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Step aside store-bought. Making your own flavored hummus is so easy! In just 5 minutes and with minimal ingredients, you can have smooth and creamy hummus ready for snacking (includes 8 favorite flavor options).

Serve it as a layered hummus appetizer or just mop it up with a bunch of naan.

Eight bowls of hummus in various flavors, labeled as traditional, roasted garlic, roasted pepper, jalapeno cilantro, chipotle, spinach, sun-dried tomato, and tahini free.
I leaned hard into my sensory science background to recreate some of my favorite store-bought hummus flavors!
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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 (right?).

For me, that food was hummus. The time, college. And I made hummus my “girl dinner” for just about every meal for months.

So determined to save on my grocery bill, I learned how to make it at home and have since perfected quite a few variations! In just five minutes, you’ll see just how easy it is to make homemade hummus (and how customizable it is with whatever you have in your fridge).

Reader rating

★★★★★

“The best combination of flavors. Love to make at least two different ones for the week so we can have a healthy snack on hand. Thank you for the great ideas!!!” —Gilda

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A variety of colorful hummus dips in small bowls, garnished with herbs and spices, surrounded by pita bread, lemon, chickpeas, and fresh greens on a light surface.

Base Ingredients

Each of these flavored hummus recipes contains the same base of ingredients. You’ll need:

  • Chickpeas: Canned chickpeas (or garbanzo beans) are the 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: Using good quality olive oil is imperative here because the flavor will be front and center. Avocado oil will work, too, and has a milder flavor.
  • Tahini: Opt for a drippy tahini made of just ground sesame seeds. Tahini can be found in the international aisle of your market.
  • Flavorings: Flavor matters here, so aim for fresh lemon juice and fresh minced garlic. Finish the hummus with salt and pepper.
A bowl of chickpeas, a garlic clove, a small glass of oil, half a lemon, a dish of salt and pepper, and a small bowl of tahini arranged on a light surface. Labels identify each ingredient.
These are all the ingredients you need to make traditional plain hummus. I’ve included everything you need to make the 8 flavor options in the recipe card below!
A bowl of hummus topped with whole chickpeas, olive oil, and spices, surrounded by pieces of pita bread on a light surface.
A bowl of hummus topped with whole chickpeas, a drizzle of olive oil, and sprinkled spices.

Do I peel the chickpeas?

I’ve peeled many cans of chickpeas in the name of research and can definitively say that you should only peel the chickpeas if you have time on your hands.

Hummus made from peeled chickpeas is slightly smoother, but the benefit isn’t worth the 20 minutes it easily adds to the process.

An easier way to get smooth hummus is by soaking and boiling 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!).

A close-up of creamy hummus in a ceramic bowl, topped with olive oil and spices, with a piece of pita bread dipped in.
Seven bowls of assorted hummus flavors are arranged on a table with pita bread, lemon slices, chickpeas, greens, and a green pepper as garnish—perfect inspiration for those curious about how to make hummus at home.
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How To Make Flavored Hummus (8 Easy Options)

5 from 11 ratings
By: Sarah Bond
Prep: 5 minutes
Total: 5 minutes
Servings: 16 Tbsp per flavor
This flavored hummus is smooth, creamy and ready in just 5 minutes with minimal ingredients. Skip store bought and make your own with 8 delicious flavor options perfect for snacking!

Ingredients 

Hummus Base Ingredients

  • 1 15-oz can chickpeas*, 425 g, drained and rinsed – reserve chickpea juice
  • 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

Flavored Hummus Options (choose one)

  • Roasted Pepper: 1 or 2 roasted red peppers, ½ tsp smoked paprika, optionally replace the lemon juice with lime juice
  • Chipotle: 1 or 2 chipotle peppers in adobo sauce
  • Sun Dried Tomato: ¼ cup sun dried tomatoes, 2 to 4 Tbsp fresh basil
  • Roasted Garlic: ½ head roasted garlic**
  • Jalapeno Cilantro: 1 seeded and ribbed jalapeno, ½ cup fresh cilantro
  • Spinach: 2 cups fresh spinach
  • Tahini-Free: Replace tahini with 1 to 2 Tbsp olive oil
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Instructions 

  • Choose the flavor you want to make. Add the base ingredients plus the flavor makers to a food processor.
    Chickpeas, garlic, lemon juice, and oil in a food processor ready to be blended, surrounded by kitchen utensils and ingredients on a light countertop.
  • Blitz until smooth and creamy, adding a dash of chickpea juice as needed to achieve a smooth and creamy texture. For best texture, let cool in the fridge for an hour before eating.
    Food processor with smooth hummus, surrounded by flatbread pieces, lemon, garlic cloves, metal utensils, a towel, and liquids in glass jars on a light countertop.

Notes

*Dried chickpeas: 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 the bulb in aluminum foil. Set foil-wrapped bulb directly onto the 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.
Storage: Homemade hummus can be kept in the fridge for up to a week in an airtight container.

Nutrition

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

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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5 from 11 votes (4 ratings without comment)

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20 Comments

  1. Anne says:

    I added roast Sweet potato it . Was excellent.

    Reply
    1. The Live Eat Learn Team says:

      Thanks for the sweet review, happy cooking Anne!