Ever get tired of eating the same few things on repeat? I’ve been there. I wanted something healthy but still exciting—something I could snack on, build a meal around, or even just impress people with at dinner.
That’s when I stumbled into the world of hummus. And not just the regular kind, either. I started messing with different flavors and ingredients and, turns out, hummus might be one of the most flexible foods out there.
So if you’re looking for a recipe that’s not just one thing—more like five things, actually—you’re in the right spot.
Why Hummus Just Works
It’s simple stuff: chickpeas, tahini, olive oil, garlic, lemon. That’s the base. But what makes hummus great isn’t just that it’s easy. It’s filling, packed with plant-based protein, and somehow manages to feel both hearty and light at the same time.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
The kicker? You can flavor it pretty much any way you want. Sweet, spicy, herby, colorful—you’ve got options.
The Classic (Where It All Starts)
Before you start experimenting, it’s worth getting the classic version right. Here’s the no-fuss version I make almost on autopilot now:
- Chickpeas (canned is fine, just rinse ’em)
- Tahini
- Fresh lemon juice
- Garlic
- Olive oil
- Salt, maybe a little cumin if you’re into that
Blend it all up until smooth. If it’s too thick, just add a splash of cold water or some of the chickpea liquid.
Want it super creamy? Let the blender run longer than you think you need to. It makes a big difference.
Roasted Red Pepper Hummus
This one’s great if you want something with a little more depth. Roasted red peppers give it that sweet-smoky vibe, and it’s honestly hard to stop eating once you start.
Garnish with extra chopped peppers or sesame seeds. Good with crackers, but also amazing in sandwiches.
Beet Hummus
It’s got that bright magenta color that makes everything look fancier than it is. Roasted beets bring a little sweetness and earthiness, and it’s a solid way to sneak in more veggies.
Use it as a dip or spread it on toast with a bit of feta if you want to go all in.
Green Hummus
Call it green goddess or just green hummus, either way it’s packed with herbs—parsley, cilantro, scallions, maybe spinach if you’ve got some lying around. The result is fresh, kind of tangy, and feels lighter than the others.
Add a handful of walnuts or sunflower seeds on top if you like some crunch.
Cauliflower Hummus
If you’re cutting carbs or just curious, try swapping the chickpeas for roasted cauliflower. The flavor’s nuttier, more mellow, and the texture still hits if you blend it right.
You’ll want to go heavier on the lemon and seasoning with this one. Black pepper, garlic, and maybe some smoked paprika take it a long way.
Spicy Harissa Hummus
This is for the heat lovers. Harissa paste gives it a slow-building burn and a deep, smoky flavor that’s super satisfying. You can go mild or full blast depending on the harissa you use.
Top it off with chili oil or a dusting of cayenne if you’re really feeling it.
Keep Tweaking—That’s Half the Fun
Once you’ve tried a few of these, you’ll start realizing how easy it is to invent your own. Got leftover roasted carrots? Toss ’em in.
Want it sweeter? Try a roasted sweet potato version. More savory? Add caramelized onions. It’s hard to mess up.
Hummus isn’t a one-recipe thing. It’s whatever you want it to be that day.
Healthy Hummus Recipe Collection
Equipment
- High-powered blender or food processor
- Baking sheet (for roasted variations)
- Measuring cups and spoons
- Knife and cutting board
Ingredients
Classic Hummus:
- 2 15.5-ounce cans chickpeas, drained with all liquid reserved
- 1/2 cup tahini
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1/4 cup fresh lemon juice from about 2 lemons
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Sweet paprika for garnish
- Roughly chopped fresh parsley for garnish
Roasted Red Pepper Hummus:
- 2 15.5-ounce cans chickpeas, drained with all liquid reserved
- 1 8-ounce jar of roasted red peppers, drained (about 3 peppers)
- 1/2 cup tahini
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1/4 cup fresh lemon juice from about 2 lemons
- 1 garlic clove
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Diced roasted red pepper for garnish
- Sesame seeds for garnish
Green Goddess Hummus:
- 2 15.5-ounce cans chickpeas, drained with all liquid reserved
- 1/2 cup tahini
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1/4 cup fresh lemon juice from about 2 lemons
- 1 cup loosely packed baby spinach
- 1/2 cup roughly chopped parsley
- 1 green onion white and green parts, roughly chopped
- 1 garlic clove
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Roughly chopped walnuts for garnish
- Sesame seeds for garnish
Roasted Beet Hummus:
- 2 medium beets ends trimmed
- 1/4 cup + 1 teaspoon extra-virgin olive oil plus more for drizzling
- 2 15.5-ounce cans chickpeas, drained with all liquid reserved
- 1/2 cup tahini
- 1/4 cup fresh lemon juice from about 2 lemons
- 1 garlic clove
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Basil pesto for garnish
- Roughly chopped fresh parsley for garnish
Cauliflower Hummus:
- 1 large head of cauliflower
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice from about 1 lemon
- 2 tablespoons water or more for desired consistency
- 1 garlic clove
- 1/4 teaspoon ground cumin
- Pinch of ground coriander
- 1/4 teaspoon kosher salt
- Sunflower seeds for garnish
- Roughly chopped fresh parsley for garnish
- Freshly ground black pepper for garnish
Instructions
Classic Hummus:
- Combine chickpeas, 1/3 cup reserved chickpea liquid, tahini, olive oil, lemon juice, garlic, cumin, and salt in a high-powered blender or food processor.
- Blend on high until smooth and creamy, adding more chickpea liquid for a softer texture if needed.
- Transfer to a serving bowl, drizzle with olive oil, and garnish with paprika and parsley.
Roasted Red Pepper Hummus:
- Place chickpeas, 1/4 cup reserved chickpea liquid, roasted red peppers, tahini, olive oil, lemon juice, garlic, cumin, and salt into a blender or food processor.
- Blend until creamy, adding additional chickpea liquid for smoother consistency if necessary.
- Scoop into a serving bowl, drizzle with olive oil, and top with diced roasted red peppers and sesame seeds.
Green Goddess Hummus:
- Add chickpeas, 1/3 cup reserved chickpea liquid, tahini, olive oil, lemon juice, spinach, parsley, green onion, garlic, cumin, and salt into a blender or food processor.
- Blend until smooth, adjusting texture with more chickpea liquid if desired.
- Pour into a bowl, drizzle with olive oil, and garnish with chopped walnuts and sesame seeds.
Roasted Beet Hummus:
- Preheat oven to 400°F. Lightly coat beets with 1 teaspoon olive oil and place in a covered dish. Roast for 50–60 minutes, then cool and peel.
- Combine chickpeas, 1/3 cup reserved chickpea liquid, tahini, olive oil, lemon juice, roasted beets, garlic, cumin, and salt in a blender or food processor.
- Blend until creamy, adding more chickpea liquid for desired softness.
- Serve in a bowl, drizzle with olive oil, and garnish with basil pesto and parsley.
Cauliflower Hummus:
- Preheat oven to 400°F. Toss cauliflower florets with 1 tablespoon olive oil, spread on a baking sheet, and roast for 20 minutes.
- Blend roasted cauliflower, remaining olive oil, tahini, lemon juice, water, garlic, cumin, coriander, and salt in a blender or food processor until smooth.
- Transfer to a serving dish, drizzle with olive oil, and garnish with sunflower seeds, parsley, and black pepper.
Notes
- Adjust seasoning to taste, adding more salt, lemon juice, or cumin as preferred.
- Store hummus in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- For softer hummus, add more chickpea liquid during blending.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.