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Feb 16, 2007 07:30 AM

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?

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  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.