These 7 amazing hummus flavors are great for appetizers or snacks! Ready in minutes, no peeling chickpeas or cooking them from scratch required.
It's always a good idea to have flavor options when it comes to snacks. Just like these no-bake energy bites (which also come in 7 delicious flavors), these 7 amazing hummus flavors are so simple to make, and there's a flavor for everyone to enjoy!
These seven hummus flavors require just a few simple ingredients to bring things to another level. They are so much more delicious and exciting than store-bought!
Traditional hummus consists of chickpeas, garlic, lemon juice, olive oil and tahini, but we also love adding ground cumin, ground coriander and salt!
While anything but traditional, the 7 hummus flavors in this post use unique ingredients such as sweet potato, avocado, roasted red pepper, and even chocolate - for lots of fun options.
Reasons You'll Love These Recipes
- they are full of flavor and made with simple, clean ingredients
- can be prepped in a matter of minutes
- they keep great for meal prep snacks, and can also be frozen (with one exception)
Ingredient Notes
- Chickpeas - you will need fully cooked chickpeas to make hummus, and can use canned, or homemade Instant Pot chickpeas (or Instant Pot / stove top black beans!)
- If using canned, we like Unico, Suraj, PC Organics chickpeas (these are Canadian brands, in general I find all brands to be pretty equivalent).
- If cooking your own chickpeas, overcooking them slightly helps to make the hummus even creamier!
- Chickpea water - aka: aquafaba. Make sure you reserve the liquid from the can of chickpeas. This is a key ingredient for both smoothness and flavor!
- Tahini - is sesame seed paste; find it in the international foods section of your grocery store. We use this kind.
- Lemon- fresh lemon juice adds the brightest flavor to the hummus; if using bottled I recommend Santa Cruz bottled juice rather than the from concentrate kind.
- Garlic- I like to mince the garlic before adding to the food processor as I find it blends in easier this way.
Step By Step Directions
Drain chickpeas
Drain the chickpeas through a colander, collecting the storage liquid and reserving for later. If you cook your own chickpeas from scratch, simply reserve the cooking liquid.
Combine
In a food processor combine all ingredients, EXCEPT for the chickpeas, with ¼ cup of the liquid from the can of chickpeas. Blend for 1 minute until it is blended and frothy.
Add chickpeas (or beans)
Add the chickpeas (or beans if making black bean/ white bean hummus) and process for another full minute. Scrape sides of the food processor down with a spatula.
Blend
Blend for another full minute, drizzling in extra chickpea liquid as needed through the food processor chute.
2 Options for the Smoothest Hummus
- Peel chickpeas- pinch the cooked chickpeas between your fingers to peel the skin off; discard. It takes up to ten minutes to remove the skin from a batch, but will result in ultra smooth hummus.
- Overcook chickpeas- if you cook your own chickpeas from scratch, overcook them. Soft chickpeas blend into a smoother hummus and skips the need to peel the skins off.
Hummus FAQ
The avocado hummus is best enjoyed the day you make it, as the avocado does start to brown after a night in the fridge. It is also not great after freeze/thawing. All other recipes may be stored in the fridge for up to 1 week, or in the freezer for up to 3 months.
Yes! I like to freeze mine in mason jars (leave ¼ empty to account for expansion, and leave the lids ajar until frozen solid). Souper Cubes are another great option to freeze in blocks, then transfer to a meal prep container or plastic freezer storage bag.
You absolutely can, and your hummus will be even smoother. Swap the chickpea canning liquid with cooking liquid, but reduce it by half, adding in more at the end if needed. See my Instant Pot chickpeas recipe (soak & no soak) See my perfect black beans recipe (Instant Pot & stove top)
It's filled with healthy, wholesome plant-based ingredients, and is a good source of iron, folate, phosphorus and B vitamins, which are important for those on a vegan diet. Hummus is also a source of antioxidants, fibre, and is has a low GI so it won't spike your blood sugar. <-- Basically, YES! I do consider it to be part of a healthy diet.
We like to divide hummus into containers for snacks into ¼ cup (roughly 100 calorie) portions.
Find more information about the health benefits of hummus here!
Storage
Fridge
- Avocado hummus - is best enjoyed the day you make it, as the avocado does start to brown after a night in the fridge. It is also not great after freeze/thawing.
- All other hummus recipes - may be stored in the fridge for up to 1 week, or in the freezer for up to 3 months.
Freezer
- In mason jars - leave ¼ of the jar empty to account for expansion, and leave the lids ajar until frozen solid. Alternatively, freeze in Souper Cube ½ cup or 1 cup portions until solid. Transfer to a freezer bag, and freeze for up to 3 months.
- Flat - freeze it flat in a freezer bag (for easy thawing) for up to 3 months.
7 Hummus Flavors
creamy avocado smoky sweet potato black bean roasted red pepper roasted garlic white bean savory pumpkin
Scroll to the bottom of the post for the printable recipe card with ingredient quantities.
- Creamy Avocado Hummus - is like guacamole and hummus had a baby! This recipe is perfect served with tortilla chips, spread on a sandwich or even on quesadillas.
- Smoky Sweet Potato Hummus - is a little bit sweet, a little bit spicy and a LOT delicious. Another great one served with tortilla chips, veggies, or straight off the spoon.
- 5 Minute Black Bean Hummus - swap out your chickpeas for black beans and enjoy this super creamy, savory, spicy dip! It's great served with pita chips and veggies.
- Roasted Red Pepper Hummus - slightly sweet, slightly smoky, savory and so creamy! This recipe is so good topped with fresh tomatoes!
