Hummus in 6 Flavors
If you’re tired of the same old hummus and looking to elevate your snack game, you’re in the right place! Today, I’m sharing not just one or two, but six different flavors of hummus, each with its unique twist. This collection, which I like to call Rainbow Hummus, is vibrant, flavorful, and perfect for brightening up any table. Whether you prefer the classic, creamy original or want to try something adventurous like roasted beet, there’s a flavor here for everyone.
Let’s kick things off with the basic original hummus recipe. We’re using canned chickpeas that have been drained, rinsed, and dried. For the best flavor and texture, I recommend cooking dried chickpeas at home when you have the time—it’s definitely worth the effort. But for today, we’re taking a shortcut and blending them in the food processor with tahini, olive oil, lemon juice, fresh garlic, salt, and cumin. Process until smooth and creamy, scraping down the sides as needed. The key to that perfect, smooth texture is time, so keep the food processor running a bit longer than you think is necessary. Finally, stream in the water at the very end, processing for an additional 1 to 2 minutes. This classic hummus is delicious on its own, but we’re about to take it to the next level with five exciting variations, all starting with the same basic recipe.
First, we’ll make the caramelized onion hummus. Thinly slice some onions and place them in a microwave-safe bowl with a bit of butter and salt. Microwave on high for 5 minutes to soften, then transfer the onions to a pan and cook on medium-low heat until they caramelize into a dark amber color. Save a tablespoon of the onions for garnish later. Let the rest cool slightly before adding them to the basic hummus mixture along with some black pepper and water. Blend until smooth. The onions add a sweet, savory complexity that elevates the hummus to a whole new level.
Next up is the roasted red pepper hummus. You could roast the peppers yourself, but we’re getting a little help from the store and using jarred roasted red peppers. Add the peppers and smoked paprika to the basic hummus and blend until smooth. The peppers have plenty of moisture, so you might not need to add any water, but if you do, add it gradually. The result is a sweet, smoky hummus that’s incredibly satisfying.
The lemon basil hummus is light and refreshing, perfect for a summer BBQ. Add lemon zest and fresh basil leaves, along with a little black pepper, to the basic hummus. Blend until smooth, and you’ll be rewarded with a gorgeous green hummus that’s reminiscent of basil pesto—it’s a real crowd-pleaser.
If you’re a fan of Indian cuisine, you’ll love the curry turmeric hummus. This variation is super simple; just add curry powder, turmeric, and a bit of extra cumin to the basic hummus. If you like it spicy, feel free to add some cayenne pepper. The result is a vibrant yellow hummus with a complex, aromatic flavor.
Finally, we have the roasted beet hummus. For this version, we’re taking the time to roast the beets at home. Although you can use precooked beets from the store, roasting them yourself results in a much more vibrant color and deeper flavor. So it is absolutely worth the little effort here. Once the beets are roasted, add them to the basic hummus and blend until smooth. The stunning pink hue of this hummus is sure to impress, and the earthy sweetness of the beets pairs beautifully with the creamy chickpeas.
And there you have it—six delicious hummus flavors to enjoy with your favorite veggies, crackers, or pita bread. Each variation brings something special to the table, so don’t be afraid to get creative with your presentation and garnishes.
As for sipping suggestions, there are too many to mention with all of these different flavors, so let me suggest some serving suggestions – my homemade falafel and pita bread recipes—which will go perfectly with any of these hummus flavors. Let me know in the comments which variations you’re most excited to try! Enjoy making your own Rainbow Hummus at home, and happy dipping!
Rainbow Hummus
Course: AppetizersCuisine: Middle EasternDifficulty: Easy10
servings10
minutesIngredients
- Basic/Original
8 oz (1 can) Cooked Chickpeas Rinsed and Drained
2 TBSP Extra Virgin Olive Oil
2 TBSP Lemon Juice
4 TBSP Tahini
2 Fresh Garlic Cloves
½ tsp Salt
½ tsp Cumin
¼ Cup Water
- Caramelized Onion Hummus
8 oz (1 can) Cooked Chickpeas Rinsed and Drained
2 TBSP Extra Virgin Olive Oil
2 TBSP Lemon Juice
4 TBSP Tahini
2 Fresh Garlic Cloves
½ tsp Salt
1 TBSP Butter (or oil if making dairy free)
250g Onions Thinly Sliced
½ tsp Black Pepper
Pinch salt
¼ Cup Water
- Roasted Red Pepper Hummus
8 oz (1 can) Cooked Chickpeas Rinsed and Drained
2 TBSP Extra Virgin Olive Oil
2 TBSP Lemon Juice
4 TBSP Tahini
2 Fresh Garlic Cloves
½ tsp Salt
1 tsp Smoked Paprika
120g Roasted Red Pepper (from a jar or freshly roasted and peeled)
(bit of water only IF needed)
- Lemon Basil Hummus
8 oz (1 can) Cooked Chickpeas Rinsed and Drained
2 TBSP Extra Virgin Olive Oil
2 TBSP Lemon Juice
4 TBSP Tahini
2 Fresh Garlic Cloves
½ tsp Salt
1 tsp Lemon Zest
25g (about a cup loosely packed) Fresh Basil Leaves
½ tsp Black Pepper
¼ Cup Water
- Yellow Curry Hummus
8 oz (1 can) Cooked Chickpeas Rinsed and Drained
2 TBSP Extra Virgin Olive Oil
2 TBSP Lemon Juice
4 TBSP Tahini
2 Fresh Garlic Cloves
½ tsp Salt
½ tsp Cumin
½ tsp Turmeric
1 tsp Curry Powder
¼ Cup Water
- Roasted Beet Hummus
8 oz (1 can) Cooked Chickpeas Rinsed and Drained
2 TBSP Extra Virgin Olive Oil
2 TBSP Lemon Juice
4 TBSP Tahini
2 Fresh Garlic Cloves
½ tsp Salt
½ tsp Black Pepper
120g Roasted Red Beets (Freshly roasted at home is best, but can or jar also works)
1 tsp Olive Oil (for roasting the beets)
Pinch Salt (for roasting the beets)
1-2 TBSP Water (if needed)
Directions
- For the basic hummus, combine the chickpeas, olive oil, lemon juice, tahini, garlic, salt, and cumin in the food processor. Blend until smooth, scraping the sides as necessary. Stream in water slowly at the end and keep processing for 1-2 minutes more.
- For the Caramelized Onion Hummus, begin by making the caramelized onions. Microwave onion slices with butter and salt for 5 minutes on high. Transfer to a pan and cook on medium-low heat until they turn a dark amber color. Let the caramelized onions cool, and blend them in the food processor along with the rest of the ingredients (except for water), scraping the sides as necessary. Stream in water slowly at the end and keep processing for 1-2 minutes more.
- For the Roasted Red Pepper Hummus, add smoked paprika and roasted red peppers to the basic hummus base. Blend until smooth, adding a bit of water only if necessary for consistency.
- For the Lemon Basil Hummus, blend the basic hummus with lemon zest, fresh basil leaves, and black pepper. Stream in water until it reaches your preferred texture.
- For the Yellow Curry Hummus, mix in cumin, turmeric, and curry powder with the basic hummus. Blend until smooth, adding water gradually at the end to adjust the consistency.
- For the Roasted Beet Hummus, start by preheating your oven to 400°F (200°C). Peel the beets and cut them into small chunks. Toss the beet pieces in a bit of olive oil, salt, and pepper, then spread them out on a baking sheet lined with parchment paper. Roast the beets for 30-40 minutes, or until they are tender and slightly caramelized. Allow them to cool completely. Blend the basic hummus ingredients with roasted red beets and black pepper. Stream in water slowly if needed to achieve a smooth texture.
- Each flavor is now ready to be served or stored for 4-5 days. Enjoy your vibrant Rainbow Hummus!
Recipe Video
Notes
- If you make it in advance, the hummus will firm up slightly in the fridge. Bring it back to room temperature before serving.