Turbo Hummus

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The first time I made this, we found it to be runny (I like a real thick hummus. So on the second try, I omitted the liquid from the chickpeas. Much better. Also, the Tabasco as suggested by others is a must. I also only use 2 Tbls. of natural peanut butter - three Tbls gets a bit strong. And don't be afraid to add some salt!

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I don't understand why he didn't just use tahini. The peanut butter gave it a funny taste. I also add half a cup of yogurt to my hummus and find this really gives it a nice texture and taste.

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I just made this yesterday. I have never been so proud of my hummus!

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This is a great recipe which a taste-test can fine-tune to any pallet. I added another pinch of salt, pepper and a few dashes of tobasco and WOW... this stuff rocks...

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delicious! a bit on the garlicky side, but very good, especially on naan bread.

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This recipe couldn't be any easier. My own modifications were to use 5 cloves of garlic, a larger can of Goya chickpeas (not the normal size can and tahini instead of peanut butter. Basically, if you have a food processor, you should never, ever, buy store bought hummus - even from Sahadi's!

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This is really tastey but it won't replace humus made with tahini. I ran out of fresh garlic and had to use powder - I don't recommend that substitution, it lost some good flavor.

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The peanut butter was such a nice change; the hummus was much creamier than with tahini. Great for fresh veggies. I did, however take the advice and spice it up with lots of cayenne. (I love spicy food! Great recipe!

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I was really impressed with this recipe. I have tried to make hummus at home before and it was a total bust. This however was fantastic. I did not have any parsley, and I used the juice of two limes rather than one lemon. Yum Yum!!

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This was my first attempt at making hummus. I thought it was missing something. I used a Myers lemon which is sweeter than a regular lemon, and that may have affected the taste a little.