16 Amazing Hummus Recipes (2024)

FAQs

How do you make hummus more interesting? ›

Give your plain hummus a burst of color and flavor by adding things like mashed avocados, pesto or even canned pumpkin puree. The mashed avocado and pesto will give the hummus a vibrant green color, giving your snack spread an eye-appealing look.

Next, enhance the blank slate of flavor with a few squeezes of lemon juice, a sprinkling of garlic salt, a turn of freshly cracked pepper, a heavy-handed sprinkle of paprika, and a generous drizzle of your nicest olive oil. Bonus points if you have an herby olive oil on hand with a little color to it.

You might need more tahini, garlic, lemon and/or salt and very likely more chickpea water. Add a bit of each as you need, the recipe explains. "Blitz the hummus until very smooth, a few minutes at least. Don't worry about the hummus being too loose; it will thicken as it sits."

The Ice Cube Trick for Hummus

For extra light and fluffy hummus, adding an ice cube to the hummus mixture before blending helps incorporate air into the mixture. Only add an ice cube if you're using a heavy-duty blender or food processor that can handle chopping ice.

For starters, homemade humus will almost always spoil faster because store-bought, which is prepared in sterile and contamination-controlled environments. Homemade varieties will generally last anywhere from 3-4 days, whereas store-bought brands generally lasts 6-7 days after opening.

Tahin and garbanzo beans are typically quite bland and since they make up most of the the bulk of the ingredients, without salt, your hummus will be pretty tasteless. I do a few things that elevate my hummus. I sauté my garlic in good olive oil with ground cumin before adding it.

Many people worry, and ask “is hummus fattening” as they begin their diet. This is unfortunate, because humus can be a great snack to actually aid weight loss. That's because monounsaturated fats help you lose weight – specifically belly fat.

You're Not Using Enough/The Right Tahini

The one ingredient that gives hummus its undeniable richness, depth of flavor, and subtle nuttiness is tahini. This means that the final product depends on the amount of tahini that you add and the brand of tahini that you're using.

Baking soda: Adding baking soda to the chickpeas helps make the legume easier to digest, softer, and makes them easy to peel. Don't skip this ingredient! Lemon juice: I never suggest using pre-bottled lemon juice, but I especially urge you not to in homemade hummus.

One of the best crackers for hummus are shredded wheat crackers, like Triscuits, which provide a textured crunch that goes well with smooth hummus. Rice crackers are light, crisp and make a great combo dipped in hummus. You can also try out other chips for hummus because, well, everyone loves chips.

Why is restaurant hummus so creamy? ›

Tahini is sesame butter, and to make creamy hummus, the secret is to first turn that into sesame cream! To do that, you need to emulsify the tahini in a water based liquid first. This will not happen if you just put everything into a food processor all at once!'

Does hummus need tahini? You bet! In fact, tahini is one of hummus' main ingredients, along with chickpeas and olive oil. That's why our favorite dip can be so rich and delicious—in hummus, tahini adds smoothness to the texture, as well as a wide variety of vitamins and minerals.

If , for some reason, you ended up using more liquid than you should have or if you still want a thicker consistency, you can add a bit more tahini. And if you chill the hummus for an hour or so before adding any garnish, that should help as well.

An extra drizzle of extra virgin olive oil on top of any hummus is always a good idea, along with a sprinkling of flaky sea salt. You can leave it at that, or you can sprinkle spices and fresh herbs on top for an even bigger impact.

If your Hummus tastes bland, start by adding more salt. You can also add more lemon juice or garlic, or stir in some fresh herbs, spices, roasted peppers, and more (see below for more tips).

The taste:

I loved it. I have to admit it tasted a little bit different to the shop-bought hummus I am used to, but definitely in a good way. I added more than a squeeze of lemon juice and it had a really fresh taste and just tasted light and healthier, yet the texture also felt more substantial than shop-bought.