Hummus For Real

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I lived in the Middle East for 15 years and learned to make hummus from the best. Sometimes I add a little Lebaneh (thick yoghurt from Arabic or Indian store to give it a smoother texture and a little more zing. Remember when you add lemon, taste it.It usually takes a bit more than you think. Remember, the real hummus must be perfectly smooth, like soft butter, never, ever gritty.

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This recipe is fantastic. Easy to make, healthy and full of flavor. All my coworkers thought I bought it from a very popular Mediterranean restaurant in our area. My kids love it as well.

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Made exactly as the recipie specified (except I don't have a food processor - I used my stand mixer with the wisk attachment instead....excellent plain humus! I find it to be less grainy than store-bought humus. Add a little salsa, olive tempanade (sp?, etc on top when you serve it if you aren't a fan of plain humus. It's great. :

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So...I'm seeing a few people commenting that this is bland. I've made this recipe a few times now and its pretty fantistic. However, the first few times I made it, I just used 1lb of canned chickpeas...once I drained and rinsed them I measured 1lb using a food scale. This turned out great.
My husband loves it so decided to make sure I was fully stocked with the ingredients at all times. But this time, he brought home dried chickpeas. I cooked the full lb and then used the entire amount to make this recipe...big mistake. Obviously I had to add extra of everything. Just wanted to make sure this is not what everyone else did to get this bland recipe...I'm pretty sure I should've measured out a lb again using the food scale. Anyway, I just thought I'd comment on that because the recipe is a little misleading. But otherwise I love it.

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AHHHmazing! This by far is the best hummus recipe ever!

I didn't find this until I had soaked the beans overnight, so here is my modification that worked incredibly too. After soaking beans over night, I put chickpeas in a pot of water (7 cups with a 1/4 tsp of salt and a 1/4 tsp of baking soda. I boiled them at a med to high heat for about 45 min and they softened beautifully! I can't imagine them being any softer or creamer than with my modification, but I believe Alton if he says so. Everything else I followed verbatim.

I love Alton he's a scientist/chef.

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A little disappointing. I used the crock pot recipe for the chickpeas. The consistency was velvety and smooth but the flavor was bland. I added extra salt and two extra cloves of garlic and was still underwhelmed. I like my food to have lots of flavor and this didn't. I'll give it another try and play around with the ingredients a little more. I did use the leftover liquid from the chickpeas instead of water. Not sure if that would have made a difference it the taste?

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Good base, but VERY bland as written. Tripled the garlic, lemon juice, and salt, and added half a jalapeno to give it any discernible flavor.

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Best Hummus EVER! Never again buying premade hummus! So easy & delicious!

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Used 10 cloves of garlic... still delicious!

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I'm a new hummus convert! My daughter loves Hummus, but I could not eat it because I thought the taste of hers (store boughtwas not good tasting--it was sour, too strong tasting with--what? I could not decipher it! When I discovered Mr. Brown's recipe I made it and now I RAVE about how EXCELLENT hummus is--all ingredients meld & blend together for a smooth, delicious dip. It complements anything you want to dip into it. It's even better the next day. Thanks Mr. Brown & Food Network.