Yummy Hummus With Variations

"From Elizabeth Baird's blog, an easy hummus with variations. Apparently, putting the garlic in the food processor can make it bitter, so stir in finely chopped or crushed garlic after processing. Variations are noted at recipe bottom."
photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Deantini photo by Deantini
photo by Lalaloula photo by Lalaloula
photo by Sharon123 photo by Sharon123
photo by FrVanilla photo by FrVanilla
Ready In:
2 1/2 cups




  • 1. Combine all of the ingredients except the garlic in the bowl of a food processor. Process until smooth, scraping down the side of the bowl several times to ensure an even smooth paste. Add more water for a thinner hummus. Stir in garlic. (Make-ahead: Scrape into an airtight container, cover and refrigerate for up to 3 days.)
  • 2. Tip: If you like to accentuate the sesame flavour, drizzle in a little dark sesame oil with the olive oil.
  • Hummus Variations:.
  • -Cumin Hummus: Add 1 to 2 tsp ground cumin and a dash of hot pepper sauce to hummus.
  • -Roasted Red Pepper Hummus: Whirl 1/2 cup chopped roasted red pepper and a splash of hot pepper sauce with the chickpeas and other ingredients.
  • -Hummus with Herbs: Add 1/4 cup finely chopped fresh flat-leaf parsley to finished hummus.
  • -Other Beans Hummus: Substitute white kidney beans for the chickpeas.

Questions & Replies

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  1. I love hummus, but I always bought it from the store.This recipe is even better than what I bought and it will be my new go to hummus recipe. I made it plain and loved it, then with cumin, which was even better, because I'm a cumin fan.
  2. Thi is how I make mine sans garlic. It is used too much these days. I also add blanched, onions marinated in vinegar and beet juice for color. I make a small hole in the center of the hummus and add them and sumac. I add slivers of marinated beets for color. It makes a pretty presentation.
  3. Good hummus. I like the texture too. I made the cumin version. I did not use as much cold water but my tahini was quite thin, I used sea salt & unrefined extra virgin olive oil which I also drizzled over top. I would like to try the herb version next time. Made for Veggie Swap 31 ~ February 2011.
  4. Excellent hummus! I made the Cumin variation, and added sesame oil for half of the olive oil. We like ours thicker, so cut the amount of water in half. (I actually doubled the whole recipe EXCEPT the water, since I was making it for a crowd-it doubled easily.) Served with baked pita chips. Sprinkled with some paprika before serving.
  5. Wonderful hummus! I made a cilantro version which was just perfect with a bit of hot sauce added. Made for PRMR!


I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
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