easy hummus recipes – homemade hummus recipe ideas Vegan

6 Ways To Get Your Hummus On All Day Every Day

Hummus almost killed me. OK, that’s a little dramatic, but I did have a big “a-ha” moment with the “health food” we all love. Let me explain:

A few years ago, my acupuncturist very solemnly told me that my organs were crying. I felt awful – how does one make their own organ cry?! Normally I am not inclined to listen to these kinds of things, which I used to consider totally hooey, but this man had brought me back to life after I was hospitalized from typhoid (which I got on a trip in India) and was blasted with very strong prescription medications to rid my body of the bacteria. As Western meds tend to do, they successfully beat the bad bugs, but also rid my body of everything else. I felt incredibly weak all the time, I was achey like I had the flu 24/7, I couldn’t digest food well, and was picking up colds left and right – it was truly awful. After many months of trying different remedies and still feeling like I was 100 years old, I went to an acupuncturist out of sheer desperation. Turns out, he was what I needed all along. He brought me back online within a matter of weeks using a variety of methods, including herbs and his homemade fermented drinks. So when he told me my organs were sad, I perked up. He warned that I was eating something that was damaging my organs and creating layers of toxic fat around them. I went home racking my brain: I am a healthy eater, I don’t eat fast food or packaged snacks – what could it be?

Cut to a few hours later, I was standing over my kitchen counter dipping a baby carrot in hummus, and it occurred to me that the only thing that had changed about my diet was that I was burning through several containers of store bought hummus (hummi?) per week. I looked on the back of the label and saw that hydrogenated soybean oil was the first listed ingredient. I did some research, I threw the hummus out then and there, never to buy another store bought container again. But within days, I was having some serious hummus withdrawal, so I started experimenting with making my own hummus. I am happy to report that making hummus is not only extremely fast and easy, it’s also infinitely yummier (and cheaper) that what I was buying at the store.

As I became a pro, I realized hummus is very “flexible”, meaning you can make the same chickpea/tahini/olive oil base and riff with different ingredients like kale or spinach (Once I took it too far and mixed in goat milk, which I would not recommend, but that is my only hummus experiment that went array!) Here are 6 easy-to-make hummus recipes that you can whip up in less time than going to the grocery store and buying the store bought kind. I also guarantee you that your homemade hummus will be infinitely yummier and healthier than what you are buying at the store.

Classic Hummus

Makes about 2 cups

Ingredients

One 15 ounce can chickpeas, plus 1/4 cup of liquid

1/2 cup tahini

1 clove garlic

3 tablespoons extra virgin olive oil, plus more for drizzling

Juice of 1 lemon

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1 tablespoon roughly chopped parsley

Smoked paprika

Warm pita wedges and or cut vegetables for serving

Instructions

  1. Blend the chickpeas, tahini, garlic, olive oil, lemon juice and cumin together in a blender or food processor until very smooth, adding up to 1/4 cup of the reserved chick pea liquid to loosen to desired consistency, about 2 minutes; season with salt and pepper. Transfer to a serving dish and drizzle with a little additional olive oil and sprinkle with the parsley and smoked paprika. Serve with warm pita wedges or cut vegetables.

 

Nutty Hummus

Makes about 3 cups

Ingredients

1/4 cup roasted and salted cashews

One 15 ounce can chickpeas, plus 1/4 cup of liquid

1/4 cup tahini

1 clove garlic

3 tablespoons sunflower seed or roasted peanut oil, plus more for drizzling

Juice of 1 lemon

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1 tablespoon roughly chopped pistachios

1 tablespoon sliced almonds

1 tablespoon salted sunflower seeds

1/4 teaspoon ras al hanout or curry powder

pinch of crushed red pepper flakes

1 tablespoon roughly chopped parsley

Warm pita wedges and or cut vegetables for serving

 

Instructions

  1. Blend the cashews in a blender or food processor along with the reserved chickpea liquid until smooth. Add the chickpeas, tahini, garlic, 2 tablespoons of olive oil, lemon juice and cumin together until very smooth, about 2 minutes; season with salt and pepper. Transfer to a serving dish. Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat and add the pistachios, almonds and sunflower seeds. Cook stirring occasionally until slightly golden, about 3 minutes. Stir in the ras al hanout, dried mint leaves, crushed red pepper flakes and a pinch of salt. Spoon the nuts and spiced oil over the hummus. Serve with warm pita wedges or cut vegetables.

