As a spread, dip or garlicky pita filling, classic hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor. Store hummus in an airtight container for up to one week.
This recipe, like most, is not going to suit everyone's taste as written. But it is a good basic recipe and a good place to start. Remember that you can always add more of one ingredient, but "removing" means adding more of every other ingredient. My thoughts: 1. notice the recipe starts with 2 cups of beans, not 2 cans (garbanzo beans are also called: chick peas or ceci beans 2. drain and retain all the bean juice as you will want to add it later to get the texture to your liking (water will also work) 3. tahini can vary in intensity, I recommend starting with about 3 TBSP and working up or down from there (Tahini can be identified by its bitter taste) 4. start with 1 OZ of lemon juice and work up if you like your hummus more sour 5. it’s always best to add salt towards the end because some beans have salt in the juice 6. garlic- what can I say about garlic- some people will say 1 clove, some people will say 12 cloves (I use 3-4 depending on size) 7. olive oil is traditionally served on top, I blend 1TBSP in and pour more on top- olive oil is a "good oil" so don't worry about adding it 8. paprika is traditional on top but won't add much heat, if you want some kick, blend in cayenne, jalapeños, or crushed red pepper (I use 1 tsp crushed red pepper flakes) 9. I consider cumin a necessity (start with 1/4 tsp and work up from there, I like 1 tsp) 10. have fun- try adding roasted garlic, chives, scallions, roasted red peppers, olives, sun-dried tomatoes, or feta cheese - 04 Dec 2005 (Review from Allrecipes USA and Canada)
My husband and I are arabic so we eat a lot of hummus and after making this recipe we agreed it is absolutely easier to make it then to get in our car and drive to the restaurant and carry it out. However, we needed to make a couple of minor changes to get to this point. We used 2- 15 1/2 oz cans of garbanzo beans. We thought it was a bit too much tahini so we used slighty under 1/3 cup. We added an extra clove of garlic (at least). We also added red pepper which is a staple ingredient in hummus so I was surprised it was ommited (not a lot- maybe a teaspoon or so). We also agreed with other reviewers that you need some of the chick pea juice to thin it out just a bit. We used 3/4 of a can of juice from one can of the chick peas. My mother in law tells me that if you peel the chick peas (which is supposed to be fast and easy) it will come out better too- I don't think I will do this though because it tasted great just like this. We also used a little more lemon than the recipe called for - it just depends on your taste. - 07 Dec 2003 (Review from Allrecipes USA and Canada)
Lots to read on this one! Here's a review of the reviews. Use fresh lemon juice. Save bean liquid if thinning necessary. Some like less Tahini - 2T works. Cumin, tobasco or red pepper adds flavor. Roasting the garlic mellows it. Some add more cloves. Make it the night before serving so all the flavors meld. Indian or pita bread brushed w/olive oil, topped w/parmesan cheese, toasted in the oven and cut in wedges works well for dipping as does bagel and other chips, or crackers. Tahini can be hard to find - some grocers carry it on the peanut butter aisle. I go to a fun health food store called Manna Mills that carries it. Hummus is heart healthy and earth friendly. I disliked chickpeas as a child & recently learned to enjoy them (read the classic 'The Yearling'). - 03 Jul 2004 (Review from Allrecipes USA and Canada)