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Hummus--what else besides a dip?

I make hummus from canned chickpeas, and the normal ingredients, except I use a little chicken broth instead of olive oil. I like it garlicky and thick. A food processor makes it a breeze to make it. But I want to know if others use hummus creatively, as an ingredient in a dish, as a salad dressing, or a filling? I know you can add different ingredients to it, such as roasted red peppers, but I admit I don't. Do you have a killer hummus, or a way to use hummus that isn't typical? Please share.

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  1. I add sundried tomatoes and feta. The salad dressing idea sounds great.

    1. I love a sandwich with nice bread, a fairly thick layer of hummus and some crunchy lettuce, cucumbers and shredded carrots. Yum.

      4 Replies
      1. re: CanadaGirl

        Yes, use hummus instead of mayonnaise....have also heard of it in tuna salad instead of mayo, haven't tried it yet though.

        1. re: Val

          I always make tuna salad with hummus rather than mayo, as I can't stand mayo. I can't give you any proportions, but I add hummus to the tuna until it's just a little thicker than I would like, then mix in some fresh lemon juice, maybe a good shot of sriracha, and some chopped scallions. I like using the roasted red pepper hummus, but any kind would work.

          1. re: rockycat

            thanks, rockycat...that sounds very delish!!!!

        2. re: CanadaGirl

          add some sprouts and avocado, a little vinaigrette... i'm thinking i need to make some hummus real soon! :)

        3. Someone posted this on another thread, but I can not remember which or who, but I made it skipping some minor things and I loved it. Pita with hummus, eggplant, egg, cucumber, tomatoes,onions, I added garlic...... I just got some more eggplant.

          1. Egg salad with a good few spoons of hummus in it is delicious; we also love it as a sandwich filling, with shredded cucumber and raita, stuffed into a good crusty roll or a pita.

            1. How about trying it with kebabs in place of raita?

              You can add fresh herbs to it such as basil. As Monavano does I add sundried tomatoes and feta or ricotta or even Balkan yogurt. I always use traditional sumac for a touch of puckery lemon-y flavour.

              You might like this Roasted Carrot Hummus...
              http://foodbloggaprintrecipes.blogspo.... Absolutely delicious, especially with homemade pita crisps.

              1. I love the combination of hummus and rice. Sometimes, for an easy weeknight meal, I make rice, hummus and sauteed spicy sausages, onions and peppers with cumin and red chile peppers. Makes for great leftovers too.

                1. I've tossed it with penne, sundried tomatoes and a little sauteed spinach to make a dairy free pasta sauce that has a creamy sort of taste and feel.

                  1. spread on flatbread, then topped with slivered lamb (grilled) that has been rubbed with allspice, sumac, cumin and chiliflakes.

                    the best hummus I ever made was made with sprouted garbanzo beans (reipce in Anna Thomas' book Love Soup)

                    1. Besides being great to dip a fried kibbeh into I also use hummus as a side when making a Middle Eastern spiced ground meat dish with onions and pine nuts, that is cooked for a long time on the stove top till the onions just about melt into the meat. A big mound of hummus surrounded by a ring of meat and pita bread. Pretty tasty

                      1. Used as a stuffed pepper binder. Mix the rice, meat, veggies and enough of your homemade hummus to create a stuffing and stuff the whole peppers; cook until tender.
                        Smear hummus on rock cornish hens and roast until ready
                        Smear on a head of cauliflower with a good helping of curry powder and bake until tender

                        1. I love it on a veggie burger with a good squeeze of sriracha and whatever fixins I'm in the mood for.

                          1. Weird sounding, but I add a healthy scoop to meatloaf...adds more protein and a creaminess that goes well with the meat.

                            1. I like using roasted red pepper or sun-dried tomato hummus on a pizza instead of the regular old tomato sauce. I top it with artichokes, red onion, mushrooms, sun-dried tomatoes, kalamata olives, feta, and a little mozzarella. Sometimes I do a more simple pizza with hummus, tomatoes, red onion and feta.

                              I also make cilantro and jalapeno hummus.

                              1. I'd forgotten about sandwiches. I have in the past made sandwiches with hummus and grilled planks of red and/or green peppers and onions.

                                I would eat anything with feta cheese in it, so maybe I should try a little feta in hummus.

                                Scuba, I'd love your recipe which sounds fabulous. I've got to try it stuffed into a pepper and roasted. And over cauliflower sounds good too. There are plenty of good ideas here. Thanks a bunch.

                                1 Reply
                                1. I've never tried it, but I have to admit that I'm really curious about this dessert hummus:


                                  If anyone actually tries it, please report back!

                                  1 Reply
                                  1. re: mollyomormon

                                    I think this would be really good in a new and different way. Unfortunately, I will eat hummus but no other carb food with it because I have to watch my carbs. So, no maple syrup or chocolate chips for me, at least paired with legumes. I too would love to hear if someone has made it, and adored/hated it.

                                  2. While on one of those extreme detox diets, we came across a great recipe using hummus to coat chicken before baking. This particular recipe recommended coating breasts on both sides with hummus before squeezing some lemon juice on top. Sprinkle with chopped rosemary, place a few lemon slices on each breast, drizzle it all with balsamic and bake. Absolutely delicious.

                                    4 Replies
                                    1. re: powella

                                      wow! VERY different powella...gotta try this soon!

                                      1. re: powella

                                        I like this idea. Very interesting.

                                        1. re: powella

                                          Yum! I'm trying this VERY soon!

                                          1. re: powella

                                            I don't suppose you could give us more complete directions? Thanks for this good idea.

                                          2. Lox on a bagel...forget the cream cheese...try hummus and chopped chives...couple of capers.

                                            1. As a few others have noted, sundried tomatoes are a wonderful addition to hummus (and then I save the oil from the tomatoes to use in pesto, or to dress pasta). The last time I made hummus, I used roasted red pepper, and didn't like it *nearly* as well. I use dried cumin, but like to toast it with a bit of olive oil for a moment before I toss it into the FP. I sometimes roast the garlic when I have the time.

                                              I love breakfast wraps with hummus: hummus, egg, spinach, tomato, and hot sauce rolled up in a flour tortilla. If I have just a heaping spoonful or two left, I add it to pasta sauce, or soup--I added it to a spicy ramen soup last week: I liked it. I also like to spread it on TJ's garlic naan before baking (but I never thought of using it on pizza, and can't wait to try that). If I want to use it in a salad, I just thin it a little with a balsamic vinaigrette . . . but now that I think of it, that is another potential use for the oil from the sundried tomatoes. I make a batch or two a week, and it never goes to waste around here, but I can't wait to try some of these ideas.