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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.

Best flavors of hummus in a bowl

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!

Hummus in a bowl

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!)
Ingredients to make homemade hummus

Plain Hummus

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!

Chickpeas and tahini in a food processor for homemade hummus

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!)

Creamy hummus in food processor


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!

Chickpeas and tahini in a food processor for homemade hummus


Based on my favorite condiment, Romesco Sauce, this romesco flavored hummus is full of roasted red peppers, tomatoes, and smoked paprika.

Creamy hummus in food processor

Roasted Garlic

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.

Chickpeas and tahini in a food processor for homemade hummus

More healthy dips you’ll love:

Cookie Dough Hummus
Hidden Spinach Guacamole
Carrot Top Pesto
Baba Ganoush Hummus

Best flavors of hummus in a bowl
Hummus in a bowl

How to Make Hummus: 4 Ways

How to make hummus in the four best flavors: traditional, roasted garlic, chipotle, and romesco! Smooth and creamy homemade hummus in 5 minutes.
Print Pin Rate
Course: Appetizers, Dips, Sauces, and Salsas
Cuisine: Greek, Mediterranean
Keyword: cookie dough hummus, flavored hummus, garlic hummus, homemade hummus
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Occasion: 4th of July, Birthdays, Game Day
Time: 15 minutes or less, 30 minutes or less, 45 minutes or less
Prep: 5 mins
Total: 5 mins
Servings: 16 Tbsp per flavor
Calories: 63kcal
Author: Sarah Bond
0 from 0 votes


Base Ingredients
  • 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
Flavor Makers
  • 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:
    1. 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.
    2. Pour olive oil into the bulb then wrap bulb in aluminum foil.
    3. 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. 


Serving: 1Tbsp | Calories: 63kcal | Carbohydrates: 5.1g | Protein: 1.5g | Fat: 4.4g | Saturated Fat: 0.6g | Sodium: 136mg | Potassium: 49mg | Fiber: 1.1g | Sugar: 0.1g | Calcium: 19mg | Iron: 1mg
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I first posted this recipe on Amanda’s Cookin’, where I’m a contributor.

Hi, I’m Sarah!

Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more

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