14 Easy and Tasty Hummus Recipes (2024)

FAQs

What can I add to hummus to make it tastier? ›

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.

Fresh lemon juice is essential for great hummus, so skip the bottled juice and buy fresh lemons—one large or two medium lemons should do. Fresh garlic adds a little spice and zest. I add one small clove and find it's just right. Add more for a garlicky kick, or substitute roasted garlic and make roasted garlic hummus.

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."

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.

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.

As I'm sure you're aware, chickpeas don't have a lot of flavour to them, so they need some pretty punchy ingredients to make it what it is. Yes, adding things like cumin or paprika will make it more interesting, but at the end of the day, if there isn't enough salt and lemon (acid), it will taste bland and insipid.

How do you fix bland Hummus? 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).

Classic Hummus: The All-Time Favorite

It's a straightforward, eternal favorite that everyone loves! This creamy blend of chickpeas, tahini, garlic, and olive oil offers a delightful nutty flavor. It's an ideal choice for those new to the hummus game.

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!'

If you feel adventurous, try replacing the tahini with an equal amount of peanut butter, sunflower seed butter, Greek yogurt, chopped roasted peppers, pitted olives, roasted beets, steamed sweet potato, avocado, or thawed frozen peas, to name just a few possibilities.

How long does hummus last in the fridge? ›

As a general rule, it will last about a week in your fridge once you open it. So although you can keep hummus refrigerated for a couple months unopened, you only have seven days from opening to finish it off. (Or you can easily freeze your humus for up to 4 months if you want to store it for longer periods!)

When we were developing our recipe for Restaurant-Style Hummus (see related content), we discovered that removing the tough skins from the garbanzo beans resulted in a far creamier end product.

Sometimes just an extra pinch of salt can transform a bland hummus into a terrific hummus where all the flavors come together perfectly.

It's nutty and tangy, thanks to the tahini, with notes of bright, fresh lemon and mellow garlic.

Garnish with reserved chickpeas, a drizzle of olive oil, and a sprinkle of paprika and minced fresh parsley. Serve with pita, crackers, or fresh vegetables for dipping.