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    Home » Recipes » Dips and Spreads

    Updated: Apr 24, 2024 · Published: Apr 24, 2024 by Cassie Waltman · This post may contain affiliate links · 1 Comment

    Smooth and Creamy Hummus with 4 Flavorful Twists

    click here to get straight to the recipe

    Smooth and creamy hummus is an easy snack or dinner option that we make at least twice a month at this house!  You’ll find all the tips and tricks for making a flavorful hummus with a dreamy whipped texture below.  You’ll also find four additional flavor variations that will make any hummus lover happy.

    Five small spoons of different variations of the hummus recipe are displayed on a black plate over a black background.

    Hummus is a truly family-friendly recipe that my kids love to have for lunches, snacks, and dinner.  The basic hummus recipe contains a subtle garlic flavor, bright lemony notes, and plenty of richness from the tahini.  It’s perfect as-is, but feel free to try out all four of the additional flavors to see what version your family loves best!

    Try this dessert hummus recipe next for a chocolatey twist on hummus!

    If you’re looking to up your snacking or happy hour game, this hummus recipe is a great start.  You can also try these Charcuterie Skewers or Caprese Focaccia for some great options to share!

    Jump to:
    • Ingredients
    • Instructions
    • Toppings for Hummus
    • Sun Dried Tomato Hummus with Basil
    • Pine Nut Hummus with Rosemary
    • Cilantro Hummus with Jalapeño
    • Pink Hummus with Beets
    • Equipment
    • What to Serve with Hummus
    • Make This Recipe Kid Friendly
    • Storage
    • Top Tip
    • FAQ
    • More Recipes with Garbanzo Beans
    • Make a Snack Spread
    • Try It and Share
    • Recipe
    • Comments

    Ingredients

    I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

    Ingredients for the hummus are displayed on a brown woven background. Ingredient labels are in white boxes and include tahini, garbanzo beans, salt, garlic, and lemon.
    • Garbanzo Beans: Also known as ceci beans, or chickpeas, canned garbanzo beans make this recipe so much easier than starting from dried beans.  Quality matters here, use a trusted brand for the most tender beans that are easiest to peel.  I’ve had great luck with S&W brand. 
    • Garlic: A single clove of garlic is all that’s needed to flavor the basic hummus.  The garlic goes into the recipe uncooked, but the lemon juice and tahini will help mellow the pungency.
    • Lemon Juice: Use fresh lemon juice, don’t even bother with bottled juice.
    • Tahini: Tahini is made from hulled or unhulled toasted ground sesame seeds.  It has a warm and nutty flavor that has a slightly bitter note.  Like a natural peanut butter, the paste will settle with a layer of oil on top when stored. Simply stir the tahini before measuring for the recipe.
    • Kosher Salt: Salt is an important ingredient in hummus, and helps to brighten the flavor of the beans.  Start with half the amount called for in the recipe and add extra as needed to suit your taste.  Salt levels in the beans vary wildly, so this will help you balance the flavors in your hummus.

    Instructions

    The best way to ensure a smooth and creamy hummus is to peel your canned garbanzo beans.  You heard that right, you’ll remove the skin from each bean by hand.  It feels tedious, but I look at it as a chance for a little bit of kitchen meditation time.  Pop on a good playlist and you’ll be done in no time.  It’s a great activity for a kid to do to help out in the kitchen, too!

    If you want a smooth hummus, no peeling required, try this red lentil hummus recipe!

    Canned garbanzo beans are peeled and placed in a white bowl. The peels are piled on a black plate.

    Drain and rinse your canned beans, reserving the liquid if desired (see the Top Tip below).  Place each bean between your thumb and forefinger and press lightly.  The skin from the bean should pop right off, leaving you with a darker, shiny bean. You can save the bean skins for vegetable stock or compost them.

    Lemon juice, tahini, salt, and garlic are added to the blender jar.

    To the bottom of a blender or food processor, add the tahini, garlic clove, salt, and lemon juice.  Blend or process this mixture until the garlic is well minced and the tahini is smooth.

    The peeled garbanzo beans are added to the blended tahini mixture at the bottom of the blender jar.

    Add the peeled beans to the tahini mixture and blend or process until smooth.  Scrape down the sides a few times in the process to make sure all ingredients are incorporated.

    Whipped hummus on a spoon to check the consistency while blending.

    Check the texture of your hummus after a minute or so of blending.  You should end up with a smooth and creamy hummus texture.  If you find you are having trouble getting the texture you want, try adding an extra tablespoon of water or the liquid from the drained beans.

