Categories: Easy, Healthy Recipes for Kids and TeensVegan RecipesVegan Snacks and Dips

Classic Hummus, with variations

What’s a vegan web site without a basic recipe for hummus? Here’s ours, with a few tasty variations. This classic Middle Eastern dip is great teamed with fresh pita bread and crisp veggies for scooping it up. It’s a fantastic snack for kids and a great ingredient for wraps or pita sandwiches.

Serves: 8 or more

  • 1 1/2 to 2 cups cooked chickpeas or one 15-to 20-ounce can,
    drained and rinsed
  • 1/4 cup tahini (sesame paste)
  • 1/3 to 1/2 cup water (depending on amount of chickpeas used)
  • 1 to 2 cloves garlic, crushed, optional
    (or, you can sauté until golden before adding
    if you like garlic, but not raw)
  • Juice of 1 lemon
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • Paprika for garnish, optional

Combine all the ingredients except the paprika in a food processor. Process until smoothly pureed, then transfer to a serving bowl. Sprinkle with paprika if you’d like, and serve at room temperature.

Add a modest amount of any of the following for some fun and flavorful variations. Either chop finely and stir in by hand, or add to the food processor once the hummus is smooth, and pulse on and off a few times to blend in:

  • Green or black pitted cured olives
  • Raw or wilted spinach or arugula
  • Fresh dill
  • Fresh parsley
  • Fresh cilantro
  • Roasted red bell pepper
  • Sun-dried tomatoes
  • Jalapeño or poblano pepper
  • Artichoke hearts
  • Toasted pine nuts
  • Lightly cooked beets
Explore VegKitchen’s selection of flavorful snacks and dips.
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View Comments

  • I eat my hummus with a spoon!
    I've mixed spinach and artichoke hearts in and I love the combination, with lots of lemon juice and garlic.
    Occasionally, I've spooned it into my cooked and drained pasta and it's wonderful that way!

  • This week I made some with buffalo wing sauce in it. The spicy was a good contrast to cool crispness of the veggies.

  • A handful of Coriander (Cilantro for you colonials!)leaves and stems added to the food processor makes a fine tasting hummus.

  • Another variation, which I have just remembered, is to add a few cooked beetroot to the blender. The flavour is superb and the colour is mind-blowing.

  • At my favorite vegan restaurant they use hummus as a spread on their veggie burgers instead of the traditional burger condiments. Delicious!

  • I happened to have store-bought hummus in the frig. This recipe is by far superior, and so much cheaper. Next time I will crush the garlic before I put it in the food processor for finer distribution. Also, next time I will try cutting the tahini in half, to lower the fat, to see if the great taste is still there. I used the liquid from the garbanzo bean can for the water, as my beans were no-sodium, organic.