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Healthy Hummus Recipe Collection

This collection of healthy hummus recipes features five unique variations, from the classic version to roasted red pepper, green goddess, roasted beet, and cauliflower.
Perfect for nutritious snacking, each recipe highlights bold flavors and wholesome ingredients while ensuring easy preparation for any occasion.
Print Recipe Pin Recipe
Course Side Dish
Cuisine Middle Eastern-Inspired

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.
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