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Creamy Hummus Recipe Four Crowd Pleasing Ways

I love a bowl of silky hummus that tastes bright and clean. This hummus recipe starts fast and stays simple. You toss chickpeas with tahini and lemon, then you let garlic wake the mix. Olive oil brings a smooth finish. The result feels fresh and light and ready for every snack table. I lean into options, so I share four flavors. The base stays classic and the add ins take you to new places. Try the homemade hummus recipe without tahini if you ran out. Reach for the best hummus recipe when guests show up. Make a vegan hummus recipe for a friendly spread. Blend a carrot hummus recipe for color and sweet notes. Whip a lemon hummus recipe when you crave zip. Mix a mediterranean hummus recipe when herbs call your name. We keep it easy. You process the base until it looks smooth. You taste. You add a touch more lemon or salt if you want. You scoop the hummus into a shallow bowl and drizzle extra oil. You serve with warm pita and crisp veggies. That small routine never fails me.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mediterranean
Keywords: best hummus recipe, carrot hummus recipe, homemade hummus recipe without tahini, hummus recipe, lemon hummus recipe, mediterranean hummus recipe, vegan hummus recipe
Servings: 6 servings
Author: Lila

Ingredients

For the Classic Hummus

  • 1 can chickpeas drained and rinsed reserve 3 tbsp liquid
  • 3 tbsp tahini well stirred
  • 2 tbsp fresh lemon juice
  • 1 small garlic clove minced
  • 1 tsp fine sea salt to taste
  • 3 tbsp extra virgin olive oil
  • 2 to 4 tbsp cold water as needed

Pesto Hummus Variation

  • 1 packed cup basil leaves
  • 2 tbsp toasted pine nuts or walnuts
  • 2 tbsp grated vegan parmesan optional

Roasted Red Pepper and Harissa Variation

  • 1 roasted red pepper patted dry
  • 1 tsp harissa paste or more to taste
  • 1 pinch smoked paprika

Pickled Beet Variation

  • 3 to 4 slices pickled beet patted dry
  • 1 tsp prepared horseradish optional
  • Zest from half a lemon

To Serve

  • Olive oil for drizzling
  • Chopped parsley or dill
  • Warm pita and crisp vegetables

Instructions

For the Classic Hummus

  1. Add chickpeas reserved liquid tahini lemon garlic and salt to a food processor.
  2. Blend until the mix looks smooth. Scrape the bowl as needed.
  3. With the motor running stream in olive oil. Add cold water a spoon at a time until the texture looks creamy and light.
  4. Taste and adjust with more lemon or salt.

Pesto Hummus Variation

  1. Blend the classic base to smooth.
  2. Add basil nuts and vegan parmesan. Process until green and creamy. Thin with a splash of water if needed.

Roasted Red Pepper and Harissa Variation

  1. Blend the classic base to smooth.
  2. Add roasted red pepper harissa and smoked paprika. Process until the color turns warm and even.

Pickled Beet Variation

  1. Blend the classic base to smooth.
  2. Add pickled beet horseradish and lemon zest. Process until the color turns deep pink and silky.

To Serve

  1. Spoon hummus into a shallow bowl. Use the back of a spoon to make soft swirls.
  2. Drizzle with olive oil and scatter herbs. Set out pita and vegetables and dig in.

Notes

For extra smooth hummus peel the chickpeas by pinching off the skins. Use ice cold water for a fluffier blend. If the mix tastes dull add a small splash of lemon or a pinch of salt. If it feels thick add a spoon of water and blend again. Leftovers keep well in a sealed container in the fridge for up to four days.