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Best hummus I have ever eaten and I like that I can make it with the heat and the flavor to my taste .Only had a blender available but it worked and creamy!!
Absolutely amazingly easy and tasty!!! Thanks to let the reviews!
I’m so glad you like it Judy!
The best hummus recipe we’ve every tried. Made it in the Vitamix; so smooth and flavorful. Thank you!!!
I used an immersion blender instead of a food processor.
A real 5 star. My wife and picky daughter crush this every time I make it. I like to add a sprinkle or two of cayenne to kick it up a notch.
delicious and so easy…. The taste is perfect and so fresh!! I just wish I could get it smoother. Thanks for making it truly EASY!!
Absolutely yum!!! Added pine nuts to the mixture and it added a great depth. Thank you!!!
I love this hummus recipe! I start with fresh cooked garbanzo beans and sometimes add a little extra garlic and lemon juice. I like that it is a healthy dip and I serve it with raw veggies, and also my cooked veggies like zucchini and broccoli, kinda like a sauce on top of them on the plate. Sometimes I just eat it right out of the frig as a snack to get me through to the next meal. Thank you for this recipe and all the creative recipes that each of your contributors offer on this website!! I enjoy the colorful photos and yummy appearance of the dishes . . .makes me hungry!
Thank you Rebekkah! I’m so glad you are enjoying the recipes from our contributors!
You simply cannot go wrong with one of Elise Bauer’s recipes.
To make really light and creamy hummus, warm the chickpeas before blending and whip the tahini with the same quantity of water before adding. The tahini mix will seize at first but it will become light and airy as you gradually add the water. A little tip from my Yia Yia.
A little too much olive oil…I cut the amount in half & it tastes fine. I left out the garlic too…these days everything has way too much garlic for my tastes!
I wanted to know if there is a substitute for the sesame paste. I’m allergic to sesame.
Hi Catherine, not that I know of. But you can make a variation of hummus without tahini. Try our Basil Hummus!
I have been told you can use nut butter in place of tahini. I’m trying it now.
Creamy peanut butter is a good substitute! My mom’s allergic to sesame too
Use canned asparagus and a tbsp of mayonnaise of it’s fantastic
Delicious and so easy! I made a lot for one person though, how long does it stay fresh in the refrigerator?
Hi Julianna, oh I would say 3 to 4 days easily.
Did I miss the part where the garlic comes in? Do I mix it in or is it a topping?
Hi Amanda, how did I miss that? Thank you for pointing out the omission. Fixed now.
I made the hummus with canned, rinsed chickpeas. I topped it with a bit of fresh olive tapenade, fried garlic and toasted sesame seeds.
Delicious but makes a lot for my husband and I. Can it be frozen?
Hi, Deanne! Emma here, managing editor for Simply Recipes. Yes, This should be fine frozen! Try to minimize any air in the container and use within three months. Thaw in the fridge. Enjoy!
I’ve made two batches of this hummus as the family loves it so. I love it because it’s a nice healthy snack to keep in the refrigerator I even used my instant pot to cook dried garbanzo beans. Another great recipe to keep in the rotation… and looking forward to sharing this at family potlucks. Thanks Elise!
So glad you like it Lynne!
I use roasted garlic when making hummus or other dips that call for garlic. It’s a more mellow flavor
Hi Mary, roasted garlic works great in dips like this, doesn’t it? I love the mellower flavor.
Is there an alternative to the lemon juice? I am allergic to lemon. Thanks
Hi Jes, you might try swapping out the lemon juice with apple cider vinegar.