hummus recipes

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Hummus

garlic

chickpeas, drained, liquid reserved

salt

tahini (sesame paste)

lemon juice (2 lemons)

water

hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

I was taught how to make Hummus by a Chef from Lebanon.  It is the recipe I prefer. Most put cumin in theirs but I think it is the Persians that use cumin. I love cumin but prefer my Hummus like hers, without it and the hot sauce. Hers is most like the Lebanese.  One should try it each way, both are delicious.<br /><br />ps: NEVER, NEVER USE CANNED.  Cook them, run your hand in them when cool, the SKINS will come off and float to the top to make an unbelievable smooth hummus. It is the skins that make it lumpy as they are tough.<br />

I used pink Himalayan salt which was just salty enough. Also roasted garlic which cuts the potency. My only improvement is to make the texture more smooth.

I haven’t made this yet, but I noticed some reviews mentioned that it was salty. I didn’t know until recently that the two commonly available types of kosher salt are very different in their flakiness, and therefore in how much you use. Diamond Crystal is “fluffier” so the measurements given are correct. If you use Morton’s, use half the measurement called for. Of course, salt is a personal preference, and you should always use it to taste, but this is a general rule of thumb. 

I have been making this for a while, and my family loves it. So this time i measured the chickpeas, and it only takes one can, as she says in the video.  I have been using 2 cans in the past!!!  It was much better with just one can as you can imagine and I buy the low sodium chickpeas.  Otherwise followed the recipe to a T.  Not too salty and I don't see the problem with the skins of canned chickpeas.  After you blend it up, they mix right in.  Love this recipe.  

Very easy to follow, however the other reviewers are right. It’s way too salty (and I love salt!). I added another 1/2 cup of beans and it turned out lovely.  And don’t be afraid of the hot sauce! I hate spicy things but a couple of dashes really added great flavor with zero heat! 

Loved it but I did find it a tad salty - will be reducing salt next time. 

Use a tsp of cumin instead of hot sauce and peanut butter instead of tahini, keeps the price down!  Yummy!

Delightful, for my taste.  Love the garlicky punch and the clean, tangy lemony finish.  I did use less salt - 1 tsp. of kosher salt - and that was still plenty salty for me.  Had it on some freshly baked multi-grain bread, and topped it with some tomato powder I made with tomatoes from my garden, and freshly crushed dried basil leaves, also from my garden.  This just became one of my new pleasures in life.

So (as other reviewers mentioned), this was too garlicky, salty, and lemony. The consistency was off, too. I added 1/2 of ricotta it was DELICIOUS and SO creamy! 

https://www.foodnetwork.com/videos/hummus-0153968

Nothing's ho-hum about hummus, the zippy dip born in the Middle East.

This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.

The Best Hummus

One 15.5-ounce can chickpeas

tahini

1 clove garlic, finely grated

cumin,

juice,

Kosher salt

Extra-virgin olive oil, for drizzling

Hot smoked paprika, for sprinkling

Toasted pita bread, pita chips or cut raw vegetables, for serving

Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish.

Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.  

Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired. 

Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables. 

The taste was good, but I made it a little thin.  The most time took gently rubbing the skins off the beans.Next time I will use less bean liquid, add garlic powder with the cloves of garlic.  I had no hot sauce  it used a 1/4 tsp extra of cumin.  It's perfect for me. Maybe try a tiny bit of hot yellow peppers next time..

Yummy and easy. My first attempt at homemade hummus. No more store-bought for me!

Actually is the best hummus I’ve ever had! Better than the the ones I’ve had at hummus restaurants. Have made it for friends and they agree. We love it! The chickpea liquid helps! Use it! 

This hummus has the most wonderfully light texture that you typically find only in restaurants. And the flavor is just as good. It is officially my new go to hummus recipe :) 

Followed the instructions to use the reserved chickpea liquid and the hummus tasted terrible. If you make this recipe use water instead. This recipe was easy but there are lots of other better hummus recipes out there. 

Turbo Hummus

garbanzo beans (chickpeas),

peanut butter

parsley leaves

lemon,

black pepper

kosher salt

olive oil

Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.

I love this recipe, but it definitely needs a few shakes of Tobasco and some extra garlic.  After that, it's poifect! :)  The best hummus I've ever had.

This is yummy. I don't know if the parsley is necessary. I used peanut powder instead of peanut butter. I love tahini, but unfortunately I have some kind of reaction to it. Peanut is a decent substitute for tahini. 

This was my first attempt at making hummus.  I thought the addition of peanut butter was odd but gave it a go.  I can't taste the peanut butter at all.  Overall, I thought it was very good.  Too much lemon for my taste.  I will make again but with less lemon.

