Home What to cookMain Dishes Three Variations of Hummus in 10 Minutes

Three Variations of Hummus in 10 Minutes

written by Dajana 1. September 2018

Hummus is probably the most addictive dip and a versatile extra for salads, sandwiches, healthy lunch bowls and light dinners. This originally Middle Eastern dip has become a food staple for many food enthusiasts who want to enjoy healthy superfood. Thanks to its ingredients, hummus is loaded with antioxidants and minerals. This superfood delivers numerous benefits for your mind, body and soul. Hummus’ main ingredient, chickpeas, are protein-, fiber-rich legumes linked to health benefits like lowering blood cholesterol levels or the risk of heart diseases, type 2 diabetes and weight loss.

Three Hummus variations

How to make the perfectly smooth hummus 

Next time you are craving for hummus, what about instead of buying it at the supermarket, simply trying to make it on your own? If you are a fan of colorful plates just like us, these three super easy hummus recipes might be perfect for you: classic chickpea hummus, baby spinach and chickpea hummus, and a variation with Cannellini beans and beetroot. All you need to do is combine all ingredients in a food processor, add salt and pepper and mix everything until smooth and creamy.

Classic Chickpea Hummus 

For the classic hummus recipe, combine the chickpeas, garlic, olive oil, fresh lemon juice, tahini, salt, pepper and paprika in the food processor and mix everything until smooth and creamy. Add one to two tablespoons water as necessary to achieve the desired consistency. Transfer to a bowl, drizzle with olive oil and garnish with finely chopped chives and chickpeas.

  • 250g can chickpeas, rinsed
  • 1 clove garlic
  • 4-6 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • salt, pepper
  • paprika (optional)

Chickpea Hummus with Spinach 

For the hummus with baby spinach recipe, combine the chickpeas, garlic, fresh baby spinach, olive oil, fresh lemon juice, tahini, salt and pepper in the food processor and mix everything until smooth and creamy. Add one to two tablespoons water as necessary. Transfer to a bowl, drizzle with olive oil and garnish with finely chopped radish.

  • 250g can chickpeas, rinsed
  • 1 big handful baby spinach
  • 1 clove garlic
  • 4-6 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • salt, pepper

Beetroot and Cannellini Beans Hummus 

For the hummus variation with beetroot and Cannellini beans instead of chickpeas, combine the Cannellini beans, beetroot, garlic, olive oil, fresh lemon juice, salt and pepper in the food processor and mix everything until smooth. Transfer to a bowl garnish with chopped chives.

  • 250g can Cannellini beans, rinsed
  • 1 small precooked beetroot, finely chopped
  • 1 clove garlic
  • 4-6 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • salt, pepper
  • *Note: If you can’t find Cannellini beans, you can use other white beans instead.

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