HOME > Chowhound > Home Cooking >


What hummus flavors do you create?

I love to make hummus at home, and am happy with doing a cilantro, lime and cumin blend or a three-olive blend. How do YOU jazz up and individualize your hummus?

  1. Click to Upload a photo (10 MB limit)
  1. usually I make it the classic way, however, sometimes, I add green onions, lots of parsley, sun-dried tomatoes, avocado, chili powder, tabasco, etc. (and no, not all at the same time)

    1. lemon hummus is my favorite, with the addition of paprika sprinkled over top and a handful of roasted pine nuts for crunch.

      Pureed roasted peppers is another delicious version.

      15 Replies
      1. re: HillJ

        Do you have a recipe for lemon hummus you would share?

        1. re: intuitive eggplant

          Sure intu eggplant!

          Lemon Hummus

          2 cups canned chickpeas (garbanzo beans), liquid reserved
          2/3 cup tahini paste
          5 tablespoons olive oil (some for hummus, some for drizzle)
          1/2 cup lemon juice
          1/4 cup grated lemon rind
          3 cloves garlic
          Salt and pepper to taste
          1 teaspoon paprika
          1 tablespoon fresh parsley, chopped (optional)
          dash of paprika (optional)
          1/4 cup toasted pine nuts (optional)

          In a food processor, puree the chickpeas, tahini, 3 tablespoons olive oil, lemon juice, lemon rind and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; it will be slightly grainy.

          Pour into a bowl and drizzle with remaining olive oil when you are ready to serve. I also add a dash of paprika and roasted pine nuts for crunch over the top.


          1. re: HillJ

            You don't say what to do with the pine nuts, the parsley or the paprika.

            1. re: bryan

              bryan, was I unclear?
              parsley is an optional add-in for the hummus puree
              Sprinkle the dash of paprika over the top as well as a handful of toasted pine nuts just for added crunch, also optional.


              1. re: intuitive eggplant

                My pleasure intu eggp...let me know what you think :)

              2. re: HillJ

                Thanks-this sounds yummy. I'll be making this one this weekend.

                Related question-how long does opened tahini last in the frige?

                1. re: rosielucchesini

                  rosie, my jar of tahini never lasts too long because I use it in hummus and several light sauces, salad dressing recipes. Is there an expiration date on the jar?

                  1. re: HillJ

                    how light can the sauces and dressings be with tahini? That''s pure sesame seeds and tons of calories!

                    Yummy calories. Healthy calories, but far from "light"

                    1. re: Diana

                      Diana, light as in a light flavored or thin textured dressing or sauce, not as in calorie count. hummus, tahini are all calorie high as you pointed out.

                    1. re: sweetpotater

                      sweetp, my tahini has an expiration date on the side of the jar that applies to freshness once opened. Perhaps not all do?

                  2. re: HillJ

                    Your recipe is a lot like I make it, no formal recipe, I am always amazed at how little tahini some recipes call for, 1 T. to a can of chick Peas, We also dice seeded cucumbers or tomatoes and put on top, drizzle with olive oil and scoop it up with warm toasty pita bread.
                    I grew up in Saudi and the Homus (not a misspelling, that is how they pronounced it at the roadside stands we ate at.) was loaded with tahini! With the most amazing roasted chicken you ever ate!

                    1. re: Deedine

                      Right up my alley, deedine! Love it.

              3. I like sundried tomatoes a lot. Hot peppers are good too though.

                1. my favorite is 2 cans garbanzos, about 4 cloves garlic, 1/2 to 3/4 jar of roasted red bell peppers, a healthy amount of hot sliced jalepeno peppers, some salt, pepper, cayanne, and lemon juice as desired. i don't use any tahini in my hummus becuase i find it to bee too strong of a flavor.

                  1. chipotle and wasabi are two ideas I like but have not perfected.

                    1. I am not mad about garbanzos, so I use edamame instead: Edamammus!

                      1. For a can of garbanzos, use 4-5 HEADS of roasted garlic in addition to olive oil, tahini, lemon juice and herbs and spices.

