16 Easy And Delicious Hummus Recipes (2024)

FAQs

What can I add to hummus to make it tastier? ›

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

If your hummus is the right consistency or thickness but it tastes dry and pasty, it might be lacking a bit of oil. This recipe relies on the tahini to give it creaminess as I don't find olive oil makes enough of a difference to warrant the extra calories.

Dried chickpeas provide better flavor than canned. Overcooking the chickpeas in water with baking soda makes them easier to blend. Puréeing the chickpeas while they're still hot lets you use a blender instead of a food processor for smoother texture.

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

A simple touch of fresh chopped green onions, chives, parsley, rosemary or dill is another brilliant way to add more flavor to your hummus. Just add the herb of your choice (or use a mix!), drizzle with some olive oil and sprinkle on some sea salt.

It tastes bad - the amount of lemon and tahini is off. It has preservatives and it has ingredients that are unnecessary (like salt), it uses soy bean oil, and other stuff like locust bean gum that I'm guessing is added for a smoother texture.

In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za'atar. Hummus can be refrigerated in an airtight container for up to one week.

A: Many packaged hummus brands are pretty healthy – the basic ingredients are chickpeas, tahini (sesame seed paste), olive oil, garlic and lemond juice. But making it at home allows you to control the sodium, calories and nutrients. It means you can also play with the taste.

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient!

The other main ingredient of hummus (besides chickpeas) is tahini. Not only is that sesame-based product keto-friendly, but it's also high in calcium and fat, explained Foroutan.

Why boil chickpeas for hummus? ›

These wet chickpeas have been dried and then boiled already, so they are ready for making hummus. However, many stores offer them in dried form—and in that case, you do need to soak or cook chickpeas for hummus, in order to soften them enough for blending into hummus' signature creamy texture.

Chinese sesame paste (for. e.g., hot pot) is a really good substitute, especially if you want a more toasted sesame flavor. Making your own tahini is pretty simple.

Peanut butter is often recommended as a substitute for tahini, but cashew butter may yield better results. It is a more neutral nut butter and is often used as a base for plant-based dips, sauces, and salad dressings much like tahini. For those with sesame allergies, cashew butter is a seed-free alternative.

Sometimes just an extra pinch of salt can transform a bland hummus into a terrific hummus where all the flavors come together perfectly.

Use a classic hummus and then add garlic, lime juice, cumin, coriander, and cayenne to taste, or buy a flavored hummus like garlic or red pepper to eliminate additional seasonings. Mix the beans into your hummus and you're ready to go. A savory black bean hummus can be used in myriad ways.

Nuts, seeds, spices

Top up your hummus with delicious spices and nuts that not only look beautiful, but also add another depth of flavour. Try sprinkling with spices such as sumac, baharat blend or paprika, and with toasted pine nuts, pumpkin seeds or roasted chickpeas.

This one even doubles as a tasty snack or a light dinner with a few other filling appetizers. Spread hummus on a platter or in a bowl, then top with cool cucumber, tomatoes, olives, artichokes and feta cheese. Each bite is a burst of tangy, bright and creamy flavor!