    Toppings for Hummus

    You can top your hummus with so many delicious things, but we most often use a drizzle of olive oil and a sprinkle of sumac powder.  Sumac is a dark red color with bright, tart, and slightly floral flavor.  I find it at our Asian grocery store and in better stocked supermarkets.

    Hummus is in a white bowl and topped with olive oil and reddish-brown sumac powder. The bowls is on a black platter with pita triangles and a lemon slice.

    Here are some great ideas for toppings for hummus to make it as delicious and special as you want:

    • Herbs: Try some chopped parsley, thyme, oregano, basil, or rosemary sprinkled over the top of your hummus.
    • Fried or Roasted Garbanzo Beans: Toss chickpeas in oil and a mix of cumin, chili powder, garlic powder, and salt and roast or fry them in a skillet for a delicious hummus topping.
    • Nuts or Seeds: Toast up some sesame seeds, slivered almonds, or pine nuts to top your hummus:
    • Spices:  Dust the top of the hummus with ground cumin, coriander, chili powder, or a spice blend like za’atar, everything bagel seasoning, or chili garlic crunch.

    Sun Dried Tomato Hummus with Basil

    Sweet sun dried tomatoes and fresh basil are a knockout combination and they make a great addition to the basic hummus recipe.  This sun dried tomato hummus with basil is a vibrant orange color and is great when served with pita chips at a summer picnic.

    A bunch of basil and a bowl of sun dried tomatoes are on a green and red fabric surface.

    Drain your sun dried tomatoes from any oil (don’t toss that flavor packed oil!) and slice them if they are whole.  Gather a small bunch of basil leaves.  Reserve a bit of both the tomatoes and basil for a garnish.

    Orange hummus with tomato and basil topping is in a white bowl on a small platter of pita chips over a red and green background.

    Prepare the hummus as directed in the recipe card, adding the tomatoes and basil when you add in the garbanzo beans.  Transfer your hummus to a bowl and top with the reserved garnish and a drizzle of the oil from the sun dried tomatoes.

    Pine Nut Hummus with Rosemary

    Buttery pine nuts and fragrant rosemary make this variation a rich and aromatic version of the basic hummus recipe.  This hummus is delicious when paired with toasted flatbreads or focaccia.

    Roasted pine nuts and rosemary are in a small skillet over a pale green and cream fabric background.

    Toast the pine nuts in oil in a skillet until they are golden.  Don’t walk away or take your eye off things, pine nuts can burn in just a few seconds!  Add in the rosemary for the last few seconds, the residual heat will help make the flavor pop.  Reserve some of the toasted pine nuts and rosemary for garnish.

    Hummus in an oval bowl is topped with roasted pine nuts and rosemary and sits on a platter of flatbread triangles.

    Add the nuts and leaves of the rosemary (strip them from the woody stem) to the garbanzo beans when blending up the hummus.  Transfer your pine nut hummus with rosemary to a serving bowl and garnish with the toasted nuts and rosemary sprig.

    Cilantro Hummus with Jalapeño

    I love the bright and subtly spicy kick that cilantro and jalapeño give to hummus.  This cilantro hummus with jalapeño has a pretty green color and is perfect when served with tortilla chips.

    Cilantro and a halved jalapeno are on a white plate over a striped green and white napkin.

    Use the leaves and stems of cilantro for the best flavor.  You can vary the spice level of your hummus by adding a whole or half jalapeno and either choosing to remove the seeds and membranes (which are the spiciest parts of the pepper) or keep them intact.  Keep a few rings of jalapeño and a few leaves of cilantro for garnish.

    Green hummus is in a white bowl and is topped with cilantro and jalapeno rings. It is served with tortilla chips on a white plate.

    Prepare the hummus as directed in the recipe card, adding the jalapeno and cilantro along with the garbanzo beans.  Transfer the hummus to a serving bowl and garnish with the reserved jalapeño and cilantro.

    Pink Hummus with Beets

    Pink hummus is a stunner on a veggie platter and a special favorite with kids.  How do you get that color?  Beets!  I use packaged roasted beets to keep things simple.  The brighter in color your beets, the more vibrant your pink hummus will be.

    Roasted beets and parsley are in small bowls over a black and white surface.

    Use roasted and peeled beets and chop them into smaller pieces before making the hummus.  Packaged beets that have already been roasted and peeled can be found in the refrigerated are of your produce section at larger supermarkets and Trader Joe’s.

    An oval bowl of pink hummus is in the center of an oblong platter layered with cut vegetables.

