6 Simple Hummus Varieties

6 Simple Hummus Varieties

Put a spin on a traditional hummus recipe with our 6 delicious add-ins and recipe ideas.

Start with this oh-so-simple basic hummus recipe and then follow our instructions for some tasty add-ins to really spice things up!

Basic Hummus Recipe

1 large can garbanzo beans (also called chickpeas), drained
60 mL (4 tbsp) lemon juice
30 mL (2 tbsp) tahini
2 cloves garlic, chopped
2 tablespoons olive oil


  1. Pour garbanzo beans into blender. Place lemon juice, tahini and chopped garlic in blender
  2. Blend until creamy and well mixed
  3. Transfer the mixture to a medium-sized serving bowl
  4. Drizzle olive oil on top
  5. Serve with raw vegetables or pita chips

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Option 1:Roasted Beet
Add 3 boiled beets to original recipe, before blending.

Option 2:Sun Dried Tomato
After the original hummus is prepared, fold in 250 mL (1 cup) of sundried tomatoes.

Tip: For the sundried tomato hummus, take it over the top with 50 mL (1/4 cup) of chopped basil.

Option 3: Spicy Creole
After the hummus is prepared, mix in your favorite blackening seasoning.

Option 4:Spinach and Feta
After the hummus is prepared, fold in 250 mL (1 cup) of chopped spinach and 125 mL (1/2 cup) of feta cheese.

Option 5:Split Pea
Abandon the traditional hummus recipe altogether for this delicious variety.

455 grams (1 pound) frozen peas
3 garlic cloves — 2 minced, 1 whole
50 mL (1/4 cup) fresh mint leaves
6 large fresh basil leaves
Juice of 1/2 lemon
30 ML (2 tbsp) extra-virgin olive oil, plus 15 mL (1 tbsp) if needed
Sea salt and freshly ground black pepper, to taste
1 fresh baguette, sliced into 1 1/2-centimetre (1/2-inch) thick slices
Fresh vegetables, for dipping


  1. Preheat oven to 190 C (375 F)
  2. Bring a large saucepan of water to a gentle boil. Add frozen peas and 2 cloves of minced garlic, and then return to a boil and cook until peas are tender, about 3 minutes. Reserve a cup of the water, and then drain and set aside to cool slightly
  3. Transfer peas and garlic to a food processor and add mint, basil and lemon juice. Pulse and slowly add olive oil
  4. Continue to puree until the peas are creamy. The puree should be a thick but spoonable consistency. If it’s too thick, add reserved water, one tablespoon at a time, until it reaches desired consistency. Season with sea salt and pepper to taste
  5. Drizzle one side of each baguette slice with olive oil, and season with salt and pepper. Place on a baking sheet and then toast in the oven, about 4-5 min
  6. Serve alongside sweet pea hummus and sliced fresh vegetables like cucumber, carrots, celery, broccoli and cauliflower.

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