I accidentally defrosted 1/2 lb. of haricots verts and needed to use them quickly. This recipe did the trick and then some. My chili oil doesn't have garlic so I added extra fresh garlic. I couldn't get the lid off the honey jar so used blue agave for the sweetening. I only use olive oil. None of that seemed to detract from this recipe at all. Now I did have to cook the beans longer because they were rubbery when I followed the time guidelines, but that just gave the sauce more time to integrate with the beans. I'll make this with fresh beans next time and the time after that....
I made this recipe exactly as written with the exception of using small red lentils. The recipe is superb except for one thing--the hard carrots ruined the overall texture. I recommend either parboiling the carrots or coarsely grating them, which I plan to do next time I make it.
This hummus is delicious. I wouldn't change a thing, although I made a triple recipe and made two alternatives with part of it: one with steamed yellow squash with cinnamon and cloves and one with chopped basil added. I baked up some pita chips and have been having the best lunches, sampling my 3 dishes alternatively.
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