Spicy Hummus: Quick Chickpea Spread

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Great balance of flavors! Added more drained water from the chick peas to make it creamier. Tahini paste can be found cheaper at a more ethnic grocery store; also, extra tahini paste can be frozen in small batches for future recipes. Second time around, I made a double batch of hummus and froze it - just as tasty! Great recipe, Rachael!

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This recipe was awful. I didn't expect authentic Hummus from Rachel Ray but I found this to be inedible. It tasted like I took some mediocre hummus and dumped in a package of Taco Seasoning mix from the grocery store. I tried to salvage it by doubling the amount of garbanzo beans but even that didn't help.

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When you have to do a ton of alterations to get a recipe to be an edible consistency it does NOT deserve 5 stars. Recipes should be rated on how they turn out when you follow them, not how they come out when you completely change the recipe after reading how other people altered them so that they would work. After adding a TON of water and oil several times, we managed to get the hummus to a decent consistency. Taste wise, it was okay but not awesome.

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This recipe is really easy and super good! We took some of the other reviewers suggestion and added a little bit of the chick pea liquid to thin it out. Turned out great, much better than the store bought stuff we normally buy. We will be making this from now on!

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This was a perfect, easy recipe for hummus. Can of chickpeas costs $0.62. Tahini is a little pricey, but a jar lasts forever. You can make your own hummus in four minutes for about a dollar...why wouldn't you?

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I gave this 4 stars because it really works well as a base for hummus. Having made hummus several times before, this worked out well with some modifications. I added more red pepper flakes, more lemon juice, an extra clove of garlic and about 1/4 cup of the reserved chickpea juice. It turned out spicy and delicious! I will make this again and maybe modify it by adding black olives or packed chipotle peppers. Thanks, Rachael!

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I have been using this recipe with a few alterations for over a year and get compliments on it constantly, even from my Lebanese friend who grew up eating his mother's hummus almost daily. I add an extra garlic clove and a little more crushed red pepper because, hey, I'm from Phoenix and enjoy my food SPICY! I do end up using a lot of olive oil to get it to the right consistency, so don't be afraid to keep on pouring, it should be uniformly smooth and creamy, not chunky.

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This will need a little water to adjust the consistency but it is totally delicious. I served it with pita and assorted colored pepper strips. So easy to make I'll never buy hummus again.

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The combination of spices is perfect! We ate this on whole grain crackers since I was too lazy to cut up some crudites. Filling, and incredibly simple. Other hummus recipes always have the wrong ingredients, or too much garlic or cumin. Way to go again Rachael!

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Outstanding and easy, I used a bit of PB plus a couple dabs of sesame oil but followed the recipe as is....MMMMMMMMMMMM! Even the caveman liked it! LOL