This is an awesome recipe! Great with toasted pita wedges.Another GREAT recipe Alton

I like most of Alton's stuff, but the PB in this is weird.

I added too much salt (my error, not the recipe's and substituted lime for lemon (it was on sale... other then my salty mistake, absolutely excellent.  Will be making again!

Serve really cold with warm or toasted pitas.  This will melt in your mouth!  So easy and yummy - I usually make double batches.  One for me, one to share.  I have many people in the past ask where I got the recipe - they can't believe it has peanut butter in it!

After reading the other "less positive" reviews, I was disappointed...

I used two tablespoons of peanut butter, but couldn't get the same "peanut butteriness" they did... I guess because I didn't have Jift or Skuppy on hand, with all the added sugar, and rather had a no name organic, no sugar added, gotta-stir-the-top quarter-jar-before-use kind is why it turned out like plain ol' regular great tasting hummus. I'll buy the crappiest store brand or sunday-paper-coupon brand next week... as if canned chickpeas wasn't enough of a clue as to what would be expected.

His other hummus recipe is spot on, though.

Wow, is this good eats or what!  Used a can of organic garbanzos, the juice and zest of one lemon, a good handful of roughly chopped flat leaf parsley, some tahini (sesame butter in place of the peanut butter cuz I had it, and a light flavored olive oil.  No way the store-bought hummus can even come close.

I'd made some pita flatbreads the other day, so just cut them up and baked them for 10 minutes in a 350 oven (sprinkled with fresh ground sea salt and a bit of EVOO to make the perfect vehicle for dipping into the hummus.

Next time I might try adding a little heat via red pepper flakes!

You have yet to disappoint me Alton Brown. This is yummy!


https://www.foodnetwork.com/videos/turbo-hummus-0157257

No time to soak? No problem! Canned beans become hummus in no time flat.

Roasted Carrot Hummus

carrots,

garlic,

cumin

cilantro,

lemon, juiced

Serving suggestions: pita chips and assorted crudites,

On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.

In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

Nice change from regular hummus. Didn’t have regular carrots just baby carrots so I used them (2lb bag) no peeling or cutting needed! Will definitely make again

Easy and so much fun. Hit of the tailgate I took it to.  

Delicious! I doubled the garlic and added smoked paprika and harissa powder before roasting. Perfect fall appetizer. Thanks Valerie!

I’m not a huge fan of traditional hummus so I was interested in this alternative. My kids and I loved it!  I didn’t have lemon or cilantro so I used a bit of lime juice.  Will make sure to have all ingredients next time.  Definitely making this again!! 

Wow! This is absolutely delicious! It is creamy, nutty, and slightly sweet. I'm not a garlic fan, but decided to add it...it definitely needed it and the roasted garlic likely added some of the fabulous flavor. I roughly calculated the calories and because of the tahini and olive oil, this is about 175 calories/serving (based on the 4 servings listed).

So easy and so good!  It was a hit at our super bowl gathering!

Definitely double/triple the garlic!  I added a touch of cayenne pepper, Yum!! 

Not bad. But I actually liked the flavor of the roasted carrots right when they came out of the oven better than I liked the final product. It needs more garlic and lemon, I think.<br />

Great hummus. Easy to make. Sweet change to a store bought hummus 

https://www.foodnetwork.com/videos/roasted-carrot-hummus-0262397

Eddie Jackson joins Valerie to make a variation on traditional hummus.

You will never again use canned chickpeas to make hummus after you try this easy no-soak, from-scratch version in the Instant Pot® multi-cooker. The dried beans get super tender in just under an hour and whip up into the creamiest hummus ever.

Instant Pot Hummus

chickpeas

bay leaf

Kosher salt

lemon juice (from about 1 large lemon)

extra-virgin olive oil,

tahini,

Sweet paprika,

Sliced fresh vegetables and pita chips,

Add the dried chickpeas, garlic, bay leaf, 2 teaspoons salt and 6 cups water to a 6- or 8- quart Instant Pot® multi-cooker.

Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 55 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.  

Use a slotted spoon to transfer the chickpeas and garlic to a food processor, discarding the bay leaf. Add the cumin and 1/2 cup of the cooking liquid and blend until fairly smooth, about 2 minutes.  

Add the lemon juice, olive oil and tahini and blend until very smooth, light and fluffy, adding additional cooking liquid as needed. Taste for seasoning and blend in additional salt as desired. 

Transfer to a serving bowl, drizzle with more olive oil and sprinkle with paprika. Serve with sliced vegetables and pita chips.

