Everything goes into the food processor - chickpeas, tahini, lemon juice, garlic, parsley and spring onion. Vary the flavour by adding a few chopped mint leaves, a little fresh ginger or dried chillies.
Hummus without olive oil or cumin? Nope, doesn't work. Add up to 1/4 cup of olive oil and 1/2 tsp of cumin to this recipe, and I'll change my rating to 5 stars. Adding water to this recipe is not "optional" either. About 1/4 cup will be right. Don't add in the "reserved" bean juice. Drain and rinse those beans to get rid of the extra sugars. - 12 Feb 2005 (Review from Allrecipes USA and Canada)
This is a very good recipe. I've substituted lime juice for the lemon juice--not as good. I've left out the tahini--not as good. I've served it the same day as making it--not as good. This is excellent & best served after 1-2 days. - 13 Oct 2004 (Review from Allrecipes USA and Canada)
This recipe is the BEST to date! I made a batch up, and we ate it for lunches for a week. Spread it on a toasted pita bread, dip tortilla chips or carrot sticks in it. Any way, it is just divine. It is packed with nutrition too! My two year old daughter LOVES it (and she's the pickiest eater I know). I love being able to add what I like to it. A little lemon juice and garlic makes it delicious! Great recipe, very easy, very kid-friendly. We give it two tummies up!! :-) - 17 May 2000 (Review from Allrecipes USA and Canada)