DIY Hummus: 4 Ways to Make this Versatile Chickpea Dip

By Angela Tague in Healthy Feeling

There’s one thing you’ll always find in my refrigerator: hummus. This creamy chickpea-based dip is versatile, protein-packed, low-fat, and most importantly, easy to make. DIY hummus comes together in minutes and is a flavorful addition to any meal.

What is Hummus?

You’ve certainly heard of this Middle Eastern dip but may not know what goes into a batch. Classic hummus is made with cooked chickpeas (also known as garbanzo beans), extra virgin olive oil, fresh lemon juice, salt, a sesame seed paste called tahini, and garlic.

classic hummus ingredients

You can alter the basic recipe and add mix-ins like fresh spinach, roasted red peppers, artichoke hearts, hot sauce, or cumin. Hummus can be personalized to any palate, even those with a sweet tooth. Personally, I love chocolate or snickerdoodle hummus for dessert!

Is Hummus Healthy?

Despite their name, chickpeas aren’t peas at all—they’re legumes. They are rich in iron and contain a little vitamin C too, making the iron easily absorbed by your body. Plus, adding fresh lemon juice increases the vitamin C content!

Chickpeas are also full of fiber, which helps lower blood cholesterol levels, blood sugar levels, and the risk of heart disease, Type 2 diabetes, and blood clots.

chocolate hummus

How Do I Make Hummus?

Every few weeks, I grab my food processor and a can of chickpeas to experiment with a new hummus flavor. For savory blends, add fresh lemon, garlic, and extra virgin olive oil. For sweeter hummus, you’ll want coconut oil, unsweetened cocoa powder, and pitted dates.

Classic Hummus

If you’re a newbie, this easy hummus recipe is where you should start. It’s classic and flavorful.

  • 1 15 oz. can chilled chickpeas, strained
  • ¼ cup tahini paste
  • 3 tbsp. lemon juice
  • 1 garlic clove, chopped
  • 3 tbsp. extra virgin olive oil
  • Salt to taste

Puree all the ingredients in a food processor until smooth. Adjust the amount of extra virgin olive oil to suit your texture preference. I like my hummus thick for dipping and thinner for salad topping.

Roasted Red Pepper Hummus

Are you ready to boost the flavor to the dip? Add roasted red peppers!

  • 1 15 oz. can chilled chickpeas, strained
  • ¾ cup roasted red bell peppers, chopped
  • ¼ cup tahini paste
  • 3 tbsp. lemon juice
  • 1 garlic clove, chopped
  • 3 tbsp. extra virgin olive oil
  • Salt to taste

Toss all the ingredients into the food processor, and blend until creamy. I like to save time and splurge on a jar of gourmet roasted red pepper slices packed in a flavored oil.

Taco Hummus

This variety is a little uncommon but heavenly to a vegetarian like me. When I make black bean tacos or roasted vegetable enchiladas, sometimes I add a dollop of this DIY hummus in place of sour cream.

  • 1 15 oz. can chilled chickpeas, strained
  • ¼ cup tahini paste
  • 3 tbsp. lime juice
  • 2 garlic cloves, chopped
  • ½ tsp. cumin, ground
  • ½ tsp. black pepper, ground
  • 3 tbsp. extra virgin olive oil
  • Salt and cayenne pepper to taste

After blending everything in a food processor until smooth, serve this up with toasted pita chips and corn tortilla chips (or use it as a nacho topper).

Chocolate Hummus

Of course, I’ve also ventured into making the aforementioned sweet hummus. Chickpeas take on the flavors they’re blended with, making this similar to brownie batter.

  • 1 can chilled chickpeas, strained
  • ⅛ cup cold water (add more as needed for a smoother texture)
  • 6 dates, pitted
  • 5 tbsp. coconut oil, melted
  • 1 tbsp. unsweetened cocoa powder

Toss all the ingredients in the food processor, and combine until creamy. I’m guilty of making this hummus and eating it by the spoonful. It’s also delicious as a dip for fresh fruit including bananas or strawberries.

Often when you enjoy hummus at a restaurant, it’s topped with a drizzle of flavored oil, a liquid sweetener such as agave or honey, chopped parsley, or a colorful chutney. At home, I usually skip this step in my recipes to save a few calories and minutes of food prep.

How Can You Eat Hummus?

Now it’s time to experiment with hummus. I enjoy using it as a:

  • dip for fresh vegetables
  • sandwich and wrap spread
  • scrambled egg topper
  • salad dressing substitute (if thinned with a little extra oil)
  • mix-in for a cold pasta salad
  • dip for fresh fruit
  • mock frosting for cupcakes or muffins

The variety of ways to add this chickpea dip to your menu really are numerous and delicious. Do you enjoy hummus too? Tell us about your favorite flavors or add-ins over on Twitter.

Image source: Angela Tague

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Why It’s Good

Tackling a DIY hummus recipe is the perfect gateway into more healthful cooking. After you've mastered one of these simple recipes, you'll feel empowered to try new food combinations and recipes. Get the kids in on this cooking adventure to creatively introduce them to uncommon foods while you enjoy bonding time in the kitchen.