    Follow the directions in the recipe card and add the chopped beets to the hummus along with the chickpeas.  Transfer your hummus to a serving bowl and top with parsley for beautiful color contrast.  Serve this hummus with a variety of vegetables.

    Equipment

    I use one of three different pieces of equipment to make smooth and creamy hummus.  A high-powered blender makes truly smooth hummus as long as you scrape down the sides often.  You can also use a food processor with good results, though I sometimes find that the single clove of garlic flies around quite a bit and doesn’t get well processed until the chickpeas are added.  Finally, an immersion blender can do the job as long as there is enough liquid to get things started and you use a vessel that will hold all of your ingredients well.

    What to Serve with Hummus

    You can serve hummus with a variety of breads (pita bread, focaccia, flatbreads) or crackers.  We often serve our hummus with pretzel thins or sesame crackers, too.  Pair hummus with vegetables like bell pepper strips, carrot coins, celery sticks, cucumbers, radishes, or snap peas.

    Hummus can be used as the base for a salad dressing when some extra lemon juice and olive oil are mixed in.  You can use it as a spread or filling in sandwiches or wraps along with shredded lettuce, tomato, and grilled meats.

    Make This Recipe Kid Friendly

    Hummus is a perfect snack for kids that like to dip.  Serve hummus to your crew with their favorite dippers like pretzels, carrots, veggie straws, cucumber, or crackers.  Hummus can be a great alternative dinner option for a kid who is struggling to eat what is offered at your dinner table.

    For more suggestions and strategies to help feed your picky eaters and stay sane, check out this post on Keeping Peace with Picky Eaters!

    Storage

    Hummus should be stored in an airtight container for up to three days in your refrigerator.  Hummus freezes well too!  Store it in a freezer-safe airtight container for up to three months.  Allow it to thaw in the refrigerator overnight and give it a good mix before serving.  Add a tablespoon of water if the hummus is too thick.

    Top Tip

    The liquid you strain from the canned garbanzo beans is called aquafaba.  Aquafaba can be used in other recipes as an egg replacement!  You can also add it to your hummus in place of the water for an even thicker and creamier texture.

    FAQ

    Can you adjust the thickness of the hummus?

    Adjust the thickness of your hummus by using more or less water or by using the liquid from the strained canned garbanzo beans in place of your water.

    Can you make hummus without a food processor?

    You can make hummus in a high powered blender, with an immersion blender, a bullet-style blender, or a food processor.

    Is hummus gluten free?

    Homemade hummus is gluten free.  If you make any variations of the hummus, ensure any spices, spice blends, or other additions are free of gluten as well.  Also make sure you provide gluten free options for dipping!

    More Recipes with Garbanzo Beans

    Garbanzo beans are a great way to add protein and fiber to your meals.  Try these recipes for a new way to incorporate them into your menu:

    • A detail image of the chickpea stew shows the beans in an orange broth flecked with basil leaves, drizzled with olive oil, and garnished with fresh basil.
      Simple Speedy Chickpea Stew with Lemon and Basil
    • Shrimp, chickpeas, and diced red pepper sitting atop a bed of cous cous garnished with cilantro leaves and lemon.
      Garlic Paprika Shrimp Bowls with Chickpeas and Lemon
    • A close up photo of the texture of Greek Salad Dip in a white bowl.
      Greek Salad Dip

    Make a Snack Spread

    An easy way to entertain is to combine one of these hummus variations with a few other spreads and offer plenty of crackers or bread and vegetables.  Any of the recipes below would make a great addition to a snack spread:

    • Burst cherry tomatoes on the vine sit in oil with pepper, garlic cloves, herbs, and salt.
      Cherry Tomato Confit with Garlic and Herbs
    • Edamame and Lemon Spread
    • Muhammara
    • Pea Pesto

    Try It and Share

    I hope you love this recipe for smooth and creamy hummus and find a variation that is a favorite in your house! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.

    Recipe

    Five small spoons of different variations of the hummus recipe are displayed on a black plate over a black background.