Guachummus

Makes about 3 cups

Ingredients

1/4 cup finely diced red onion

One 15 ounce can chickpeas

1 ripe avocado

1/4 cup tahini

1 clove garlic

Juice of 1 lime

1/2 teaspoon ground cumin

1/4 cup roughly chopped cilantro

Kosher salt and freshly ground black pepper

1 small tomato, diced

1/2 jalapeno, seeded, chopped

Warm pita wedges and or cut vegetables for serving

Instructions

  1. Soak the red onions in a bowl of cold water while you prepare the hummus. Blend the chickpeas, avocado, tahini, garlic, lime juice and cumin together in a blender or food processor until very smooth, about 2 minutes; season with salt and pepper. Stir in the cilantro and season with salt and pepper. Drain and squeeze the red onion and scatter on top along with the tomato and jalapeno. Transfer to a serving dish. Serve with warm pita wedges or cut vegetables.

Pumpkin And Spicy Sesame Hummus

Makes about 3 cups

Ingredients

One 15 ounce can chick peas

1/2 cup canned pumpkin puree

1/2 cup tahini

1 clove garlic

2 tablespoons extra virgin olive oil

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

2 teaspoons toasted sesame oil

2 tablespoons sesame seeds

1/4 teaspoon pumpkin pie spice

pinch of cayenne pepper

Warm pita wedges and or cut vegetables for serving

 

Instructions

  1. Blend the chickpeas, pumpkin puree, tahini, garlic, olive oil, and cumin together in a blender or food processor until very smooth, about 2 minutes; season with salt and pepper. Transfer to a serving dish. Warm the sesame oil in a small skillet over medium heat. Add the sesame seeds, pumpkin pie spice, a pinch of cayenne and salt; toast until slightly golden. Drizzle over the hummus. Serve with warm pita wedges or cut vegetables.

Edamame And Matcha Hummus

Makes about 3 cups

Ingredients

1 cup chick peas, plus 1/4 cup chick pea liquid

1 cup shelled, cooked, edamame

1/2 cup tahini

1 clove garlic

1 tablespoon toasted sesame oil, plus more for drizzling

2 teaspoons matcha powder

2 teaspoons grated fresh ginger

Juice of 1 lemon

1/4 teaspoon Korean red pepper or Cayenne pepper

Kosher salt

2 scallions, sliced on the bias

1 Persian cucumber, diced

1 sheet roasted Nori, lightly crushed

Rice crackers and cut vegetables for serving

Instructions

  1. Blend the edamame, tahini, garlic, sesame oil, matcha, ginger, lemon juice and Korean red pepper together in a blender or food processor until very smooth, about 2 minutes; season with salt. Transfer to a serving dish and sprinkle with the scallion, cucumber and Nori; drizzle with sesame oil. Serve with Nori sheets, rice crackers and or cut vegetables.

Kale And Artichoke Hummus

Makes about 4 cups

Ingredients

2 cups baby kale

3/4 cup chickpeas, plus 1/4 cup chick pea liquid

1/2 cup artichoke hearts, drained

1/2 cup tahini

2 cloves garlic, 1 whole, 1 thinly sliced

3 tablespoons extra virgin olive oil

Juice of 1 lemon

2 teaspoons chopped fresh rosemary, plus 1 small sprig

Kosher salt and freshly ground black pepper

4 sundried tomatoes in oil, plus 1 tablespoon of the oil

1/2 teaspoon crushed red pepper flakes

Warm pita wedges and or cut vegetables for serving

Instructions

  1. Blend the kale, chickpeas, artichoke hearts tahini, garlic, olive oil, lemon juice and rosemary together in a blender or food processor until very smooth, adding up to 1/4 cup of the reserved chick pea liquid to loosen to desired consistency, about 2 minutes; season with salt and pepper. Transfer to a serving dish.  Heat the sundried tomato oil in a small skillet over medium heat. Add the garlic and rosemary sprig and cook until toasted slightly, stirring so it does not burn. Add the sundried tomatoes and crushed red pepper then spoon over the hummus. Serve with warm pita wedges or cut vegetables.

The Recipes

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