7 Amazing Hummus Recipe Flavors

overhead shot of 7 different hummus recipes in white bowls

5 from 2 votes

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

Total Time10

Course: Appetizer, Snack

Cuisine: Mediterranean

Diet: Vegan, Vegetarian

Servings: servings

Calories: 129kcal

Author: Denise Bustard

Equipment

Food Processor

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.

Notes

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.

Nutrition