9 Best Hummus Recipes
We all know that this popular Middle Eastern dip comes with impressive health benefits and is packed with proteins, fiber, vitamins and minerals.
They’re super versatile and an array of ingredients can be incorporated into this legume-based dip.
All you need is a handful of ingredients, spices and herbs, and a food processor to blitz away! They’re so much better than the store-bought kind, and the creative flavour blends will never get you bored!
Here’s our top 9 Hummus recipes for you to try out:
1. CLASSIC CHICKPEA HUMMUS
PREP TIME
5 minutes
COOKING TIME
10 minutes
TOTAL TIME
15 minutes
SERVING
6
INGREDIENTS:-
- 1 1/2 cup cooked chickpeas
- 1 medium lime, juiced
- 1 tsp cumin powder
- 1/2 tsp red chilli powder or paprika
- 1/2 tsp ground black pepper
- Salt to taste
- 3 cloves garlic, chopped
- 2 tbsp olive oil
For the tahini:
- 3 tbsp white sesame seeds
- 1 tbsp vegetable oil
INSTRUCTIONS:-
- For the tahini : In a wide saucepan, roast the sesame seeds on medium-low heat for 3-5 minutes or until crunchy and aromatic. Allow to cool.
- Add the toasted seeds to a blender and blend to a coarse texture.
- Add vegetable oil and continue to blend to a smooth and runny paste.
- For the hummus : To a blender, add the chickpeas and blend to a fine texture. Add the lime juice, tahini and the remaining spices and continue to blend until smooth and creamy. (Add a little water if required).
- Transfer to a bowl and drizzle extra olive oil and sprinkle paprika powder on top, if desired. Garnish with chopped parsley and serve warm with pita bread and assorted veggies.
II. EDAMAME HUMMUS
PREP TIME
5 minutes
COOKING TIME
10 minutes
TOTAL TIME
15 minutes
SERVING
6
INGREDIENTS:-
- 1 1/2 cup shelled edamame
- 1/2 cup cooked chickpeas
- 1/2 cup tahini
- 1 medium lime, juiced
- 1 tsp cumin powder
- 1/2 tsp red chilli powder or paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt (or to taste)
- 1 clove garlic, chopped
- 3 tbsp olive oil
- 1/2 cup coriander, chopped
INSTRUCTIONS:-
- Bring a pot of water to a boil and add the edamame and a pinch of salt. Boil for about 5 minutes or until tender. Drain and set aside.
- To a food processor or blender, add the edamame and the remaining ingredients and blend until smooth. If required, add 1-2 tablespoons of water to bring the hummus together.
- Transfer to a bowl and drizzle olive oil on top and season to taste.
III. BEETROOT HUMMUS
PREP TIME
5 minutes
COOKING TIME
20 minutes
TOTAL TIME
25 minutes
SERVING
6
INGREDIENTS:-
- 1 cup cooked chickpeas
- 1 medium beetroot
- 3 cloves garlic, chopped
- 2 tbsp olive oil
- 1 medium lime, juiced
- 2 tbsp tahini
- 1/2 tsp cumin powder
- Salt to taste
- A pinch of ground black pepper
- Chopped coriander leaves for garnishing.
INSTRUCTIONS:-
- Bring a pot of water to a boil and add the beetroot. Let it cook for about 20 minutes or until tender when pierced with a fork.
- Rinse under cold water and remove the skin.
- To a food processor, add the mashed beetroot, cooked chickpeas and the remaining ingredients and blend to a fine texture. If it’s too thick, add 1-2 tablespoons of water.
- Transfer the hummus to a serving bowl, drizzle olive oil and garnish with chopped coriander.
IV. SWEET POTATO HUMMUS
PREP TIME
5 minutes
COOKING TIME
15 minutes
TOTAL TIME
20 minutes
SERVING
6
INGREDIENTS:-
- 1 cup cooked chickpeas
- 1 medium sweet potato
- 3 cloves garlic, chopped
- 2 tbsp olive oil
- 1 medium lime, juiced
- 2 tbsp tahini
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1/2 tsp chilli flakes (optional)
- Salt to taste
INSTRUCTIONS:-
- You can start by either boiling or baking the sweet potato.
For boiling – Bring a pot of water to a boil and add the beetroot. Let it cook for 6-7 minutes or until tender when pierced with a fork. - Rinse under cold water and remove the skin.
