This hummus recipe was handed down to me by my Syrian grandmother. I took it and tweaked it just a touch, adding roasted garlic, making it my most requested recipe. I finally made it for my grandma a few months ago and she said it was incredible. That was my oscar moment :) Even people who don't like hummus love this recipe. And I'm modest too!
Use about 2 to 3 tablespoons of fresh parsley or mint for a fresh herby taste, or try adding a teaspoon of curry or paprika. Get crazy! Hummus is amazingly versatile!
Substitute cannellini beans for the chickpeas and add fresh basil for a Tuscan style hummus.
WOW!!! I have had good hummus before but this recipe is without a doubt the best hummus I have ever tasted! Truly heavenly! The cumin and the roasted garlic really make the dish - 19 May 2009 (Review from Allrecipes USA and Canada)
This was my first real attempt at hummus, using tahini, so I wanted a solid, "authentic" recipe. I saw "Syrian grandmother" and was sold! My garlic weighed 1/4oz (~5 small). I ate the rest of the roasted garlic, now my boyfriend is sitting on the other side of the couch. Oh well. It is quite thick; I used some of the liquid I saved from the garbanzo bean can instead of oil to thin it out. You could probably use a wee bit less than 1/2 cup tahini, but then again it tasted so nice I don't think I would. - 15 Aug 2009 (Review from Allrecipes USA and Canada)
Excellent flavor - I love raw garlic in hummus, but the roasted adds a nice, milder garlic flavor. I used about 5 small cloves. The hummus is a bit thicker and pastier than I like, so I added a little extra olive oil and lemon juice. - 09 May 2009 (Review from Allrecipes USA and Canada)