10 hummus recipes you haven’t tried yet

The hummus is one of the easiest dishes to prepare: you only need the ingredients and a mixer, and the ingredients are very common, it is easy to find them close to home. Even so, it has taken a long time to make its way into our gastronomy. Before it was a recipe linked to vegetarian and vegan cuisine and now it is even sold already prepared.

The secret of its success is in its simplicity and exquisite flavor. The combination of creamy texture and flavors of the spices makes it ideal to take at any time and add to any quick preparation.

With a few small changes we can create our own hummus with different flavors and colors, so we will always have a wide range of flavors and textures to choose from, achieving a very versatile and healthy pâté.

With these recipes I want you to experiment at home and make your own hummus. All of them are very easy and take 5 minutes to prepare. You can take these recipes and make your own versions by changing ingredients.

1. Basic hummus

Ingredients

1 cup of cooked and drained chickpeas (they serve canned) 2 tablespoons of tahini (for my taste white tahini is better, but toasted will do) 1 tablespoon of freshly squeezed lemon juice 1 garlic clove (peeled and without nerve) ¼ of teaspoon of salt A pinch of cumin powder To decorate: olive oil and sweet paprika

Preparation

Put all the ingredients in the mixer and beat it all together for 2-4 minutes, until a homogeneous and smooth cream is formed, with no visible chunks. Taste it and rectify salt or lemon to taste. If you use canned chickpeas, you can add 2 tablespoons of the chickpea liquid (aquafaba) to the mixture before blending it, you will have a much creamier and lighter hummus. You can also add a little water or vegetable drink (for example, unsweetened and unflavored soy). For a creamier hummus add 1 tablespoon of olive oil before blending. Serve it on a plate with a drizzle of olive oil and sweet paprika sprinkled on top.

It can be stored in the fridge, in a tightly closed container, up to 4 days.

2. Hummus with yogurt

Ingredients

1 cup cooked and drained chickpeas (serve in a jar) 1 unsweetened and unflavored soy yogurt 1 tablespoon tahini 1 teaspoon freshly squeezed lemon juice 1 garlic clove (peeled and stem removed) ¼ teaspoon salt Pinch cumin powder To decorate: olive oil and sweet paprika

Preparation

Put all the ingredients in the mixer and beat it all together for a few minutes until you get a smooth cream. Taste it and rectify salt to taste. You can also add a pinch of ground black pepper when serving.

3. Hummus with kalamata and herbs

Ingredients

1 cup garbanzo beans, cooked and drained (served in a jar) 10-12 kalamata olives (pitted) 1 tablespoon basil paste (or 5-6 large fresh basil leaves) 1 tablespoon fresh parsley (a small bunch without stems) 1 tablespoon oregano 1 tablespoon tahini (white tahini is best for me, but toasted will do) 1 tablespoon freshly squeezed lemon juice 1/2 garlic clove (peeled and stem removed) Pinch cumin powder To decorate: olive oil and some kalamata olives

Preparation

Beat all the ingredients together until you get a smooth cream with no chunks. Taste it and add a pinch of salt if you find it necessary (olives are already quite salty). Serve it with a pinch of oil on top and some olives.

4. Pepper hummus

Ingredients

1 cup cooked and drained chickpeas (serve in a jar) 4 roasted piquillo peppers, drained 1 small bell pepper (canned) 1 tablespoon paprika meat (optional) ½ teaspoon sweet paprika 2 tablespoons tahini 1 tablespoon juice freshly squeezed lemon 1/2 garlic clove (peeled and cored) A pinch of cumin powder To decorate: olive oil, pan-roasted chickpeas and a few strips of red pepper

Preparation

Beat it all with the mixer for a few minutes until it is a smooth and homogeneous cream. You can serve it with olive oil, pepper strips and some toasted chickpeas on top.

