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A smooth, creamy hummus dip, ready to be served.

Master Hummus: 5 Key Recipes

Learn to make five delicious and versatile hummus recipes, from classic to adventurous flavors. These recipes are perfect for snacking, entertaining, or adding a healthy boost to your meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Classic Hummus
  • 15 oz canned chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp ground cumin
  • 2-4 tbsp cold water
  • 1/2 tsp salt
  • 1 tbsp olive oil, for drizzling
Roasted Red Pepper Hummus
  • 1/2 cup roasted red peppers, drained from a jar
Spicy Sriracha Hummus
  • 1-2 tsp Sriracha sauce or to taste
Pesto Hummus
  • 2 tbsp prepared pesto
Black Bean Hummus
  • 15 oz canned black beans, drained and rinsed
  • 2 tbsp lime juice
  • 1/2 tsp chili powder
  • 2 tbsp cilantro, chopped

Equipment

  • food processor
  • serving bowls

Method
 

Classic Hummus
  1. Combine chickpeas, tahini, lemon juice, garlic, cumin, cold water, and salt in a food processor.
  2. Process until smooth, scraping down the sides as needed.
  3. If the hummus is too thick, add more cold water, one tablespoon at a time, until desired consistency is reached.
  4. Transfer to a serving bowl, drizzle with olive oil, and serve.
Roasted Red Pepper Hummus
  1. Prepare the classic hummus recipe as directed.
  2. Add roasted red peppers to the food processor with the other ingredients and blend until smooth.
Spicy Sriracha Hummus
  1. Prepare the classic hummus recipe as directed.
  2. Add Sriracha sauce to the food processor with the other ingredients and blend until smooth.
Pesto Hummus
  1. Prepare the classic hummus recipe as directed.
  2. Add prepared pesto to the food processor with the other ingredients and blend until smooth.
Black Bean Hummus
  1. Combine black beans, tahini, lime juice, garlic, chili powder, cilantro, cold water, and salt in a food processor.
  2. Process until smooth, scraping down the sides as needed.
  3. If the hummus is too thick, add more cold water, one tablespoon at a time, until desired consistency is reached.
  4. Transfer to a serving bowl and serve.

Notes

For extra smooth hummus, remove the skins from the chickpeas before blending. You can also adjust the amount of liquid to achieve your preferred consistency. Hummus can be stored in an airtight container in the refrigerator for up to 5 days.