- For baking – preheat the oven to 400 degrees F. Place the potato on a baking sheet and drizzle over a tablespoon of olive oil. Bake for 30 – 40 minutes until softened, flipping it over halfway. Remove from oven and allow to cool slightly before peeling off the skin.
- To a food processor or blender, toss all the ingredients and blitz until you have a smooth paste. Add more tahini for a creamer consistency. Taste and adjust the seasoning if required.
- Spoon the hummus into a bowl and sprinkle paprika on top.
V. KALE HUMMUS
PREP TIME
5 minutes
COOKING TIME
12 minutes
TOTAL TIME
17 minutes
SERVING
6
INGREDIENTS:-
- 1 cup chickpeas
- 2 cup kale, chopped and stems removed
- 3 cloves garlic, chopped
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 medium lime, juiced
- 1/2 tsp cumin powder
- 1/2 tsp ground black pepper
- Salt to taste
INSTRUCTIONS:-
- Heat oil in a skillet over medium heat. Add the kale and chopped garlic and sauté until the kale starts to wilt and shrink to about half the amount. Allow the mixture to cool.
- To a food processor, add the kale-garlic mixture along with the remaining ingredients and pulse until smooth.
(Note : You can also add raw kale instead of cooking it for a stronger taste) - Serve with pita bread, chips or assorted veggies.
VI. AVOCADO HUMMUS
PREP TIME
5 minutes
COOKING TIME
10 minutes
TOTAL TIME
15 minutes
SERVING
6
INGREDIENTS:-
- 1 cup chickpeas
- 1 large avocado, halved and pitted
- 3 cloves garlic, chopped
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 medium lime, juice
- 1 tsp paprika or chilli powder
- 1 tsp cumin powder
- 1/2 tsp ground black pepper
- Salt to taste
- 2-3 tbsp cilantro, finely chopped
INSTRUCTIONS:-
- To a food processor, add all the ingredients expect for cilantro and pulse until smooth. Add a little water if the mixture is too dry.
- Transfer to a bowl and top with a drizzle of olive oil, chilli powder and cilantro.
VII. ROASTED CARROT HUMMUS
PREP TIME
5 minutes
COOKING TIME
30 minutes
TOTAL TIME
35 minutes
SERVING
5
INGREDIENTS:-
- 1/2 cup cooked chickpeas
- 2 cups carrots, chopped
- 3 cloves garlic, chopped
- 2 tbsp olive oil
- 1 medium lime, juiced
- 2 tbsp tahini
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1/2 tsp chilli flakes (optional)
- Salt to taste
INSTRUCTIONS:-
- Preheat the oven to 400 degrees F.
- Place the carrots and garlic on a prepared baking sheet and drizzle over olive oil. Roast for 20-30 minutes or until tender. Remove from oven and allow to cool.
- Transfer the roasted mixture along with the remaining ingredients to a food processor and blend until smooth and creamy. If required, adjust the consistency by adding a bit of water.
- Transfer the hummus to a serving bowl and garnish with sesame seeds, olive oil and chopped parsley.
VIII. SUN DRIED TOMATOES & BASIL HUMMUS
PREP TIME
5 minutes
COOKING TIME
10 minutes
TOTAL TIME
15 minutes
SERVING
6
INGREDIENTS:-
- 1 cup chickpeas
- 1/2 cup sun dried tomatoes
- 1/2 cup fresh basil
- 1 lime, juiced
- 3 cloves garlic, chopped
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 tsp paprika or chilli powder
- 1/2 tsp ground black pepper
- Salt to taste
INSTRUCTIONS:-
- To a food processor or blender, toss all the ingredients and blitz until you have a smooth paste. Taste and adjust the seasoning if required.
- Roughly chop up a few more pieces of sun-dried tomatoes and stir into the hummus.
- Serve with pita bread, chips or fresh veggies.
IX. SPINACH HUMMUS
PREP TIME
5 minutes
COOKING TIME
10 minutes
TOTAL TIME
15 minutes
SERVING
6
INGREDIENTS:-
- 1 cup chickpeas
- 1 cup spinach, chopped
- 3 cloves garlic, chopped
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 medium lime, juiced
- 1/2 tsp cumin powder
- 1/2 tsp ground black pepper
- Salt to taste
INSTRUCTIONS:-
- Wash and dry the spinach.
- Add all the ingredients to a food processor and process until thoroughly smooth.
- Taste and add additional spices if desired.
- Scoop the hummus into a bowl and drizzle with olive oil and paprika.