5. Hummus curry

Ingredients

1 cup drained, cooked chickpeas (serve canned) 1 small boiled (or steamed) potato Pinch cumin (seed) A small piece of red hot chili or ⅛ teaspoon chili powder (optional) 1 teaspoon curry (madras or whatever you like) 1 piece of fresh ginger (about 1 x 1 cm, peeled) 1 piece of fresh turmeric (about 1 x 1 cm, peeled) (optional) 10-12 fresh coriander leaves (optional) 2 tablespoons tahini 1 tablespoon freshly squeezed lemon juice 1/2 garlic clove (peeled and cored) ¼ teaspoon salt To decorate: coconut milk, soy yogurt (unsweetened and unflavored), fresh coriander and lemon

Preparation

Beat all the ingredients until a smooth and homogeneous cream is left, without bits. Serve it by putting the ingredients that I recommend or others on top (for example, vegetable cream for cooking and some toasted chickpeas, carrot sticks and a pinch of garam masala, etc.).

6. Hummus with tofu

Ingredients

1 cup cooked and drained chickpeas (served by the can) 150g extra firm tofu 1 teaspoon soy sauce 1 tablespoon olive oil 2 tablespoons tahini 1 tablespoon freshly squeezed lemon juice 1 tablespoon rice vinegar (optional) 1 tablespoon chopped fresh chives 1 garlic clove (peeled and stem removed) Pinch cumin powder ¼ teaspoon salt To decorate: olive oil, chickpeas and paprika

Preparation

Beat all the ingredients with the mixer for a few minutes until a homogeneous and smooth cream remains. If your tofu is not extra firm, drain it well, wrap it in kitchen paper and weigh it down to drain (for example, you can put it in a colander with a plate on top and a packet of beans). Serve it with a drizzle of olive oil, some cooked chickpeas and a pinch of paprika on top.

7. White bean hummus

It is made just like regular hummus but with white beans instead of chickpeas. The flavor is different and the texture is softer.

Ingredients

1 cup white beans, cooked and drained (served canned) 1 tablespoon olive oil 2 tablespoons tahini 1 tablespoon freshly squeezed lemon juice 1 garlic clove (peeled and stem removed) ¼ teaspoon salt Pinch cumin powdered To decorate: olive oil, chickpeas and paprika

Preparation

Beat all the ingredients with the mixer for 2-3 minutes until they form a smooth cream without bits. You can omit the olive oil in the mixture if you want.

8. Legume hummus

Ingredients

¼ cup white kidney beans, cooked and drained (served in a jar) ¼ cup garbanzo beans cooked and drained (served in a jar) ¼ cup black beans, cooked and drained (served in a jar) ¼ cup mung beans, cooked and drained 2 tablespoons tahini 2 tablespoons lemon juice 1 garlic clove (peeled and cored) ¼ teaspoon salt Pinch cumin powder To decorate: olive oil, chickpeas and paprika

Preparation

Beat it all together until it forms a smooth pâté without bits. Taste it and rectify salt if necessary.

Serve it with a drizzle of olive oil, chickpeas and paprika to decorate.

9. Green hummus

Ingredients

1 cup edamame, peeled, cooked, and drained (these are frozen) 2 spring onions (also green parts) 1 small bunch of parsley 2 tablespoons tahini 1 tablespoon lemon juice ½ clove garlic (peeled and without stem) ¼ teaspoon salt A pinch of cumin powder To decorate: olive oil, edamame and paprika

Preparation

Beat all the ingredients with the mixer until they form a homogeneous cream, without bits. Taste it and rectify salt and lemon if you see it necessary.

To serve it I like to put, in addition to the olive oil and paprika, some golden edamame in the pan.

10. Hummus pizza

Ingredients

1 cup of cooked and drained chickpeas (they are served in a jar) 1 tablespoon of tahini 1 garlic clove (peeled and without stem) 3 tablespoons of debittered brewer’s yeast 1 tablespoon of triple tomato paste 1 dried tomato (rehydrated in water) ½ teaspoon oregano 1 tablespoon olive oil ¼ teaspoon salt To decorate: olive oil, oregano and sweet paprika

Preparation

Beat everything together with the mixer until you get a homogeneous cream, without bits.

You can serve it with a drizzle of olive oil, oregano and sweet paprika, and if you want also with a little brewer’s yeast and freshly ground black pepper.