7 Amazing Hummus Recipe Flavors
These 7 amazing hummus recipe flavors are great for appetizers or snacks! Ready in minutes, no peeling chickpeas or cooking them from scratch required.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer, Snack
Cuisine: Mediterranean
Diet: Vegan, Vegetarian
Servings: 12 servings
Calories: 129kcal
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
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.
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.
Serving size = roughly ¼ cup
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. Freeze for up to 3 months.
- Flat - freeze it flat in a freezer bag (for easy thawing) for up to 3 months.
Serving: 1/12 of a batch * | Calories: 129kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 102mg | Potassium: 285mg | Fiber: 5g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 5.8mg | Calcium: 28mg | Iron: 1.4mg