Everyone loves hummus, the classic Middle Eastern chickpea and tahini dip. Here’s an easy homemade hummus recipe, with 12 tasty variations. Use hummus as a spread for fresh pita as an appetizer and in sandwiches and wraps. It’s also a great dip for fresh raw vegetables like carrots, bell peppers, turnips, and celery.
While packaged hummus is available almost anywhere food is sold, I still enjoy making my own. It’s easy and tastes better than store-bought. And this DIY version is more economical, yielding a larger quantity.
Here are a dozen ways to vary hummus, which will also be listed in your printable recipe card.
Variations for Homemade Hummus
Prepare any one of the following as directed and add to the food processor once the hummus is already smooth. Pulse on and off until the additional ingredient is finely chopped, but don’t let it become pureed.
Roasted red peppers: Use 1 to 2 whole roasted peppers. Chop coarsely before adding to the food processor.
Olives: 1/2 cup pitted olives: — green or black, your favorite variety.
Sun-Dried Tomatoes: Use about 1/2 cup moist sun-dried tomatoes.
Spinach: Wilt a couple of big handfuls of baby spinach, or use raw.
Mushrooms: My favorite! Wilt a cup or so of sliced brown mushrooms in a skillet and drain before adding to the food processor.
Herbs: Use about 1/2 cup parsley or cilantro leaves, 1 to 2 chopped scallions, 1/4 cup fresh dill or snipped chives, or really, any fresh herb you’d like. Basil is good, too, though it does tend to discolor much more quickly than the other herbs.
Fresh chile pepper: Use 1 to 2 jalapeños or other fresh hot chile peppers, seeded and chopped.
Beet: Add 1 medium roasted or cooked beet. Peel and chop before adding to the food processor. You can also use about 2/3 cup of sliced pickled beets from a jar.
Artichoke hearts: Use a 6-ounce jar of marinated artichoke hearts. Discard any really tough leaves before adding to the food processor. Use the liquid as well.
Pumpkin, butternut squash: Add 1/2 to 1 cup baked pumpkin or butternut squash chunks.
Avocado: Add a medium peeled, diced avocado.
Straight up: And the 12th way is the basic recipe, just as is, with no additions. It’s great that way, too!
Optional garnishes for topping hummus
Go one step further by garnishing your homemade hummus with one or two of the following:
- Sesame seeds
- A few reserved chickpeas
- Fresh parsley
- Thinly sliced scallion
- A swirl of olive oil
- A dusting of paprika
Explore more …
- Fresh Herb and Artichoke Hummus (shown above)
- Sweet Potato Hummus with Artichoke Hearts
- Cilantro Avocado Hummus
Homemade Hummus, 12 Easy and Delicious Ways
While readymade hummus is available almost anywhere food is sold, I still enjoy making my own homemade hummus.
Ingredients
- 15-ounce can chickpeas, drained and rinsed
- 1/4 cup tahini (sesame paste)
- 1 to 2 cloves garlic, crushed (see note)
- Juice of 1 lemon
- Pinch of salt
- Freshly ground pepper to taste
- Ingredients for variations (see a listing in Notes)
Instructions
- Combine all the ingredients in a food processor with 1/4 to 1/3 cup water. Process until smoothly pureed.
- Add any one of the optional additions following as directed.
- Transfer to a serving bowl. Serve as suggested above in the headnote. Store any leftovers in an airtight container in the refrigerator for up to four days.
Notes
Note on garlic: For some, hummus isn’t the same without garlic, but since I’m not a fan of raw garlic, I sauté it first in a tiny bit of olive oil until golden. Truth be told, if I’m going to be incorporating any of the following ingredients, I sometimes skip the garlic altogether.
Variations:
Prepare any one of the following as directed and add to the food processor once the hummus is already smooth. Pulse on and off until the additional ingredient is finely chopped, but don’t let it become pureed.
Roasted red peppers: Use 1 to 2 whole roasted peppers. Chop coarsely before adding to the food processor.
Olives: 1/2 cup pitted olives: — green or black, your favorite variety.
Sun-Dried Tomatoes: Use about 1/2 cup moist sun-dried tomatoes.
Spinach: Wilt a couple of big handfuls of baby spinach, or use raw.
Mushrooms: My favorite! Wilt a cup or so of sliced brown mushrooms in a skillet and drain before adding to the food processor.
Herbs: Use about 1/2 cup parsley or cilantro leaves, or 1/4 cup fresh dill.
Fresh chile pepper: Use 1 to 2 jalapeños or other fresh hot chile peppers, seeded and chopped.
Beet: Add 1 medium roasted or cooked beet. Peel and chop before adding to the food processor. You can also use about 1/2 cup of sliced pickled beets.
Artichoke hearts: Use a 6-ounce jar of marinated artichoke hearts. Discard any really tough leaves before adding to the food processor. Use the liquid as well.
Pumpkin or butternut squash: Add 1/2 to 1 cup baked pumpkin or butternut squash chunks.
Avocado: Add a medium peeled, diced avocado.
Optional garnishes for topping hummus
Go one step further by garnishing your homemade hummus with one or two of the following:
- Sesame seeds
- A few reserved chickpeas
- Fresh parsley
- Thinly sliced scallion
- A swirl of olive oil
- A dusting of paprika
Here are more easy vegan appetizers & snacks.
Explore more easy and tasty chickpea recipes.
Hummus is my go-to snack! I love it with mini-naan “ears” or with fresh veggies or fruit.
I love the taste, & texture. When I make Hummus I add one more step – it’s a bit time consuming but completely worth it –
Before adding the chickpeas to the food processor I remove the skins on the chickpeas. It makes for a wonderfully smooth and creamy bowl of Hummus. After it’s done I let it sit in the fridge, overnight, to let the ingredients marry, then I and friends enjoy a day later.
Hmmmm … that’s an interesting idea, to remove the skins. I think I’ll try that next time!n Thanks for the tip, Carol.