Hummus

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First I read the reviews and determined that I should cut back on the garlic, lemon and salt. I love garlic, but I cut back to 2 cloves. It was still too much. One large clove should do it. Used one lemon and cut back on the salt. I am going to add another can of garbanzo beans now to dilute the strong garlic taste. Otherwise, easy and tasty.

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Too much salt and a very strong lemony flavor... I'd lower the amount of each and then you got a winner

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This is a really fantastic recipe with a strong flavor. I think you really only need 1 lemon though, and adding some fresh herbs like basil or cilantro would take it over the top. I'd also reccommend using some freshly made pita or naan bread.

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This is a fantastic and easy hummus recipe. Instead of canned chickpeas, I use Alton Brown's slow cooker chickpeas (1 pound chickpeas, 7 cups water, tsp baking soda and cook for 8 hours on low and just add a tablespoon of the liquid from the crockpot where Ina says to use liquid from the can. I make this hummus at least once a month! It's even great with some roasted red bell peppers added to the mix - just reduce the liquid you are adding in.

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Love this recipe. Have made it for years. I add evoo to the mix. Tonight I added cilanto and a roasted jalapeno pepper. Oh my, results were outstanding! Thanks Ina!

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Nothing special. I'll use this as a basic hummus recipe and alter when I want to liven it up.

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Amazing. I made this and brought it into school, a teacher came in and tried it. I will be forever known as "The Hummus Friend". I eat it with my homemade tortilla chips. Preheat your oven to degrees C, cut tortilla wraps into 8 pieces, drizzle with olive oil and salt & pepper, paprika & cayenne pepper or dried herbs, bake in the oven until crispy, 2-4 mins. Fab!!!

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This came out great! I never made hummus before and it was super easy and tasty. Served at a party and it was a hit. Must try.

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This was great. My parents don't eat hummus, but they ate this. It was quick and easy. I also baked some fresh naan with it. However, I added an extra lemon too it.

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I thought this was extremely tasty. I used fresh chick peas though. Soaked them over night. Then I cooked them, let cool, reserved some liquid. Instead of using 8 drops of hot sauce I chopped a fresh jalepeno and sauted in a tsp. of olive oil with the chopped garlic cloves. for a few minutes. I also blended it in the food proceesor until it was creamy! At first I thought there was a bit too much lemon juice but then it kind of absorbed into the hummus and it tastes just perfect. This recipe is a keeper. I always turn to Ina for the best recipes.