10 Easy Hummus Recipes

These homemade hummus recipes are tastier and cheaper than store-bought! Here are my favorite flavors that start with a can of chickpeas, from classic to chocolate.

Hummus is one of the most popular Mediterranean foods in America. Here’s what everyone says to me when I say I wrote a Mediterranean diet cookbook: “I love hummus!” You know what? So do I. And once I nailed my classic hummus recipe, I started tinkering with loads of flavors.

Here are all 10 of my favorite hummus recipes. I’ve got the classic version, colorful veggie-based spins, bold and tangy ideas, and even dessert hummus! Each one comes together in minutes starting with a can of chickpeas, and it’s the ideal healthy snack loaded with plant-based protein and fiber.

Classic Hummus Recipe

Every recipe here has the same base recipe: chickpeas (or another bean!), tahini, lemon, garlic, and salt. Then you’ll find the rest have some mix-ins for color and flavor.

1. Classic Hummus

Here’s the one I’ve made the most: my classic hummus! The trick is adding a few splashes of aquafaba (the liquid from the chickpea can) for a super smooth texture. This recipe takes 5 minutes and just 5 ingredients.

Two Variations

Hummus Without Tahini: Are you out of tahini, or cooking for someone with a sesame allergy? My Hummus Without Tahini uses a secret ingredients to keep the texture creamy.
Instant Pot: Want to make a quick hummus with a bag of dried chickpeas? Try my Instant Pot Hummus: the fresh cooked chickpeas blend up smoother than canned, and the Instant Pot makes it work without an overnight soak!

2. Creamy Beet Hummus

The bright pink color on this Beet Hummus recipe is so eye-catching! The flavor comes out earthy and slightly sweet, and it’s one of my favorite ways to make this dip stand out on a veggie tray.

3. Dill Pickle Hummus

If you’re a pickle lover like I am, this Dill Pickle Hummus is for you. Adding chopped pickles brings in a briny, tangy punch to the base recipe.

4. Chocolate Hummus

A reader favorite dip recipe, my Chocolate Hummus has cocoa powder and maple syrup, which turn chickpeas into a fudgy dip that tastes like dessert. Serve it with strawberries, apple slices, or graham crackers.

5. Green Hummus

I love adding spinach, green onions, and cilantro to give my Green Hummus a bright green color. It’s a fun way to get greens into kids (I also topped this one with crispy chickpeas).

6. Spicy Hummus

Add hot sauce to turn my classic hummus into Spicy Hummus, a dip with real kick. If you love the heat, you can also add chili crisp on top (why not?).

7. Pumpkin Hummus

Blending in canned pumpkin puree makes my favorite fall dip, Pumpkin Hummus. It’s savory and great for fall parties and Thanksgiving appetizer spreads.

8. Easy Black Bean Hummus

Swap out those chickpeas for black beans and you get my Black Bean Hummus, a smoky dip that’s full of flavor. Serve it with tortilla chips or add a dollop to burrito bowls. You can also try my Cannellini Bean Dip, which is similar to hummus but using white beans.

9. Ginger Lime Hummus

Zippy lime and fresh ginger make my Ginger Lime Hummus, with an unexpected and bright flavor. It’s especially good with crunchy raw veggies and rice crackers.

10. Brownie Batter Hummus

Last up, my favorite dessert hummus recipe! This Brownie Batter Hummus is thick, rich, and tastes like licking the brownie bowl (without the raw eggs). Serve with strawberries or pretzels.

Ways to Eat and Cook With Hummus

Here are some of my favorite ways to use up a batch:

Dip it: Serve with pita chips, warm pita bread, crackers, or my ultimate veggie tray with carrots, cucumbers, bell peppers, and snap peas.
Layer it: Pile on veggies, olives, and feta for a loaded hummus dip that’s perfect for parties.
Make it a meal: Add to a bowl with grains and veggies for quick hummus bowls, my favorite 10-minute lunch.
Sandwich it: Use it in place of mayo in a hummus sandwich.
Whisk it into dressing: Thin it with lemon and water for a creamy hummus dressing.

