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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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5 from 11 ratings

How To Make Flavored Hummus (8 Easy Options)

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!
Prep Time5 minutes
Total Time5 minutes
Course: Appetizers, Dips, Sauces, and Salsas
Cuisine: Greek, Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
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
Servings: 16 Tbsp per flavor
Author: Sarah Bond

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

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
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