Yummy!  Family isn't a fan of garlic, so I only used 1 clove.  We love cumin, so upped it to 3/4tsp.  Healthy and delicious! 💕

Delicious and so easy.  The hardest part was stirring the tahini.  Next time I'll mix with roasted garlic or roasted red bell pepper.  Highly recommend.   <br />

Best hummus I have ever had, I did add a seeded Serrano and sprinkled sumac, a middle eastern spice over the top. Very easy, and very filling. We made the kufka flat bread recipe from this site to go with it, served it with flatbread, celery and feta cheese and olives, a full meal! Thank you food network!

Very good recipe!! We like things spicy so we added red pepper flakes. I thought the lemon would be over powering, but was the perfect amount.  This recipe definitely a keeper!

Yummy!  This was a big hit when we had friends over for a cookout.... will definitely make this again.  Better than store bought and easy recipe to follow.  Also ingredients in ethnic foods aisle as 1/2 the price of the organic aisle. For under $10 I have enough ingredient to make a 1/2 gallon of hummus.

Best hummus I have ever tasted!  My husband would not eat eat hummus until I made this recipe. He truly enjoys it, as well as our friends.<br /><br />..

Tuna and Hummus Sandwiches

tuna Italian tuna in olive oil

celery

onion

cornichons

lemon juice

mayonnaise

Dijon mustard

Sourdough bread, halved and sliced 1/2 inch thick

Hummus, store-bought or homemade (recipe follows)

Fresh radishes, sliced

tahini or sesame paste

garlic (4 cloves)

lemon juice (3 lemons)

sauce,

Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.

Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.

Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.

A really good and fresh take on tuna sandwiches 

I add chopped radishes to the tuna mixture.  Too much salt in the hummus, so I cut it down.  Nice fresh taste.  I couldn't find Italian tuna, so I used tuna in oil and drained off the oil.  Delicious.  

I did not know quite what to expect from this combo, but it was delicious!  I omitted the radishes, but that was all.  Made these sandwiches for a road trip and they held up very well in the cooler.  We could hardly wait until the next serving the next day.  Holds up well and is a real unexpected treat!  Enjoy!

Absolutely delicious!  Be sure to measure the lemon juice in the hummus. I got the 6 tablespoons from two lemons and another lemon would have been too much. What a great combo!  

I love this recipe and have been making it for several years and love to share it with friends for lunch!  I do reduce the salt however.  Great flavor combination and so easy to make.

Love this recipe - the tuna is so delicious with the hummus.  The first time I made it, I followed the recipe exactly but two teaspoons of salt in the hummus was too much and I love salt.  My other note is to measure out the six tablespoons of lemon juice - some lemons have considerably more juice and I used three lemons the first time and it was too lemony - and I love lemons too!  This is my go-to hummus recipe...to kick up the heat some times I add jalapeño...ENJOY!       

Your hummus recipe is the best!   What a wonderful idea to top it with tuna.  This was so delicious that I even had it for breakfast one morning.

I would never in a million years thought of putting tuna and hummus together, but this is the most delicious sandwich!!!  I used my own hummus recipe, which includes roasted red pepper, and basically the same tuna recipe as Ina's except I left out the cornichons because I didn't have them and added fresh chopped parsley... all in all, it is over the top goodness!  The radishes add crunch and another level of spicy.  You simply must try this!!

https://www.foodnetwork.com/videos/easy-tuna-salad-and-hummus-0225443

Ina pairs tuna salad and homemade hummus for a tasty and healthy sandwich.

Easy Tuna Salad and Hummus

Falafel-Crusted Chicken With Hummus Slaw

Cooking spray

chicken breasts

falafel mix

whole-wheat pitas, halved

hummus

lemon

harissa or other hot chile paste

coleslaw mix

radishes,

parsley

Food stylist: Cyd McDowell
Prop Stylist: Marina Malchin ,Food stylist: Cyd McDowell
Prop Stylist: Marina Malchin 

Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes. 

Meanwhile, mix the hummus, lemon zest and juice, harissa and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt. 

Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken. 

After reading some of the reviews, I ended up adding a 1/4 cup of panko to the falafel mix and browning it in a skillet before tossing the chicken. I used a half of lemon for the slaw. Turned out great. It was fast, delicious and healthy. Will make again. 

This was really good, and sure will make it again<div><br /></div>

This was great, and made for lunch the next day. Really easy to make, and the slaw is just amazing.

Only made the chicken part of this recipe.  I think it may have been better to mix the falafel mix with some bread crumbs and used that as a coating.  Going to try that next time.

