The best hummus recipes reach far beyond the classic chickpea blend, spanning avocado, beet, roasted red pepper, black bean, cauliflower, and even a sweet dessert version. This collection of 22 hummus recipes and hummus-style dips has a creamy, tahini-rich option for every craving, from quick weeknight snacks to full mezze spreads. Most blend up in minutes with pantry staples, and they work just as well as sandwich fillings and party dips. Keep scrolling for foolproof basics, colorful veggie twists, bold Middle Eastern spreads, and one surprising sweet finish.
How to Choose the Right Hummus Recipe
To choose the right hummus recipe, start with how you plan to serve it and how much time you have. For an everyday snack or lunchbox, a classic chickpea or light no-tahini hummus is quick and reliable. Hosting a party? Reach for colorful options like beet, roasted red pepper, or basil pesto that look stunning on a board. Want something heartier or lower in carbs? Try white bean, black bean, or cauliflower versions. Round out a mezze spread with baba ganoush and mutabal, then finish with sweet dessert hummus for something unexpected.
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Classic Hummus and Perfect Basics
Start here with the foundational chickpea hummus recipes and the techniques that guarantee a smooth, creamy result every time.
How to Make Hummus From Scratch
Master the fundamentals here before you branch into flavors. This deep dive walks you through the ratios, the order of blending, and the little tricks that turn grainy hummus into something silky and light. Finish with toasted seeds and good olive oil. Tip: blend the tahini and lemon juice first until pale and whipped, then add the chickpeas for the creamiest result.
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Best 5-Minute Classic Hummus
When you need a reliable bowl fast, this classic keeps things simple with chickpeas, tahini, garlic, lemon, and cumin. It is smooth, balanced, and ready before your veggies are even sliced, making it the perfect base for endless toppings. Tip: drop a couple of ice cubes in while blending to whip extra air into the paste and lighten the texture.
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Light Lemony Hummus Without Tahini
Skip the tahini and let bright lemon and garlic carry this lighter dip. It stays creamy and full of flavor with fewer calories, which makes it ideal for everyday snacking and packed lunches. It is also a lifesaver when you have run out of tahini. Tip: a spoonful of the chickpea cooking liquid, called aquafaba, loosens the texture without adding any oil.
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Colorful Veggie and Herb Hummus
Blend in vegetables and fresh herbs to turn plain hummus into a rainbow of vibrant, flavor-packed dips.
Avocado Hummus
For an extra-creamy, richer dip, ripe avocado blends into the chickpeas for a soft, luscious texture and a gorgeous green color. It works beautifully as a dip, a sandwich spread, or a filling for vegan wraps. Tip: press plastic wrap directly onto the surface before refrigerating so the avocado keeps its fresh green shade instead of browning.
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Arugula Hummus
Peppery arugula gives the classic blend a fresh, slightly spicy bite and a lovely green tint. It comes together in about five minutes and makes a vibrant change from plain hummus on any snack board. Tip: add the arugula at the very end and pulse just briefly so the leaves stay bright rather than turning dull and dark.
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Basil Pesto Hummus
Two favorites meet in this light, herby dip that swirls fragrant basil pesto through smooth chickpeas. The result is bright green, garlicky, and hard to stop eating with warm pita. Tip: stir in a spoonful of your favorite jarred pesto when fresh basil is out of season for the same punchy flavor with far less effort.
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Roasted Red Pepper Hummus
Sweet, smoky roasted red peppers blend into the chickpeas for a warm coral color and mellow depth. It is one of the most crowd-pleasing variations and tends to disappear fast at gatherings. Tip: pat the roasted peppers dry with paper towels before blending so the extra moisture does not make your hummus watery and loose.
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Wild Garlic Hummus
This springtime twist folds tender wild garlic leaves into the classic recipe for a subtle garlicky flavor and a fresh green hue. It is a beautiful way to make the most of the fleeting wild garlic season. Tip: finish with black sesame seeds and a dusting of sweet paprika, and choose young leaves for the mildest, sweetest garlic notes.
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Vegan Beet Hummus
Possibly the prettiest dip on this list, beet hummus gets its electric pink color and gentle earthy sweetness from roasted beets blended into the chickpeas. It is as nourishing as it is striking on a party table. Tip: wear gloves and use a plastic cutting board when handling the beets so the vivid juice does not stain your hands and counters.
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Easy Roasted Garlic Hummus
Roasting transforms sharp garlic into sweet, buttery, caramelized cloves that melt into the chickpeas for deep, mellow flavor. It is an easy upgrade that tastes far more sophisticated than the effort suggests. Tip: roast a whole extra head of garlic while the oven is on and keep it in the fridge for instant flavor in dressings and soups.
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Golden Turmeric Hummus
Warm, golden, and gently earthy, this turmeric-spiked hummus needs just a handful of ingredients and delivers a glowing color and exotic aroma. The flavor only deepens as it sits. Tip: make it a day ahead when you can, since resting overnight lets the turmeric and spices bloom into a rounder, more developed taste.
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Pumpkin Hummus
Silky pumpkin puree turns this autumn-friendly dip a warm orange and adds a subtle sweetness that plays beautifully with cumin and tahini. It is cozy, seasonal, and perfect for fall gatherings. Tip: toast a pinch of smoked paprika or cinnamon in the olive oil before drizzling it on top to deepen the warm, spiced aroma.
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Beyond Chickpeas: Bean and Veggie Hummus
Swap chickpeas for white beans, black beans, or cauliflower to discover creamy hummus-style dips with a whole new character.
White Bean Hummus
Creamy cannellini beans stand in for chickpeas here, giving an ultra-smooth, mild dip that comes together in minutes. It is a great pantry-friendly option when you want something a little softer and more delicate. Tip: warm the beans gently before blending, since slightly warm legumes puree into a silkier, lump-free texture than cold ones straight from the can.
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Black Bean Hummus
Black beans give this Tex-Mex spin a smooth, hearty base, brightened with lime, coriander, and fresh cilantro. Scoop it up with tortilla chips or spread it into burritos and tacos. Tip: finish with a drizzle of olive oil and a scatter of chopped cilantro right before serving so the topping looks fresh and vibrant.
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Cauliflower Hummus
Roasted cauliflower replaces most of the chickpeas for a lighter, lower-carb dip that stays surprisingly rich and smooth. It is a clever option when you want that familiar hummus feel with a different base. Tip: roast the cauliflower until the edges caramelize, since those browned bits add a nutty, savory depth you simply cannot get from steaming.
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Kalamata White Bean Dip
Briny kalamata olives blend into soft white beans for a Mediterranean spread that is savory, tangy, and deeply satisfying. It is a hummus cousin that works on crostini or as a bold layer in sandwiches. Tip: reserve a few chopped olives to stir in at the very end so you get little bursts of salty flavor in every scoop.
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Butter Bean Spread with Chanterelles
This elegant, savory spread purees soft butter beans into a creamy base, then crowns it with wine-cooked chanterelle mushrooms for an earthy, dinner-party-worthy dip. It is a luxurious step beyond everyday hummus. Tip: cook the mushrooms until the wine fully reduces so the topping stays glossy and concentrated instead of loose and watery.
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Middle Eastern Mezze Dips and Spreads
Round out your mezze board with these smoky, herby Middle Eastern spreads that were made to sit beside a bowl of hummus.
Spicy Hummus Beiruti
This Lebanese-style hummus brings gentle heat and herby freshness, studded with parsley, garlic, and chili. It has real character next to the plain versions and shines as part of a generous mezze spread. Tip: start with half the chili, then blend, taste, and add more so the spice level lands exactly where your table wants it.
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Baba Ganoush
Smoky, creamy, and tangy, this classic roasted eggplant dip is the natural partner to any hummus spread. A little tahini, lemon, and garlic keep it light yet full of flavor. Tip: let the roasted eggplant drain in a colander before blending so the excess liquid runs off and your dip turns out thick rather than watery.
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Mutabal (Tahini Eggplant Spread)
This silky Levantine dip blends smoky roasted eggplant with plenty of tahini, garlic, and lemon for a richer, creamier cousin of baba ganoush. It belongs on every mezze table right next to your hummus. Tip: char the eggplant over an open flame until the skin blisters so the flesh takes on that essential smoky, grilled aroma.
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Marinated Eggplant Hummus
Smoky marinated eggplant meets creamy chickpeas in this layered dip that tastes like a cross between hummus and baba ganoush. It is savory, tangy, and ideal for scooping with warm flatbread. Tip: let the marinated eggplant rest a while before you fold it through, so it fully soaks up the garlic and herbs first.
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A Sweet Finish: Dessert Hummus
Finish on a sweet note with a dessert hummus that proves this humble dip can absolutely double as pudding.
Sweet Dessert Hummus
Yes, hummus can be dessert. Blended chickpeas turn into a creamy, cookie-dough-like sweet dip flavored with vanilla and a touch of maple or cocoa. Serve it with apple slices, strawberries, or pretzels for a fun, sweet treat. Tip: blend it longer than you think you need to, since extra time is the real secret to a smooth, un-grainy dessert hummus.
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Frequently Asked Questions
What is the secret to smooth, creamy hummus? The biggest secrets are blending the tahini and lemon juice first until whipped and pale, using warm or freshly cooked chickpeas, and letting the food processor run longer than feels necessary. For the silkiest result, some cooks peel the chickpeas or add a couple of ice cubes while blending to lighten the texture.
Can you make hummus without tahini? Yes. You can make delicious hummus without tahini by leaning on olive oil, extra lemon, and garlic for flavor, or by swapping in a spoonful of nut butter or Greek yogurt. A splash of the chickpea cooking liquid keeps it creamy, and the result is lighter and lower in calories.
How long does homemade hummus last in the fridge? Stored in an airtight container, homemade hummus generally keeps well in the refrigerator for several days. Give it a good stir before serving, and add a fresh drizzle of olive oil on top, which helps seal the surface and keep it tasting fresh.
Can you freeze hummus? Hummus freezes surprisingly well. Pack it into an airtight container, leave a little room at the top, and add a thin layer of olive oil before sealing. Thaw it overnight in the fridge, then stir thoroughly and adjust the seasoning, since freezing can slightly mute the flavors.
What do you serve with hummus? Hummus loves warm pita, crackers, and crunchy raw vegetables like carrots, cucumber, and peppers. It also shines as a sandwich and wrap spread, a base for grain bowls, or a creamy sauce thinned with a little water and lemon. On a mezze board, pair it with baba ganoush, olives, and flatbread.
Do you have to peel chickpeas to make hummus? You do not have to peel chickpeas, but removing the skins gives noticeably smoother, more velvety hummus. To speed it up, simmer the chickpeas with a little baking soda until soft, then rub them in a clean towel so the loosened skins slip off easily.
