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By Lisa Esile, MS May 8, 2020
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Versatile, satisfying, and simple to make, hummus is an ace in the plant-eater’s deck. These hummus recipes combine chickpeas and other beans with herbs, veggies, and tantalizing spice blends to achieve rich flavors without using oil. What are all the ways you can use hummus? The possibilities are endless. But we like them served as a dip with crudités, crackers, or baked tortilla chips; as a spread on wraps and sandwiches; or as the creamy element of a Buddha bowl.
This is a great basic chickpea hummus recipe to include in your repertoire. With no added oil, or even tahini, it’s very low in fat and big on flavor. Enjoy the it in its classic form, or jazz it up with ingredients like toasted sesame seeds, olives, or eggplant.
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A couple of carrots, a can of chickpeas, some lime juice, and a few everyday spices are all you need to whip up a batch of this sunny, spicy-sweet hummus.
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Lima beans replace chickpeas in this refreshing, basil-infused hummus, which we love as a spread for veggie sandwiches on toasted whole grain bread.
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This creamy hummus is made with dried (not canned) navy beans. If cooking beans from scratch sounds daunting, this is a great recipe to get a feel for how simple (and affordable) it actually is. Pro tip: Cook extra beans and freeze for your next batch of hummus or other dish. That way you don’t have to cook from scratch every time!
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Loaded with fresh ingredients including spinach, green onions, parsley, chives, and cilantro, this vibrant hummus will make your taste buds tingle.
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Feeling festive? Serve this lightly spiced acorn hummus with the usual finger-food dippers such as veggie sticks and toasted pita squares. For extra pizzazz use the scooped-out squash shell as a serving bowl.
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Switch things up with this tepary bean hummus. Tepary beans make a creamier hummus compared with chickpeas. Add the smoky flavor of roasted red pepper and you’ve got a mouthwatering dip that goes fast.
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Fresh tarragon, basil, and parsley are the star ingredients in this summery hummus. For a light meal or snack try it in these yummy collard green veggie wraps.
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Creamy and garlicky, with a zing of fresh lime juice, this is one tasty dip. The recipe calls for navy beans cooked from scratch, but it’s still ready in only 35 minutes. Not bad!
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Frozen peas do it again in this fantastic green pea–chickpea hummus. Add mint, lemon, lime, and garlic for a low-fat spread that tastes as good as it looks.
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This blend-and-eat dip comes together in 15 minutes or less. The vibrant orange color looks fabulous, and the spicy-smoky pumpkin flavors are incredibly comforting and satisfying.
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Rich with the aroma of fresh thyme and basil, this cannellini bean hummus recipe uses Dijon mustard and red wine vinegar to delicious effect.
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Roasted red pepper, artichoke hearts, and capers give this chickpea hummus tapenade-like flavors, and a dash of cayenne pepper revs up the heat. Make a batch of baked tortilla chips, put up your feet, and chow down.
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A homemade oil-free take on harissa (a spicy North African chile paste) adds kick and a deliciously nuanced smoky flavor to an easy-to-make hummus.
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.
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Comments (3)
this hummus list is the bomb – as a vegan I cannot eat enough hummus and I love the variety above – and it’s nice to get my protein w/ out it being bathed in oil…
Can’t
Wow! Can’t wait to try these out. Best of all they look super-duper easy to make.