My husband loves Greek foods, especially falafel so I thought I'd give this a try since it was "quick".  It was pretty good, nothing fabulous.  The chicken doesn't really brown so I put it under the broiler for a couple mins.  I followed advice of other reviewers and used less lemon in the hummus slaw, but I thought it was just a little blah tasting to me so I added some feta and made some tzatziki.  Served with baked seasoned french fries.  I don't know if I'd make it again though.

Great idea with the falafel mix and the chicken but try tzatziki instead of hummus, I find hummus (which I love to be a bit heavy with the falafel mix. Then stuff the pita with the chicken, coleslaw, sliced cucumber and some fresh mint. So tasty!

Made this about 3 weeks ago.  First time ever having Hummus.  It is really good, and my kids liked it too (which is saying a lot.... have a 4 yr old and a 2yr old!

I made homemade hummus and harissa, and it was fabulous! I did add some salt and pepper like others have suggested, husband loved it, so a it's a keeper:

I love both falafel and hummus so thought I would give this recipe a try. I used sriracha for the heat (one teaspoon was perfect and lemon flavored hummus which had just the right amount of lemon flavor. Some of the reviews said the dressing wasn't flavorful, so I added a little bit of salt and pepper which helped. Chicken was juicy and flavorful. I dont think the pita was necessary, but will use it for lunch tomorrow as a pita wrap with all the left overs. I will definitely make this again!

Grab a plate, scoop and then dip. Squeezing out the vegetables before you assemble this dip removes any extra moisture, so your layers stay in place. Make the day before and refrigerate to save time on game day.

Seven-Layer Vegetarian Greek Dip

cucumber,

2-percent Greek yogurt

extra virgin olive oil

mint

parsley leaves, chopped (about 1 large bunch)

chopped, pitted kalamata olives

lemon zest

scallions, chopped

artichoke hearts, drained, coarsely chopped

red bell peppers (about 14 ounces)

pita chips,

feta (about 8 ounces)

Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl.

Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers. 

Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture. 

Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips.

This was amazing!! We did make some slight modifications. Make sure the cucumbers and red peppers are really dry. We squeezed them with a paper towel. Marinate the artichokes in olive oil, lemon, salt, pepper, and Italian seasoning. Also, we omitted the crunched chips because they would probably get soggy. Overall a very tasty dip! 

I love these ingredients separately so I hoped that they would be great together. I was disappointed that it wasn't much tastier than a good interesting hummus because it was much more expensive to make (plus I bought a glass dish).  <div><br /><div>I used a 3 quart dish as recommended. It wasn't as full looking as the picture, but it made a large amount of dip. I made it for a potluck and served it with mini-pitas.  People tried it, but there was still 1/2 left at the end of the party. I had to throw it away because it had been out in the heat for 4 hours.  </div><div><br /><div>I modified the ingredients slightly - I left out the red peppers because I didn't have them. I only used about 1/3 cup parsley because 2 cups seemed like way too much. I topped it with chopped grape tomatoes to add color and brightness.</div><div><br /></div><div><br /></div></div></div>

Pickle lovers, take your obsession to the next level with this easy recipe for dill pickle hummus from Delish.com.

Dill Pickle Hummus

c. canned chickpeas, drained

dill pickles,

c. tahini

c. pickle juice (from the jar!)

red pepper flakes

tbsp. chopped dill, for garnish

Pita chips,

vegetables,

Just made this am and I’m sure it tastes better cold but it was delicious!👍

Just made the hummus and it has quickly become a favorite!

https://streaming.hearstdigitalstudios.com/manual_upload/59921e02d559304c710fbde6/mp4/Delish_Dill_Pickle_Hummus_FRONT_V3_1502748171_4000_hd_v3.mp4

This Hummus Has A Crazy Secret Ingredient

Pinto Bean Hummus with Chicken Chicharrones

roasted, peeled and diced poblano peppers (see Cook's Note)

pinto beans, well drained

Kosher salt and black pepper

chicken skin (see Cook's Note)

vegetable oil

Chicken Chicharrones as Served at Post Chicken and Beer in Longmont, Colorado as seen on Food Network's Diners, Drive-Ins and Dives episode 2803.

For the hummus: Combine the garlic, peppers, tahini, lemon juice, pinto beans, 3/4 tablespoon salt and 1 teaspoon pepper in a food processor. Turn the machine on and drizzle in the olive oil through the feed tube. Puree until very smooth.

For the chicken chicharrones: Preheat the oven to 350 degrees F.

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Top 22 hummus recipes recipes from across the web

The most viewed hummus recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hummus

The Best Hummus

Turbo Hummus

Roasted Carrot Hummus

Instant Pot Hummus

Tuna and Hummus Sandwiches

Falafel-Crusted Chicken With Hummus...

Seven-Layer Vegetarian Greek Dip

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The most viewed hummus recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine