Turbo Hummus

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After reading the other "less positive" reviews, I was disappointed...

I used two tablespoons of peanut butter, but couldn't get the same "peanut butteriness" they did... I guess because I didn't have Jift or Skuppy on hand, with all the added sugar, and rather had a no name organic, no sugar added, gotta-stir-the-top quarter-jar-before-use kind is why it turned out like plain ol' regular great tasting hummus. I'll buy the crappiest store brand or sunday-paper-coupon brand next week... as if canned chickpeas wasn't enough of a clue as to what would be expected.

His other hummus recipe is spot on, though.

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Wow, is this good eats or what! Used a can of organic garbanzos, the juice and zest of one lemon, a good handful of roughly chopped flat leaf parsley, some tahini (sesame butter in place of the peanut butter cuz I had it, and a light flavored olive oil. No way the store-bought hummus can even come close.

I'd made some pita flatbreads the other day, so just cut them up and baked them for 10 minutes in a 350 oven (sprinkled with fresh ground sea salt and a bit of EVOO to make the perfect vehicle for dipping into the hummus.

Next time I might try adding a little heat via red pepper flakes!

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You have yet to disappoint me Alton Brown. This is yummy!

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I found this recipe while looking for healthy snacks for my toddler. It was super easy, and made a lot! I give it 4/5 because I did tweak it a little based on the other recomendations. I added a dash of sesame seed oil at the end, and also a roasted red bell pepper. My 15 month old son loved it, as did I!

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One of the best recipes for hummus I've found. I usually leave the parsley out, because I don't usually have it on hand. I also sometimes use tahini instead of peanut butter, and I like to add a little bit of smoked paprika for extra flavor.

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This recipe has great flavour, without the cost of tahini (if you can even find it. I used the minimum amount of peanut butter suggested and I did not need all the olive oil. Will definitely use again!

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I started by making this recipe as-is. It tasted more like a peanut satay sauce than hummus. I then added a few TBL of tahini that I still had from my last hummus attempt, a bit more lemon, then several good shakes of hot sauce and finally about 1/4 C of roasted red peppers. This now resembles something hummus-like, but very mild and with a peanutty flavor. I wanted to try this recipe because tahini is sorta expensive and peanut butter is cheap and I tend to always have it on hand, but it's just not right without the tahini. If you aren't crazy about the strong flavors of hummus, you might want to give this one a try, though. My final result is good but I gave fewer stars to the recipe because of all of the tweaking I had to do. I don't understand people who give 5 stars for a recipe when they change half the ingredients and measurements, making it a totally different recipe. you're rating the recipe, not your final tweaked product.

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Perfect, fabulous, wonderful! Don't bother with any other recipe or buying hummus ever again. I used lemon juice, Mrs. Dash garlic seasoning and garbanzo beans I cooked in my slow cooker. It was amazing and perfect and I didn't even add the olive oil! I am so glad I tried this today - now I have healthy lunch and snacks filled with fiber rich hummus ready for work tomorrow.

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Love this for parties, it comes together beautifully and everyone is impressed!

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I think this is a great starter recipe. I didn't have most of the ingredients so I had to make some substitutions. I didn't have any lemon so I used a citrus/lemon pepper seasoning. I used chili oil instead of olive oil to make it spicy. I also decreased the amount of peanut butter to 2tbs. I will NEVER buy hummus from the store again!!