How to Make Hummus: 4 Ways
How to make homemade hummus in the four best flavors: traditional, roasted garlic, chipotle, and romesco! In just 5 minutes and with minimal ingredients, you can have smooth and creamy hummus.
I think we all go through that one phase growing up where we discover a certain food and proceed to eat only that food for an entire month. For me, that food was hummus. The time, college.
I mean, hummus is a totally acceptable meal when you’re in college. And if I had only known at the time just how easy it is to make hummus at home, and how many flavors you can make with the ingredients you already have in your fridge, I may well have continued eating hummus for every meal all four years!
Today we’re making four of my favorite hummus flavors: Traditional, Romesco, Roasted Garlic, and Chipotle. Just pick the flavor you want to make, throw the ingredients in a food processor. Boom, hummus!
Homemade Hummus Ingredients
Each of these flavored hummus recipes contains the same base of ingredients. You’ll need:
- Chickpeas: Canned chickpeas are easiest, but you can get even creamier hummus by cooking the chickpeas yourself. Cook them until they’re ultra-soft (borderline mushy) and your hummus will be dreamy.
- Olive Oil: Use a good quality extra virgin olive oil (I used a bottle my mom hand pressed in Greece, hence the label in the photo).
- Tahini: Ground sesame seeds are a necessity in hummus. Find it in the international aisle of your grocery.
- Lemon: Flavor matters here, so aim for fresh squeezed lemon juice if possible.
- Garlic: Do we ever need a reason for garlic?
- Salt and Pepper: Finish with a dash of salt and pepper (and any other spices you like!)
To make traditional hummus, you’ll just combine chickpeas, olive oil, tahini, lemon, garlic, salt, and pepper in a food processor until smooth. This creates the base recipe that you can either enjoy as is, or add flavors to for more off-the-wall hummus flavors!
Sometimes the question comes up as to whether or not you should peel the chickpeas when making hummus. I’ve tried it and can definitively say that you should only peel the chickpeas if you have time on your hands.
Hummus made form peeled chickpeas is slightly more smooth, but given that it easily adds 20 minutes to the hummus making process, the benefit isn’t worth it.
An easier way to get smooth hummus is by soaking and cooking your own (dried) chickpeas, then cooking them for a bit longer than is normal. Your chickpeas will be super soft and will be transformed into silky smooth hummus (no peeling required!)
For a Mexican-inspired dip, try out this smoky chipotle hummus. You’ll just add a chipotle pepper in adobo sauce to the base hummus ingredients and blend until smooth. Optionally replace the lemon juice with lime juice!
Based on my favorite condiment, Romesco Sauce, this romesco flavored hummus is full of roasted red peppers, tomatoes, and smoked paprika.
No post about the best hummus flavors would be complete without a roasted garlic hummus recipe! We’ll roast a head of garlic then throw that in with the base hummus ingredients to create the most delectable dip.
More healthy dips you’ll love:
How to Make Hummus: 4 Ways
- 1 15-oz can chickpeas* 425 g, drained and rinsed
- 3 Tbsp extra virgin olive oil 45 mL
- 3 Tbsp tahini 45 mL
- 2 Tbsp lemon juice 30 mL
- 1 clove garlic except for roasted garlic flavor
- ½ tsp salt
- ¼ tsp pepper
- Romesco: 1 or 2 roasted red peppers, ½ cup chopped roma tomatoes, ½ tsp smoked paprika optionally replace the lemon juice with lime juice
- Roasted Garlic: ½ head roasted garlic**
- Chipotle: 1 or 2 chipotle peppers in adobo sauce
- Choose a flavor you would like to make. Add the base ingredients plus the flavor makers to a food processor. Blitz until smooth and creamy. For best texture, let cool in the fridge for an hour before eating.
- *This recipe is great if you soak and cook the chickpeas yourself. Cook the chickpeas a bit longer than usual, until they become very soft (borderline mushy). This will give you the creamiest hummus!
- **To roast garlic:
- Cut about ½ inch (1 cm) off the top of the bulb of garlic to expose the tops of the cloves. Gently peel off excess papery skin, leaving on the skins of the individual cloves.
- Pour olive oil into the bulb then wrap bulb in aluminum foil.
- Set foil-wrapped bulb directly onto oven rack and roast at 400 degrees F (200 C) for 30 to 40 minutes, until cloves are soft. Allow to cool slightly before handling.
I first posted this recipe on Amanda’s Cookin’, where I’m a contributor.