Hummus is a great staple item to keep around the house. It makes for easy snacks, is a substitute for mayonnaise on sandwiches, and can also make a hearty salad. Once you have the basic recipe, you can add a variety of flavors such as extra garlic, roasted red peppers, basil pesto, cilantro-avocado, frozen spinach and vegan cheese, and more. Try these simple hummus recipes for a healthy snack or a highlight at your next gathering.



Classic Hummus

Ingredients

1 (14 oz.) can chickpeas-drained and rinsed

Juice from 1 lemon

2 tablespoons Tahini

3 garlic cloves, peeled

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup olive oil, plus more for serving

1-2 tablespoons water

Instructions

  1. In a food processor, combine all ingredients except olive oil and water and turn on.
  2. With the food processor running, drizzle in olive oil.
  3. Add water, teaspoon by teaspoon until you reach desired consistency.
  4. Remove from food processor and season with salt and pepper to taste.
  5. Serve drizzled with olive oil.

Beet Hummus

Ingredients

1 beet, small

1 (15 oz.) can chickpeas, drained and rinsed

1/2 lemon, juiced

1/2 teaspoon salt

2 teaspoons dried dill

1 tablespoon plus 1/3 cup olive oil (divided)

Instructions

  1. Preheat oven to 400F. Scrub beet and remove stem.
  2. Drizzle 1 tablespoon olive oil lightly on beet and wrap tightly in foil. Roast for 45-90 minutes, depending on size, until fork tender.
  3. Let cool for about 20 minutes.
  4. Once cool, slide skin off beet to peel, quarter, and process in food processor or blender until smooth, scraping down the sides as needed.
  5. Add chickpeas, lemon juice, salt, and dill and process until smooth. With processor running, slowly add remaining olive oil and continue processing until hummus is smooth.
  6. Taste and adjust seasonings as needed.
  7. Store in refrigerator. Will keep for up to 1 week.

Garlic-Basil Mediterranean Hummus

Ingredients

1/4 cup packed basil

1 (15 oz.) can cannellini beans, or home cooked-drained and rinsed

4 cloves garlic

2 tablespoons fresh lemon juice

1/4 teaspoon black pepper, freshly ground

1/2 teaspoon salt

3 tablespoons olive oil, plus more for serving

1-2 tablespoons water

Instructions

  1. In a food processor, combine all ingredients except olive oil and water and turn on.
  2. With the food processor running, drizzle in olive oil.
  3. Slowly add water, teaspoon by teaspoon until you reach desired consistency.
  4. Remove from food processor and season with salt and pepper to taste.
  5. Serve drizzled with olive oil.

Avocado-Cilantro Hummus

Ingredients

1 (14 oz.) can chickpeas, drained and rinsed

1 ripe avocado

2 cloves garlic

Juice of 1 lime

1 teaspoon cumin

1/2 teaspoon salt

1/4 cup finely chopped cilantro

3 tablespoons avocado oil, plus more for serving

1-2 tablespoons water

Instructions

  1. In a food processor, combine chickpeas, avocado, garlic, lime juice, cumin, and salt and turn on. 
  2. With the food processor running, drizzle in avocado oil.
  3. Add water, teaspoon by teaspoon until you reach desired consistency.
  4. Gently stir in chopped cilantro.
  5. Remove from food processor and season with salt and pepper to taste.
  6. Serve drizzled with avocado oil.

I hope you enjoy these hummus recipes on your favorite cracker, with fresh veggies, or as a topping or spread. What’s your favorite hummus recipe?


For even more great healthy recipes, come on and check out the Clean Slate Cleanse!