Dead good houmous

Latest comments and suggestions

Results 1-20

• Philippa

  01 November 2007

  Philippa rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fmactr

  16 November 2007

  fmactr rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• maccasmissus

  18 November 2007

  maccasmissus rated and commented on this recipe

  

  i have had better

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mia

  19 November 2007

  Mia rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paul S

  03 January 2008

  Paul S rated and commented on this recipe

  

  We just use tinned chick peas and then follow the recipe from stage 2. This allows us to have 'fresh' hummus within a few minutes which tastes much better than the supermarket alternatives. We add a bit of garlic and sometimes also add a few other herbs/spices too (e.g. coriander, different types of chilli powder). We have done this many times and have been very satisfied with the results!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mandyblueyes

  18 January 2008

  mandyblueyes commented on this recipe

  This is particularly good as its so easy to make. We like ours very garlicky so i do add 3 cloves. I think its al down to taste and its also good without garlic but with a bit of extra chilli thrown in.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lorna

  10 February 2008

  Lorna commented on this recipe

  this really needs a tbl spoon of tahini to bring it alive and the garlic is a must in my opinion. I add raosted garlic for a milder taste

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chillidog

  05 June 2008

  chillidog rated and commented on this recipe

  

  This is the best basic houmous recipe there is! All the people I have made this for say that anyway. Great to dip pitta bread that has had a bit of garlic and parsley butter spread and grilled outside on the BBQ. Sometimes I add roasted peppers and or garlic, it's all good!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Janet

  18 June 2008

  Janet rated and commented on this recipe

  

  This is a great basic recipe however I use tinned Chickpeas instead. I add other things depending on my mood such as garlic, herbs, peppers, olives etc.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Deme

  26 October 2008

  Deme rated and commented on this recipe

  

  A dead easy store cupboard standby in case of unexpected guests for nibbles. I always use tinned chickpeas & add plenty of garlic. Delish

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• magrat

  07 January 2009

  magrat commented on this recipe

  The receipe said "2 hours soaking plus 10 mns preparation time." I bought dried chickpeas because they are cheaper; was about to make the hummus and discover: "soak dried chickpeas OVERNIGHT." I haven't got time to go out and buy tinned. Will leave for 6 hours soaking and 2 hours cooking and hope for the best. It will be a late night! The comment at the top should have read "overnight soaking plus 10 mns preparation plus 2 hours cooking".

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• flubbles1982

  10 February 2009

  flubbles1982 rated and commented on this recipe

  

  This is possibly the most rancid thing I have ever tasted? Is 100g of Tahini correct? I used the can of chickpeas method and the result was an houmous that just tasted and smelt of tahini and it had an awful aftertaste that burnt the back of your throat! I tried to rescue this with another can of chickpeas, garlic and more olive oil, but it was just inedible and so I threw it away. Did I do something wrong?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marola

  04 April 2009

  Marola rated and commented on this recipe

  

  Pleased with this recipe. I keep adding and tasting until I got the flavour I wanted. Unfortunately, not much left to give to guests....haha

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sofamum

  08 April 2009

  sofamum commented on this recipe

  Really nice recipe - I used 3 cloves of garlic and added extra chilli powder & lemon juice. Would like to try with roasted peppers next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Baltar

  26 July 2009

  Baltar rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• HBoswell

  28 July 2009

  HBoswell rated and commented on this recipe

  

  Made this last night and thought it was awful. Decided to let it sit in the fridge overnight to see if it took time for the flavours to develop. Far too much tahini taste, leaves such a horrible aftertaste. I see that others have enhanced this recipe with extras and more extras. I think I'll just go find another recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Neppy

  04 September 2009

  Neppy commented on this recipe

  I don't think the recipe deserves the terrible reviews some people have given. I've just made it, and have a pot of really authentic tasting houmous. I used a tin of chickpeas, and added a really large clove of garlic, which is the main thing that's missing. I used a good tablespoon of tahini paste, and the juice of two lemons. I don't know how this translates with the measurements quoted, but the result is good. I left out the chilli powder because my husband likes plain houmous, and I added two or three good pinches of salt at the end, tasting as I went, because it truly did need it. Don't be put off - just don't forget the garlic!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Neppy

  04 September 2009

  Neppy rated and commented on this recipe

  

  Sorry - I forgot the rating. I took off a star only because of the lack of garlic in the recipe. I see that the Hummus Bros don't like garlic - are they vampires?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sonia

  14 September 2009

  sonia rated and commented on this recipe

  

  Really easy to make and really yummy. I used garlic in my recipe, it just wouldn't have tasted the same without the garlic. I also used a jar of chickpeas instead of dried, can't be bothered to wait for them to soak.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• yummymummy

  01 April 2010

  yummymummy rated and commented on this recipe

  

  well it was a good start.. i used four large pinches of salt, four cloves of garlic, a lot of paprika and 3 lemons and tahini paste. i got there in the end.. an average to good tasting houmous xxxxxx

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3521/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 150g dried chickpeas
• 100g tahini paste
• ½ tsp ground cumin
• ½ tsp chilli powder
• 3 tbsp lemon juice
• 1 tbsp olive oil
• A good pinch of salt

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

2 hours soaking chickpeas plus 10 minutes prep

Ingredients

• 150g dried chickpeas
• 100g tahini paste
• ½ tsp ground cumin
• ½ tsp chilli powder
• 3 tbsp lemon juice
• 1 tbsp olive oil
• A good pinch of salt

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.