Creamy Hummus, Restaurant Style

[veganburger]

Great recipe.  Mine was a little dry. I added olive oil and water accordingly. I also added a 1/2 teaspoon of ground mustard for flavor.

[Ellie-Jelly]

I just made this today - my first time making hummous.. SHEZAMM! is all i can say I am a hummuous fiend, so I am ever so delighted that this turned out perfectly. I will never buy premade hummous ever again after today.

I used 4 cloves of garlic - i just love the garlicky taste - plus it is very useful in fighting off my head cold I didnt add any oil - but I think it is great without it.

also the texture is much nicer than any of the store brought variations. I cant wait to play around with this recipe 1000/1000!

[propinecone]

the only thing this recipe needs is a spoon. 

this stuff is amazing!  it's the creamiest hummus ive ever had - even including restaurants & store bought.  it's delicious.  i added almost a 1/4 cup of water in between batches of chickpeas to help it keep moving.  i also only used about 2 1/2 cloves worth of minced garlic, no oil, and bottled lemon juice - it was perfectly light, fluffy & creamy.  thanks for teaching us this!

[livinlearn]

Absolutely fabulous. The creamy hummus served as a fabulous topping for my veggie burger. I will most definitely be using this recipe again.

This was my first attempt at making hummus and I was pleasantly surprised. This is such a better way to go about hummus in comparison than buying it in a container for $4-$7.

[moonkeymama]

Excellent method for the tahini!  I followed the recipe almost exactly except I used sprouted sunflower seeds instead of garbanzos and it is incredibly delicious.  I am so glad I used this method of making hummus instead of my tried and true throw it all together method.  Thanks!

[oncewerewesties]

This recipe was all that I hoped for, given the four pages of glowing reviews!
Lemon juice from home-grown lemons, chickpeas cooked up earlier in the day, just enough garlic... the instructions are perfect, I'm totally sold.  Included this among other dips at a party for 50-ish people yesterday, and no one knew it was homemade
Thanks so much for this fail-proof recipe.

[capevegan]

What's the fuss about?  This recipe was written so authoritatively that I thought I have spent the past 10 years making hummus incorrectly.  But not only was it hard to work with hummus in a blender (maybe an immersion blender's better), but in the end, this yielded a very small amount of very garlicky hummus.  Disappointing.  From now on, I'll stick to my food processor and my original recipe which uses roasted garlic, not raw.

[erinmonster5]

Oh, I'm so excited that I now know I can make my own hummus!!!
Thank you so much!

[FirstGenerationVegetarian]

i'v made hummus this way ever since i found the recipe and it's come out perfect evry single time.THANK YOU SO MUCH.

[SallyThePumkinQueen]

I just made this with my gran, and we both loved it!
We will not use as much garlic as we did this time though when we make it again
<3

[TrendyTurner]

Good, but impossible to get the chickpeas to mush right. If you have the time and patience, it's a great recipe.

[stephaniemerwin]

  This was the best Hummus I have ever made. I used 5 cloves of garlic, next time I'm only going to use 3.  And I didn't see that I shouldn't have the whole can of chickpeas.  So to make my dry paste into something edible, I added some extra olive oil and water. Making this again ASAP! (Thanks for the emulsion tip!)  I paired it with http://vegweb.com/index.php?topic=5691.0 (fabulously Fast Focaccia) mmmmmmm 

[theodamus]

YUM YUM YUM!