol for a delicious and easy hummus recipe. I used a large can of chickpeas undrained for this recipe. I think next time I might drain a bit of the liquid out because the final result, while delicious, was a little to thin for my liking. Thanks again Carol, a keeper for sure.

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This is a great hummous recipe. It's very similar to my standard recipe which I got from some Arabic friends; obviously it's very 'authentic,' lol. I did add 1 Tbsp of olive oil in the blender, to give it an even creamier texture, but other than that followed the recipe exactly. I probably used the equivalent of just under 1/4 c hot water, for those looking for measurement approximations. I'll definitely be pulling this out again...my hummous-addicted children finished off the whole batch at dinner. ;) Thanks for posting!

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This was SUPER easy and very very good! There are several new hummous fans in Kansas, thanks to this recipe!

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Super easy, simply yummy!

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I had never made it before and now I've made it 3 times. It makes quite a bit and it is very very good! When we've had our fill with pita chips I put it on some good hearty bread and eat it in sandwiches. I like it best when it's warm. Good recipe! Thanks for posting!

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I made this recipe using garbanzos that I cooked myself using only 1/2 teasp. of salt which makes this recipe much lower in sodium than when you use the canned ones. I also cut back on the garlic to 6 cloves as the first time I made it we found it to be too much garlic for our tastes. I did not use the pine nuts as they are extremely expensive here ($18 a lb.) Also, we like our food a little on the spicy side so I added 1 tsp. of cayenne pepper. Then I also added 2/3 cup of olive oil. It was great! My husband is Lebanese and he said it was the best hummous he ever had!

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This was a very good hummous recipe. The texture is very authentic: rich, creamy, and smooth instead of chunky and rough. Delicious, Thanks, Carol

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Quick and easy to make, tastes great...I've never made Hummus before and was given rave reviews from my dinner guests. Ended up passing the recipe on to them. Thanks for the recipe.

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