    Smooth and Creamy Hummus with 4 Flavorful Twists

    Cassie Waltman
    Find tips and tricks for the best smooth and creamy hummus here, plus 4 delicious ideas for additions and toppings for hummus variations.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Total Time 25 minutes mins
    Course Appetizer, Side Dish, Snack
    Cuisine Middle Eastern
    Servings 6
    Calories 217 kcal

    Ingredients
      

    Smooth and Creamy Hummus

    • 15 oz garbanzo beans (canned, drained and rinsed)
    • 1 garlic clove
    • 1 ½ tablespoon lemon juice (fresh squeezed)
    • ⅓ cup tahini
    • 5 tablespoon water (or more, as needed)
    • ¾ teaspoon kosher salt
    • 1 tablespoon olive oil (for serving)
    • ½ teaspoon sumac powder (for serving)

    Sun Dried Tomato Hummus with Basil

    • ½ cup basil leaves (packed)
    • ½ cup sun dried tomatoes (packed in oil and drained)

    Pine Nut Hummus with Rosemary

    • 1 tablespoon olive oil
    • ½ cup pine nuts
    • 2 sprigs rosemary

    Cilantro Hummus with Jalapeño

    • ½ cup cilantro stems and leaves
    • ½ jalapeño (diced)

    Pink Hummus with Beets

    • ¾ cup beets (roasted and peeled, then chopped)
    • parsley leaves (for garnish)

    Instructions
     

    Basic Smooth and Creamy Hummus

    • Drain and rinse the canned garbanzo beans. Peel the beans by pressing each of them between your thumb and forefinger until the skin slides off. Set aside.
    • Add garlic, lemon juice, tahini, water, and salt to the pitcher of a blender or bowl of a food processor. Process for 1-2 minutes, or until very smooth. You will want to stop halfway and scrape down the sides of the bowl.
    • Add the peeled beans to the blender and process until smooth. Add more water if needed to create your desired consistency.
    • Transfer to a serving bowl and swirl the hummus to create pools for the olive oil. Drizzle with olive oil and sprinkle with sumac powder.

    Sun Dried Tomato Hummus with Basil

    • Finely chop the basil and the tomatoes and set aside a tablespoon of each for garnish.
    • Prepare the basic hummus as above, adding the basil and tomatoes in with the beans.
    • Garnish with the reserved basil and tomatoes and some of the oil from the drained tomatoes, if desired.

    Pine Nut Hummus with Rosemary

    • In a small skillet, toast the nuts and rosemary sprigs in the oil over medium heat.
    • Strip the leaves off of one of the sprigs of rosemary. Set aside a tablespoon of pine nuts and the other sprig of rosemary for garnish.
    • Prepare the basic hummus as above, adding the stripped rosemary leaves and pine nuts in with the beans.
    • Garnish the hummus with the reserved nuts and the rosemary.

    Cilantro Hummus with Jalapeño

    • Reserve a few leaves of cilantro and a couple of rings of jalapeño for garnish. Remove the seeds and membrane of the jalapeño if you want to reduce the spice level.
    • Prepare the basic hummus as above, adding the jalapeño and cilantro along with the beans.
    • Garnish the hummus with the reserves cilantro leaves and jalapeño rings.

    Pink Hummus with Beets

    • Chop the beets and prepare some parsley leaves for garnish.
    • Prepare the basic hummus as above, but *reduce* the tahini to 2 tablespoons. Add the chopped beets along with the beans.
    • Garnish the hummus with parsley leaves.

    Notes

    Nutrition facts are calculated for the basic smooth and creamy hummus.

    Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

    Nutrition Facts

    Calories: 217kcalCarbohydrates: 23gProtein: 9gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 301mgPotassium: 273mgFiber: 6gSugar: 4gVitamin A: 28IUVitamin C: 3mgCalcium: 55mgIron: 3mg
    Share your results on Instagram!Mention @planeatpostrepeat or tag #planeatpostrepeat !

    More Dip and Spread Recipes

    • The lentil hummus is served in a wooden bowl and garnished with sumac, parsley, and a drizzle of olive oil alongside seasoned flatbread and carrots.
      Simple Red Lentil Hummus
    • The baked dip is sprinkled with parsley, has golden edges, and is displayed on a round platter with crackers and chips around the sides.
      Baked Goat Cheese Dip with Bacon and Dates
    • A wood platter of cookies, pretzels, and strawberries has a white bowl of dark chocolate hummus at its center.
      Dark Chocolate Hummus with Peanut Butter
    • A glass cup of a pale green dressing sits on a cork coaster over a light wood tray.
      Creamy Cilantro Pepita Dressing

    Reader Interactions

    Comments

    1. Cassie Waltman says

      April 24, 2024 at 1:51 pm

      5 stars
      Share your favorite variation with us in the comments!

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    Five small spoons of different variations of the hummus recipe are displayed on a black plate over a black background. A text box at the top of the image contains the words, "Smooth and creamy hummus with four flavorful twists" and "Plan. Eat. Post. Repeat."

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