Dietary Notes

Every hummus recipe on this list is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Frequently Asked Questions

What can I use instead of tahini in hummus?

A mild nut or seed butter, like cashew butter, peanut butter, almond butter, or sunflower seed butter, can stand in for tahini. See my Hummus Without Tahini recipe.

Can I make hummus in a blender?

Yes, but a food processor is easier. Hummus is very thick, so in a blender you’ll need a high-powered blender (like a Vitamix), extra aquafaba or water, and you’ll have to stop often to scrape down the sides.

How long does homemade hummus last?

Store homemade hummus in an airtight container in the refrigerator for up to 5 days.

Can you freeze hummus?

Hummus freezes well for a few months. The texture can turn slightly grainy after thawing, so stir in a drizzle of olive oil. Here’s my full guide on How To Freeze Hummus.

Is hummus good for you?

Hummus is made from whole-food ingredients: chickpeas have plant-based protein and fiber, and tahini and olive oil add healthy fats. It’s a staple of the Mediterranean diet and makes a satisfying healthy snack.

More Dips to Try

Easy Hummus Recipe

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Here’s my classic easy hummus recipe, with just 5 ingredients and comes out creamy every time! Plus, see the Notes for my favorite flavor variations.

Author: Sonja Overhiser
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 ½ cups (12 ounces) 1x
Category: Appetizer
Method: No Cook
Cuisine: Mediterranean
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

1 medium garlic clove
1 15-ounce can chickpeas, plus the can liquid (aquafaba)
1 large lemon (3 tablespoons to ¼ cup lemon juice)
⅓ cup tahini (or see my Hummus without Tahini)
¼ teaspoon ground cumin (optional)
¾ teaspoon kosher salt

Instructions

Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
Add the garlic and lemon juice to the bowl of a food processor and process until finely chopped. Add the tahini, kosher salt, and 4 tablespoons liquid from the chickpea can (aquafaba). Puree for 30 to 1 minute, then scrape down the bowl.
Add the chickpeas, cumin and salt and blend again, adding 1 to 2 tablespoons more aquafaba until it becomes smooth. Puree for 1 to 2 minutes to come to a creamy consistency.
Top the hummus a drizzle of olive oil if desired. Serve with veggies, pita bread, or pita chips. Store refrigerated for 5 days.

Notes

Variations:

Beet hummus: Add 1 medium cooked beet (see Beet Hummus).
Spicy: Add 1 teaspoon hot sauce (see Spicy Hummus).
Green: Add 2 handfuls spinach, 1 green onion, and 1 handful cilantro (see Green Hummus).
Pumpkin: Make my Pumpkin Hummus.
Black Bean: Make my Black Bean Hummus.
Instant pot: Try my Instant Pot Hummus.
Dessert: Make my Chocolate Hummus or Brownie Batter Hummus.

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How to Boil Beets

Here’s a step by step tutorial on how to boil beets on the stovetop until they’re perfectly tender! This easy method is perfect for adding this root vegetable to salads, side dishes, soups, and more. Looking to cook up some beets? I’m a big fan of this nutritious pink root vegetable (after years of avoiding it!). I love it in anything from a beet salad to soup to beet hummus . There are several ways to cook beets: you can roast them or pressure cook them . But one of the quickest ways is to boil them on the stovetop! Boiling beets is simple and quick: it’s my favorite method when I’m in a hurry. How long to boil beets? Boiling beets is a fast and easy method: small beets boil in about 20 minutes, medium beets in 30 minutes, and large beets in 40 minutes. Compared to about 1 hour to roast beets, it’s a big time savings! Making oven roasted beets does accentuate their sweet flavor a bit more, so that’s my preferred method. But if you’re in a hurry, boiling beets is th...

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