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Classic Hummus, with variations

Hummus recipe

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.

Variations:
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
Hummus, pita, and veggies
Explore VegKitchen’s selection of flavorful snacks and dips.
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21 Comments

  • Reply
    hummus
    November 1, 2011 at 4:23 pm

    I love hummus, and I always eat it with crackers. What are other ways to eat hummus? I would like to make yummy healthy sandwiches or something with it, but I know it has to be just so for hummus to taste good with it. So please what is your favorite recipe for hummus snacks ?

  • Reply
    Beach Mom
    August 30, 2012 at 8:49 pm

    We love hummus with veggies – sliced cucumbers are great to balance out a spicy hummus dip, but any veggies will do! We put hummus on any kind of bread or wrap, but a crusty bread or a good wrap or corn tortilla are favorites.

  • Reply
    lazylar
    May 8, 2013 at 4:00 pm

    I’ve been making this for many years, but rather than prepared beans and tahini I used soaked beans and toasted sesame seeds, blended well with the other ingredients.

  • Reply
    Dmitri
    January 15, 2014 at 3:03 pm

    I use it as a sandwich spread: just spread a couple tablespoons on a couple slices of good whole grain bread, top with shredded carrots, paper thin slices/slivers of onion and green and/or red pepper rings. Sometimes when I have it, I’ll shred jicama and put that on too.

    • Reply
      Nava
      January 15, 2014 at 9:58 pm

      That sounds fantastic, Dmitri. I love jicama and wish it were available in my area more often.

  • Reply
    Frances Rixon
    February 25, 2014 at 2:39 pm

    Add it to your soups!

    • Reply
      Nava
      February 25, 2014 at 2:57 pm

      Do you mean to dollop it onto soup, or serve it with soups? I suppose both would be good!

  • Reply
    Tangelene Ramsay
    February 25, 2014 at 2:51 pm

    It may seem redundant, but it is great with falafels in a pita. Add a little lettuce, some red onion and cucumber and it is an amazingly quick, easy and delicious supper!

    • Reply
      Nava
      February 25, 2014 at 2:57 pm

      Sometimes things are classic for a reason! You’re so right about this combination. Though chickpeas are part of both, the end result is much different and they go so well together.

  • Reply
    Candy
    February 25, 2014 at 3:00 pm

    On a sandwich with a slice of tomato, spinach and whatever else you like! Yummy

  • Reply
    Luis Bayter
    February 25, 2014 at 6:21 pm

    So good that receipe is healthy, help me to loose weight

  • Reply
    Luis Bayter
    February 25, 2014 at 6:22 pm

    Is so good, show me more.

    Thanks

  • Reply
    Mary Sheeline
    February 25, 2014 at 10:02 pm

    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!

  • Reply
    Rose Saulsbury
    February 26, 2014 at 11:28 am

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

  • Reply
    Mark Ross
    February 26, 2014 at 11:40 am

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

  • Reply
    Mark Ross
    February 26, 2014 at 11:44 am

    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.

  • Reply
    Nava
    February 26, 2014 at 11:47 am

    Interesting idea, Rose. And Mark, thanks for the suggestions; I’ve added them to the list of variations, above.

  • Reply
    Vickie
    June 15, 2016 at 10:07 am

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

  • Reply
    Jan
    August 22, 2016 at 9:27 am

    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.

  • Reply
    Nava
    August 22, 2016 at 9:11 pm

    Thanks, Jan — great tips!

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