                        1. I start with a bag of dried beans... soaked overnight and the cooked in the morning. Six or so fresh garlic cloves are added to the processor with tahini, fresh lemon juice, salt and some bean cooking liquid for texture if needed.

                          For me a smooth a smooth yet beany puree with lemon and garlic in the forefront is satisfying. Tahini should be the sole flavoring in a classic hummus.

                          Split and brush this whole wheat pita with olive oil and sprinkle with salt. Toast in a hot oven...

                          1. I like to throw chunks of roasted pumpkin or squash into the blender with the chickpeas.

                            Other variations/add-ins:

                            saffron (the cheap kind)
                            babaghanoush and cilantro
                            pomegranate seeds
                            chopped kalamata olives and crumbled feta
                            coconut milk and lime juice, sometimes with unsweetened grated coconut
                            cooked, squeezed chopped spinach or pesto

                              1. Has anyone tried making hummus with edamame? I've been told it can be done (I think 50/50 edamame and chickpeas) but I've never tried it.

                                1 Reply
                                1. re: Adrienne

                                  I mentioned it above. Just substituted cooked edamame beans (I microwaved them in a bowl with a little water) for garbanzos. I'm sure a combo of the two would be fine, also. I adapted this loosely from something on the Food Network web site:

                                  Puree all of these things in the food processor or blender:

                                  1 T (or more) olive oil
                                  ½ to 1 t sea salt
                                  1 t cumin (I like cumin)
                                  1/4 t coriander
                                  ½ t za'atar
                                  2 cloves garlic
                                  ½ lb edamame beans, cooked (I just nuke 'em in a bowl with a little water for a few minutes and drain)
                                  3 T tahini
                                  1/4 C water (more if it's too thick)
                                  the juice and zest of 2 lemons (I like it lemony)

                                  I didn't invent edamame hummus (there are recipes online), but as far as I know, I did come up with the catchy name ("Edamammus") all my myself. :)

                                2. I always start with dried chickpeas, soaked overnight and cooked until soft, then cooked some more until really, really soft. In addition to the usual things, like tons of parsley, minced garlic, tahini, etc. I add roasted sesame oil and sumac, and top with a sprinkling of zaatar and olive oil. Big tip is to use the blender rather than the food processer and don't overload, using some of the cooking water to amalgamate. And, if hugely ambitious, push through a sieve for a smoother texture and to rid of the chickpea peels.

                                  1. i use tons of cilantro in mine, along with a good amount of olive oil, lemon, garlic,and kosher salt to taste. sometimes i use so much cilantro it comes out a bit green, but i love it.

                                    1 Reply
                                    1. re: taryn

                                      A friend of mine brought cilantro hummus to a party - it was the color of a lime rind. It was *fantastic* - I tried to make it myself but it did not come out as well as his did, or I'd post a recipe. I definitely endorse the idea of lots of cilantro thrown in with the garbanzo beans for a great hummus.

                                    2. I've gotten compliments after making Black Bean Hummus. To make it, take a basic hummus recipe and substitute black beans for chickpeas and lime juice for lemon juice.

                                      1. Couple of things I've done:

                                        -in the fall, with all the canned pumpkin, I do half a large can of pumpkin and 3 cans chick peas, tahini, lemon juice, olive oil, 3 cloves of garlic, cumin and coriander
                                        -throw in some dill to change it up some
                                        -I just did it in the recent batch I made and added in about 1/2 a cup of low fat sour cream to the mix, and it made the hummus very smooth and creamy
                                        -a friend of mine swears by peeling the skins off the chick peas and then adding in yogurt

                                        1. I like to add some pine nuts and sun dried tomatoes!

                                          1. have been making hummus for years and my kids love it as a snack after school with wheat thins. My problem was that I didn't like the grainy texture from the chickpea skins when I made it in the food processor. I finally figured out that if I make it in the blender it is beautifully smooth! Just thin it with some of the cooking liquid from the chickpeas. Also, if you are out of lemon juice, a little vinegar works fine.

