6 Delicious Hummus Recipe Variations

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Try these 6 yummy hummus recipe variations - creamy, nutty, velvety and delicious. Perfect for any occasion. 

I love hummus, not only is it quick and easy to make, but it is so versatile and nutritious. You can eat hummus as an appetizer with crudités and pitas, as a dip on a charcuterie board, or as a spread on sandwiches and wraps.

Hummus makes a pretty dip with its colourful toppings and assortment of veggies, crackers, and pitas at its side. This low caloric dish is great for a weight conscious lifestyle, because it contains plenty of fibre and other essential nutrients.

Warm chewy pita bread cut in triangles is a great side dish. These whole grain pitas without oil or sugar are more nutritious than the regular pitas and pair beautifully with the healthy dip. You should also add a wide assortment of veggies to the platter for colour and texture.

The traditional hummus is delicious on its own, but can be jazzed up with many different ingredients to add vibrant colours and flavour variety.

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Hummus Nutritional Profile

Hummus is made with chickpeas that are rich in protein, fibre, and many vitamins and minerals, such as vitamins A & E and potassium and magnesium. Extra virgin olive oil is used in the recipes and drizzled on top. Olive oil is a great source of antioxidant compounds that fight free radicals in the body.

Garlic is in most hummus recipes and contains a compound called allicin that has many health benefits. On top of that, hummus does not contain sugar or added preservatives. Fresh ingredients, such as parsley, lemon juice, and various vegetables are added for variations, delivering many more essential vitamins and minerals to the dish.

Tips When Making Hummus

• If using canned chickpeas, ensure you rinse them thoroughly as you should all canned beans. This washes off the sodium and starch. By rinsing the beans you will also decrease the gaseous consequence that can come from eating them.
• Blend thoroughly until the hummus is smooth and velvety.
• Add cold water if the hummus is a bit dry, 1 tablespoon at a time.
• Can be stored in a sealed container in the fridge for up to 1 week
• Hummus can be frozen up to 4 months. Here are instructions to freeze properly.

1. Original Hummus

Ingredients:
1 can (15 oz) chickpeas (also known as garbanzo beans), drained and rinsed
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup tahini (sesame paste)
1 small garlic clove, minced
2 tbsp. extra virgin olive oil, plus more for serving
1/2 tsp. ground cumin
Salt, to taste
2 to 3 tablespoons water
Paprika, for garnish (optional)
Chopped fresh parsley, for garnish (optional)

Directions:
1. In a food processor, combine the chickpeas, lemon juice, tahini, minced garlic, olive oil, cumin, and a pinch of salt.
2. Process until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
3. If the hummus is too thick, add 2 to 3 tablespoons of water, one tablespoon at a time, and continue to process until you reach your desired consistency.
4. Taste the hummus and adjust the seasoning as needed, adding more salt or lemon juice if desired.
5. Transfer the hummus to a serving dish and drizzle with extra virgin olive oil. If desired, sprinkle with paprika and chopped fresh parsley for garnish.
6. Serve with pita bread, crackers, or fresh vegetables for dipping.

2. Black Bean Hummus

Ingredients:
1 can 15 oz. (400g) can black beans, keep the water from the can
1 garlic clove, minced
2 tbsp. olive oil
2 tbsp. tahini
2 tbsp. lime juice, or more
½ tsp. cumin
½ tsp. salt
¼ tsp. cayenne pepper

Directions:
1.In a food processor, blend until smooth ¼ cup of water from the can of black beans with garlic, olive oil, tahini, lime juice, and spices.
2.Add the black beans and blend for another 1-2 minutes, until creamy and smooth.
3.Serve as a dip with fresh vegetables or crackers.
4.Store in a sealed container in the fridge for up to 1 week.

3. Sweet Potato Hummus

Ingredients:
1 ½ cup (250g) chickpeas, drained and rinsed
1 cup (255g) sweet potato, mashed
4 tbsp. tahini
½ tsp. smoked paprika
1 garlic clove, minced

Directions:
1.Place all the ingredients in a high speed blender or food processor and blitz until smooth and creamy.
2.Transfer dip into a serving bowl and drizzle with olive oil and top with sesame seeds and paprika.

4. Roast Beet Hummus

Ingredients:
5 small roasted beets
1 15 oz can of chickpeas, drained and rinsed
4 small garlic cloves
2 tbsp. tahini
1 tbsp. cumin
3 tbsp. lemon juice
2 tbsp. olive oil
1 tsp sea salt
Pepper to taste
3 or 4 ice cubes

Directions:
1. Throw all ingredients into a blender and blitz until smooth.
2. Scrape around the edges and blend some more.
3. Taste and add more spices as necessary.
4. Transfer dip to a serving bowl and top with pine nuts and parsley.

5. Avocado Hummus

Ingredients:
1 15 oz can of chickpeas, drained and rinsed
1 or 2 garlic cloves, minced
2 tbsp. Greek yogurt
1 tsp. cayenne pepper(more or less depending on desired spice level)
1 tsp. cumin
3 tbsp. tahini paste
Sea salt to taste
1/3 cup lime juice

1. Throw all ingredients into a blender and blitz until smooth.
2. Scrape around the edges and blend some more.
3. Taste and add more spices as necessary.
4. Transfer the hummus to a serving bowl and top with extra virgin olive oil, cayenne pepper or paprika and cilantro for colour.

6. Spicy Hummus

Ingredients:
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
1/4 cup tahini (sesame paste)
2-3 tbsp. freshly squeezed lemon juice
2 cloves garlic, minced
2 tbsp. olive oil
1 tsp. ground cumin
1/2 tsp. paprika
1/2 cup roasted red peppers (from a jar or homemade), drained
Salt, to taste
2-4 tbsp. water (adjust for desired consistency)
Optional toppings: extra olive oil, chopped parsley, additional paprika for garnish.

Directions:
1. In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, olive oil, ground cumin, paprika, roasted red peppers, and a pinch of salt.
2. Blend the ingredients until smooth. If the mixture is too thick, gradually add water, 1 tablespoon at a time, until you reach your desired consistency.
3. Taste the red pepper hummus and adjust seasoning as needed. Add more salt or lemon juice if desired for flavor balance.
4. Transfer the red pepper hummus to a serving bowl. If you like, drizzle some extra olive oil over the top and sprinkle with chopped parsley and a pinch of paprika for garnish.
5. Serve the red pepper hummus with your favorite dippers such as pita bread, crackers, raw vegetables, or use it as a spread in sandwiches or wraps.

Enjoy your homemade red pepper hummus! The roasted red peppers add a lovely sweetness and depth of flavour to the hummus. Adjust the seasoning and texture to suit your taste preferences.

Take Away

By adding variations to your hummus profile, you will never get sick of this delicious dip and can serve for many different occasions. It is easy to make, nutritious, freezes well, and is a fan favourite – win win. Let me know which of the 6 hummus recipe variations you liked the best, comment below.