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7 Amazing Hummus Recipe Flavors

Jazz up your hummus with these 7 amazing hummus recipe flavors! Ready in minutes, no peeling chickpeas or cooking them from scratch required.
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: gluten-free, snack, vegan
Servings: 12
Calories: 129kcal

Ingredients

Creamy Avocado Hummus

  • 15 oz can of chickpeas drained, but reserve liquid
  • 2 ripe avocados
  • 3 cloves garlic minced
  • 2 tablespoons tahini
  • 1 lime juiced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander

Smoky Sweet Potato Hummus

  • 3 1/2 cups / 300 g sweet potato peeled and cut into 1 inch cubes
  • 15 oz can of chickpeas drained, but reserve liquid
  • 1 lime (juiced)
  • 1 clove garlic (minced)
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 1 chipolte pepper
  • 4 tsp adobo sauce (from a can of chipotle peppers)
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder

Black Bean Hummus

  • 15 oz can of black beans drained, but reserve liquid
  • 1 clove garlic (minced)
  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • 2 tablespoons lime juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne more for heat

Roasted Red Pepper Hummus

  • 15 oz can of chickpeas drained, but reserve liquid
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1/2 lemon (juiced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 285 mL jar of roasted red peppers (around 10 oz; drain well)

Roasted Garlic White Bean Hummus

  • 1 head of garlic
  • olive oil
  • 1 can of cannellini beans (drained, but reserve liquid)
  • 1/2 lemon (juiced)
  • 1/4 -1/2 tsp salt (taste and decide)
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 3 tbsp olive oil
  • 2 tbsp tahini
  • 1/2 tsp fresh rosemary chopped (to garnish)

Savory Pumpkin Hummus

  • 15 oz can of chickpeas (drained, but reserve liquid)
  • 15 oz pumpkin puree
  • 3 tablespoons tahini
  • 2 tablespoons olive oil
  • 1/2 lemon (juiced)
  • 2 cloves garlic (minced)
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon ground coriander

Chocolate Dessert Hummus

  • 1/4 cup maple syrup
  • 1/4 cup cocoa powder
  • 1/4 cup natural peanut butter (or other nut butter)
  • 1/3 cup almond milk or dairy milk (or more as needed)
  • 2 teaspoons espresso powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • pinch salt
  • 15 oz can of chickpeas (drained, but reserve liquid)

Instructions

Smoky Sweet Potato Hummus

  • Fill a medium pot with 1/2 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 1/4 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 Hummus

  • Heat oven to 425°F.
  • Chop the top off a head of garlic so that the top of each clove is exposed (roughly 1/4 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 1/4 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 hummus

  • In the base of a food processor, combine all ingredients EXCEPT for the chickpeas. Blend for 1 minute until frothy.

For all other hummus recipes

  • In the base of a food processor, combine 1/4 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.

Notes

*serving size= roughly 1/4 cup

Nutrition

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