                                            1. I like adding some edamame to mie, with some red pepper flakes and lemon juice.

                                              1. Bobby Flay has a recipe that includes canned chipotles in adobo sauce. Just make your standard hummus recipe and blend in two or three of the saucy chipotles. It's delicious.

                                                1. Hummus is a great entry food for beginning cooks, I know it was for me. One of my first jobs had me making four buckets of Hummus every day, it's still one of my favorite foods. I've made white bean and black bean versions as well as the spicy red pepper kind. It's a matter of taste but I like mine heavy on the cumin and tahini. My Egyptian boss told me it should be the color of a camel, like a boy from Indiana has any idea what that is. For dip I like a thinner, richer hummus with more oil, garlic, and lemon, but as a sandwich spead I make a thicker, less rich hummus that pairs well with turkey and milder cheeses.

                                                  1. I used to make hummus at work using tangerine juice (in season) or orange juice for the liquid. So good.

                                                    4 Replies
                                                    1. re: manraysky

                                                      Wow. That sounds really good. I'm gonna have to try it. I've been adding a little fresh tangerine juice to my hollandaise and it's delicious.

                                                      1. re: bryan

                                                        i would absolutely LOVE both of your recipes if you get a chance. i've been making homemade hummus lately (it's a new thing) and it's far superior to what I can get in the store, so I don't buy it anymore, but the tangerine part sounds nice, in both the hummus and hollandaise!!

                                                        1. re: lollya

                                                          I just substitute tangerine juice for the lemon juice. I use the Joy of Cooking recipe for the hollandaise. I sometimes grate a little tangerine rind in there too. It's great on eggs benedict, asparagus and poached fish.

                                                          1. re: lollya

                                                            Sorry it took me so long to reply.
                                                            I never used a recipe for the hummus, and I made it in HUGE batches at work. But try substituting tangerine juice the some or all of the liquid in a recipe. Good luck!

                                                      2. I make two flavors....Garlic and Extra Garlic

                                                        1. I like adding basil or dill to mine. Chives or cilantro/lime are also great, as someone mentioned before. In the summer, I lighten it up by adding some cucumber and yogurt--but at some point you have to stop calling it hummus, I guess! Just a really tasty garbanzo dip.

                                                          1. I like mixing in pesto sometimes. Tobasco sauce is a huge part of my hummus eating experience -- man can hummus absorb a lot of heat... Sometimes substitute garlic-chilli paste but like the pure tangyness of Tobasco.

                                                            1. Ever since Trader Joe's started carrying bags of frozen green garbanzos, it's been all about green hummous in our house :)
                                                              I happen to like the taste of almonds and parsley together, so sometimes I use part or all almond butter, though I find it takes more lemon juice when I do this. Can even toss in a few whole almonds into the blender first with the lemon juice to get some crunch.

                                                              1. I like it "plain" (chickpeas, lemon juice, garlic, tahini) sprinkled with sumac.

                                                                If I'm using other beans and still calling it hummus, then I particularly like white cannellini beans pureed with an entire bulb of roasted garlic, fresh sage, rosemary and pinenuts.

                                                                1. horseradish!! Just had TJ's last week, and today made my own - it was a revelation!

                                                                  1. I make a pretty standard garlic hummus and add a good spoonful of Vietnamese chili garlic sauce for extra kick.

                                                                    1. I've made the frozen green pea 'hummus' from SeriousEats as I thought it looked interesting, and it was really good. Not a true hummus, but an interesting variation :)

                                                                      1. Thre ways I like to make hummus are:
                                                                        garlic hummus
                                                                        avacado hummus
                                                                        jalapeno hummus

                                                                        1 Reply
                                                                        1. re: Infomaniac

                                                                          A generous shot of liquid smoke-I like the Woodlands product-is standard in Casa Salmon.

                                                                          I do like the idea of Sumac-will have to remember that.

                                                                        2. Interesting thread.

                                                                          In the Middle East there's no such concept as a flavored hummus. Hummus is hummus and one doesn't tamper with it, except for varying degrees of tahini or lemon juice.