This is a great recipe. The fact that people creating division by bringing country of origin and political affiliations into is unfortunate. I continue to hear how people want unity. You cannot and will not create it thru constant criticism, negative rhetoric, and creating divisions. In order to unite we must bring people together. Food is very good at this. Country of origin or a mistake concerning it is irrelevant. You can politely say it may be an error, but, at the end of the day, great hummus is what is important and people sitting down together and enjoying it is all that matters. If we are all dead tomorrow, the joy of the meal is far more important than who was right or wrong! Life is too short for nonsense.

Hummus is not Israeli. Just because you can eat sushi in the U.S. it doesn't make it American, does it? Please don't perpetuate cultural appropriation.

Turns out creamy and delicious every time! Every person I have shared this with raves about it. Well worth the time to make your own when it is this good!

What a joke. Hummus being Israeli? Just another thing brazenly stolen from the oppressed Palestinians

This recipe was silky smooth! Amazing but a little boring, so I paired it with pickled turnip and fresh chopped parsley. I only soaked the chickpeas for 7 hours and boiled for 25 mins, by then they were already falling apart. Overall this is the best recipe I've tried and will definitely be making again!

Best hummus I have ever made! Way better than store bought, I will never go back. I agree with the other comment that the way the garlic is prepared ensures it is not overpowering. Easy to make your own with different toppings, though I usually just enjoy it as is. Lasts for about a week in the fridge.

This is my go to hummus dish! I've brought it to parties and served it at home and it never fails to impress! I feel super proud when I say its homemade.

Great recipe! Very healthy! Very smooth with great flavor!

My earlier review had his restaurant misspelled. It's Shaya, not Zia. Need to focus on one thing at a time.

Absolutely love this recipe. Love Michael Solomonov's book too. We've been going to New Orleans for Jazz Fest every year for the past who knows how long, and for as long as Michael's restaurant, Zia, has been open, we've been going there for the hummus. Lots of other great food there but hell, why waste space in my stomach on anything other than his hummus with bread that's fresh out of the oven. I can tell you that he must be doing something different at the restaurant because I can never replicate the taste. Maybe it's like drinking wine at a vineyard. It's never the same at home. Cheers

This recipe beats any of the finest restaurant versions I have ever had! It was the first time I made hummus from scratch and I think it’s fair to say, it may only be the only one I can have ever again! I used the best of each of the ingredients; Meyer lemons, Soom tahini, and either Brightland or Wonder Valley olive oil. I also slightly increased the amount of cumin. For the topping I added za’atar!

I am really disappointed in Bon Appetit allowing a political remark as a review. Please see Anonymous date 8/31/19. Please remove this comment as it is offensive. Political remarks are not a place where the sharing of food brings understanding of other cultures and situations, not denegration.

This lovely recipe replaced Ottolenghi's version as my go to. I've made it "as is" at least a dozen times to rave reviews, but of course recipes like this one are endlessly adaptable. I roast a whole onion and whole head of garlic for an hour at 300F and then add those to the mix but that may be gilding the lily. I'm grateful to reviewers who mentioned that the baking soda detracts from nutrition. I omitted it and the result was only slightly less silky and still delicious.

Divine! We don't often have hummus as the grocery store stuff is often pretty bad. No more, this will be a staple. Spend the money on a very high quality EVOO.. Thank you BA, excellent as always.

I usually really like bon appetit, but I’m very disappointed by this recipe. Please try and do just a little bit of basic historical research next time. Maybe instead of giving attention to the perpetrators of violence you should do it the other way around. If you want a legitimate recipe, find a Palestinian, of which there are less and less every day.

Made this last night and it is the best hummus I have ever made! I simmered a put of canned chickpeas for a while with the baking soda and it really does make a difference. I also love how the garlic is strained -- my boyfriend does not like garlic that much, but this step made it bearable for him!

I have tried for YEARS to make hummus I liked as much as good restaurant hummus—to no avail. THIS recipe did it! AMAZING!!! Thank you!!!

I love this recipe! It’s creamy, delicious and so intensely satisfying.

I love this recipe. Instead of olive oil on top, I reserved some chickpeas which I mixed with olive oil and za'tar and used it to top the hummus.

This is a great hummus recipe and so much cheaper than buying hummus from the store. I make this recipe with a can of chickpeas versus using dried chickpeas.