Three Easy Hummus Recipes Bursting with Flavor

Hummus Among Us

When it comes to snacks and appetizers, it’s hard to beat a good dip. They are great for veggies and even make delicious alternatives to mayonnaise on a sandwich or wrap. But oftentimes, they are cream or cheese-based, making for a not-so-healthy option that may sabotage your healthy lifestyle goals.

That’s why we love hummus. With chickpeas as the base, hummus is a delicious plant-based source of unsaturated fat, fiber and protein — not to mention other vitamins and minerals, including folate, iron and manganese.

And then there’s the versatility. Hummus can feature everything from roasted red peppers to herbs and spices for a unique flavor profile in every bite. That’s where our three easy hummus recipes come in. We’re sharing our take on an original hummus that’s super creamy and smooth and then showing how a few add-ins — like cilantro, avocado and sriracha — can take it to a whole new level!

Easy Hummus Recipe (Extra Smooth and Creamy)

Ingredients:

1 15-ounce can chickpeas, drained and rinsed

1/4 cup fresh lemon juice (1 large lemon)

1/4 cup well-stirred tahini

2 small garlic cloves, minced

2 tablespoons extra-virgin olive oil

Optional: 1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons water

Sprinkle of ground paprika and pine nuts for serving

Directions:

• In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides of the bowl and process for 30 seconds more. This extra time is the secret step for smooth, creamy hummus!
• Add the olive oil, minced garlic, cumin and 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides, and then process another 30 seconds or until well blended.
• Add half the chickpeas and process for 1 minute. Scrape sides, and then add remaining chickpeas and process until thick and quite smooth, 1 to 2 minutes.
• Most likely, the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the desired consistency.
• Salt to taste and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika.
• Store homemade hummus in an airtight container and refrigerate up to one week.

Sweet and Tangy Hummus

Start with the basic hummus recipe and add:

• 1 1/2 tablespoons red pepper paste or sriracha
• 2 tablespoons pomegranate molasses

Once you have the flavor and consistency you prefer from the original recipe, simply add the above ingredients for a spicy-sweet hummus with a bit of bite! Adjust your sriracha to your personal taste.

Herb Avocado Hummus

Start with the basic hummus recipe and add:

• 1/2 large ripe avocado
• 1/4 cup fresh lime juice
• 1 cup cilantro leaves with tender stems
• Fresh pepper to taste

Once you have the flavor and consistency you like from the original recipe, add the above ingredients for a fresh and bold hummus that goes great with veggies, pita chips and more.

Nutrition information per serving: for the original hummus recipe

Serving size: 4 oz.

Makes: 6 servings or about 1 1/2 cups