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overhead shot of 7 different hummus recipes in white bowls
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5 from 1 vote

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 mins
Total Time10 mins
Course: Appetizer, Snack
Cuisine: Mediterranean
Servings: 12 servings
Calories: 129kcal

Ingredients

Creamy Avocado

  • 15 oz can of chickpeas drained, but reserve liquid
  • 2 ripe avocados
  • 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 / 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
  • ½ tsp salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp chili powder

Black Bean

  • 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
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon cayenne more for heat

Roasted Red Pepper

  • 15 oz can of 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 can of cannellini beans drained, but reserve liquid
  • ½ lemon juiced
  • ¼ -½ tsp salt taste and decide
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 3 tbsp olive oil
  • 2 tbsp tahini
  • ½ tsp fresh rosemary chopped to garnish

Savory Pumpkin

  • 15 oz can of 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
  • 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 can of chickpeas drained, but reserve liquid

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

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