- Roasted Garlic White Bean Hummus - who knew white beans made SUCH a creamy dip?! Add in a whole head of roasted garlic and you are set for one seriously delicious dip.
- Savory Pumpkin Hummus - this hummus recipe is unusual but SO good! Perfect paired with baked pita chips, veggies, and used for meal prep.
- Chocolate Dessert Hummus - have we saved the best for last? Quite possibly. If chocolate hummus sounds strange to you, we get it! Instead, think 'brownie batter', because that's exactly what this recipe tastes like. Serve with pretzels, cookies, or fresh fruit. YUM!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
7 Amazing Hummus Recipe Flavors
Ingredients
Creamy Avocado
- 15 oz chickpeas drained, but reserve liquid
- 2 avocados ripe
- 3 cloves garlic minced
- 2 tablespoons tahini
- 1 lime juiced
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon ground coriander
Smoky Sweet Potato
- 3 ½ cups sweet potato (300 g); peeled and cut into 1 inch cubes
- 15 oz chickpeas drained, but reserve liquid
- 1 lime juiced
- 1 clove garlic minced
- 2 tablespoons tahini
- 3 tablespoons olive oil
- 1 chipolte pepper
- 4 teaspoons adobo sauce from a can of chipotle peppers
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
Black Bean
- 15 oz black beans drained, but reserve liquid
- 1 clove garlic minced
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 2 tablespoons lime juice
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon cayenne more for heat
Roasted Red Pepper
- 15 oz chickpeas drained, but reserve liquid
- 2 tablespoons tahini
- 2 tablespoons olive oil
- ½ lemon juiced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- 285 mL jar of roasted red peppers around 10 oz; drain well
Roasted Garlic White Bean
- 1 head of garlic
- olive oil
- 1 cannellini beans drained, but reserve liquid
- ½ lemon juiced
- ¼ -½ teaspoon salt taste and decide
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 3 tablespoons olive oil
- 2 tablespoons tahini
- ½ teaspoon rosemary fresh; chopped; to garnish
Savory Pumpkin
- 15 oz chickpeas drained, but reserve liquid
- 15 oz pumpkin puree
- 3 tablespoons tahini
- 2 tablespoons olive oil
- ½ lemon juiced
- 2 cloves garlic minced
- ¾ teaspoon salt
- 1 ½ teaspoon cumin
- 1 ½ teaspoon ground coriander
Chocolate Dessert
- ¼ cup maple syrup
- ¼ cup cocoa powder
- ¼ cup natural peanut butter or other nut butter
- ⅓ cup almond milk or dairy milk or more as needed
- 2 teaspoons espresso powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ cup mini chocolate chips
- pinch salt
- 15 oz chickpeas drained
Instructions
Smoky Sweet Potato
- Fill a medium pot with ½ inch of water. Add sweet potatoes and 'steam' for 10 or so minutes, until sweet potatoes are completely soft. Drain and rinse under cold water. Cool slightly.
- In the base of a food processor, combine ¼ cup of liquid from the can of chickpeas with cooled sweet potatoes and all other ingredients EXCEPT for the chickpeas. Blend for 1 minute until frothy.
- Add the chickpeas and blend for 1-2 more minutes, until smooth and creamy. Scrape down sides halfway through and add more reserved chickpea liquid if desired.
Roasted Garlic White Bean
- Heat oven to 425°F.
- Chop the top off a head of garlic so that the top of each clove is exposed (roughly ¼ inch). Wrap the head of garlic in foil, leaving the top open. Drizzle olive oil into the foil-wrapped garlic, making sure it covers each clove (you should need 1-2 teaspoons total). Wrap foil up tightly and place head of garlic on a baking sheet or in a dish.
- Roast for 45 minutes (*see note), or until the top of the garlic is golden and it is soft throughout. Cool 10-15 minutes before squeezing the garlic cloves out.
- In the base of a food processor, combine ¼ cup of liquid from the can of chickpeas with cooled roasted garlic and all other ingredients EXCEPT for the chickpeas. Blend for 1 minute until frothy.
- Add the chickpeas and blend for 1-2 more minutes, until smooth and creamy. Scrape down sides halfway through and add more reserved chickpea liquid if desired.
Dessert
- In the base of a food processor, combine all ingredients EXCEPT for the chickpeas. Blend for 1 minute until frothy.
For all other recipes
- In the base of a food processor, combine ¼ cup of liquid from the can of chickpeas with all other ingredients EXCEPT for the chickpeas. Blend for 1 minute until frothy.
- Add the chickpeas and blend for 1-2 more minutes, until smooth and creamy. Scrape down sides halfway through and add more reserved chickpea liquid if desired.
Tips:
- Avocado hummus- is best enjoyed the day you make it, as the avocado does start to brown after a night in the fridge. It is also not great after freeze/thawing.
- All other hummus recipes - may be stored in the fridge for up to 1 week, or in the freezer for up to 3 months.
- In mason jars- leave ¼ of the jar empty to account for expansion, and leave the lids ajar until frozen solid. Freeze for up to 3 months.
- Flat - freeze it flat in a freezer bag (for easy thawing) for up to 3 months.
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Lk says
Smart.
May I know that which country people eat these hummus.
Does this hummus suites for Indian
Nihal Cassim says
I do a hummus and beetroot mix and call it a bummus! Traditional hummus with part beets, put the beets in while blending the chickpeas.
Denise Bustard says
I love the name you give it 😀 Thanks for sharing!
Elise says
Can these be made without Tahini? What would be a substitute ingredient? We have sesame allergies to consider.
miao says
it can be. but then it's not hummus just a chickpeas paste .
as a middle eastern i have a hard time with the chocolate hummus
but without Tahini it's not hummus at all