6 Homemade Hummus Flavors
One smooth base recipe, then roasted red pepper, jalapeño-cilantro, roasted garlic, sun-dried tomato and roasted beet.
The smooth base
- 1 (15-ounce) can chickpeas, drained (save the liquid)
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1 small garlic clove
- 1/2 teaspoon salt
- 2 to 4 tablespoons ice water
- 2 tablespoons olive oil
Blend the tahini and lemon juice for 1 minute first, until whipped and pale. Add the garlic, salt and chickpeas and blend for 3 to 4 minutes, scraping down the sides and adding ice water a spoonful at a time. Long blending is the secret to silky hummus. Finish with the olive oil.
Each flavor below is blended into one batch of the base.
Classic lemon-garlic
- 1 batch base hummus
- 1 extra teaspoon lemon zest
- 1 pinch paprika and olive oil, to serve
Blend the zest into the base, swirl into a bowl and finish with paprika and a pool of olive oil.
Good with: Pita, cucumbers, wraps
Roasted red pepper
- 1 batch base hummus
- 1/2 cup jarred roasted red peppers, patted dry
- 1/2 teaspoon smoked paprika
Blend in the peppers and paprika. Reduce the ice water, as the peppers add moisture.
Good with: Crackers, grilled chicken, sandwiches
Jalapeño-cilantro
- 1 batch base hummus
- 1 jalapeño, seeded for mild
- 1/2 cup cilantro
- 1 tablespoon lime juice
Blend until flecked green.
Good with: Tortilla chips, burrito bowls
Roasted garlic
- 1 batch base hummus
- 1 head garlic, roasted until soft
- 1/4 teaspoon black pepper
Roast the garlic head, cut-side up and wrapped in foil with a drizzle of oil, at 400°F for 40 minutes. Squeeze in the cloves and blend.
Good with: Roasted vegetables, flatbread
Sun-dried tomato and basil
- 1 batch base hummus
- 1/3 cup sun-dried tomatoes in oil, drained
- 6 basil leaves
Blend in the tomatoes, then pulse in the basil.
Good with: Pasta salad, sandwiches
Roasted beet
- 1 batch base hummus
- 1 small cooked beet (about 3 ounces), chopped
- 1/2 teaspoon ground cumin
Blend until bright pink and smooth.
Good with: A party platter, pita chips
Storage
Keep hummus covered in the fridge and eat within 4 days. A thin layer of olive oil on top stops it drying out. Tahini is made from sesame, a major food allergen.
Questions, answered
How do I make hummus smoother?
Whip the tahini and lemon juice first, then blend the chickpeas for a full 3 to 4 minutes, adding ice water gradually.
