From the essential base to creative spins and toppings that make hummus the star of the table and even turn it into a quick Mediterranean meal, I’m excited to share these tried-and-true hummus recipes!
The Secrets Mama Dina Taught Me for the Creamiest Hummus
You don’t grow up on the Mediterranean in Egypt without knowing your hummus. I’ve loved hummus since childhood, but it wasn’t until I got married more than 20 years ago that I learned how to make it well. My mother-in-law, Mama Dina, taught me to make it her way. This real deal, classic hummus is just as she made it in her Levantine kitchen and in her Mediterranean restaurant back in Michigan. I paid close attention.
She taught me the right chickpea-to-tahini ratio matters, that the tahini should support the chickpeas and enhance the flavor without taking over. She showed me her trick to peel the chickpeas for that extra-silky, creamy texture. Another game-changer: add two ice cubes to the food processor while blending to whip the hummus into something impossibly light and fluffy, the kind of texture you just can’t get any other way.
That foundation changed everything for me. Since then I’ve spent years building on it and finding new ways to play with hummus: dressing it up with roasted vegetables, loading it with toppings, turning it into a full meal, even serving it at breakfast.
My Mother-in-Law’s Tips for the Best Hummus
Ever since I first shared my hummus recipe, I’ve come to understand a few key things that people do wrong. Here are the common pitfalls and how to avoid them!
- Cook the chickpeas enough. You know I love canned beans, but for hummus, I always simmer dry chickpeas until they’re super tender. If you don’t cook them thoroughly, it’s almost impossible to make hummus that doesn’t have a trace of that sandy, starchy texture. Even in my shortcut version, which uses canned chickpeas, I simmer them in water a bit to ensure they’re truly soft.
- Peel the chickpeas. Yes, peeling the chickpeas adds a step, but it’s the secret to the creamiest hummus. It takes just a few minutes to rub the chickpeas with your hands after they are cooked. I do this under running water. You may not get every single skin off, but do your best, and you’ll be rewarded.
- Taste your tahini first. Tahini paste is a key ingredient in authentic hummus, and it adds richness and a nutty flavor. That said, it can vary widely in quality, and lower-quality brands may have a noticeably bitter flavor. Taste your tahini to ensure it’s fresh-tasting before adding it to your hummus mixture! I prefer to use this tahini made from roasted sesame seeds.
- Don’t add liquid too soon. A stiff and gluey or lumpy, sandy hummus is usually the result of not having enough liquid in the mixture, or adding it too soon. Wait until the chickpeas and garlic are broken down to add any liquid, and start by adding ice. I learned this trick from my mother-in-law, who is basically a hummus whisperer! The ice cubes help ensure a creamy, fluffy texture.
- Don’t forget to drizzle. Finish your hummus with plenty of good extra-virgin olive oil. This takes the flavor up a few notches and really turns the hummus into something super luxurious
Easy Hummus Recipes
Classic Hummus
This is Mama Dina’s classic hummus, made the way she made it for her family and her restaurant customers. This is my master ratio of chickpeas to tahini, lemon, and garlic, all blended to a fluffy texture and finished with extra virgin olive oil and sumac. If you’re new to making hummus at home, start here!
Beet Hummus
In addition to giving it a beautiful magenta color, adding roasted beets to hummus gives it a delicious jewel-colored hue that’s especially nice scattered with tangy feta as a colorful dip for a spread of crudites.
Roasted Garlic Hummus
In my classic hummus recipe, I use raw garlic, which adds a distinctive spicy sharpness. Using sweet and sticky cloves of roasted garlic (or garlic confit) gives hummus a richer, rounder garlic flavor. It’s super delicious, especially as a bed for kofta meatballs.
Roasted Carrot Harissa Hummus
Spiced with cumin and sumac and roasted until very tender, carrots add a welcome sweetness to hummus, with a spoonful of harissa balancing it out with a spicy, smoky edge. The vibrant orange dip would make an unexpected spread for this Veggie Sandwich recipe.
Avocado Hummus
Two of the most beloved dips in the world, combined into one! Avocado hummus is smooth, rich, and endlessly scoopable. The avocado adds a buttery creaminess that makes the texture super silky, perfect for scooping up with pita chips or dolloping on top of these Mediterranean chicken nachos.
Roasted Red Pepper Hummus
Roasted bell peppers, either homemade or from a jar, bring a smoky sweetness to hummus. Sometimes I like to add a pinch of smoked paprika to lean into that smokiness even further. This is a fantastic everyday hummus that I like for snacking and paired with eggs in my protein-packed hummus breakfast bowls.
White Bean Hummus
Cannellini beans have a naturally mild, creamy flavor that blends beautifully with tahini, lemon, and garlic. This take on hummus is a wonderful option if you’re out of chickpeas, and it’s also just genuinely delicious in its own right. Make it next-level delicious with a sprinkle of Egyptian dukkah on top!
Pumpkin Hummus
Pumpkin puree incorporates into the classic hummus base with surprising harmony, adding gentle sweetness and a beautiful golden color. What’s more, it makes the texture even more luscious and creamy. I finish it with warm spices like cumin and a sprinkle of pepitas or roasted pumpkin seeds for crunch.
Loaded Hummus Recipes and Hummus Toppings
Farmer’s Market Hummus
Think of this as the Mediterranean answer to a seven-layer dip, and in my opinion, it’s better. I load up hummus with fresh herbs and greens, farmer’s market veggies, and salty toppings like feta cheese, olives, and sun-dried tomatoes. Best of all, you can change up the toppings with the season. This would also be delicious topped with grilled corn!
Loaded Hummus with Shallots and Shishitos
Blistered shishito peppers (most mild, a few with a little kick) pair so well with sweet, lightly-charred shallots on a bed of silky hummus. It’s a great addition to any mezze spread, and once the hummus is done, the vegetables need only moments to cook!
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