Hummus is undoubtedly one of the best dips out there, and as much as we love the traditional creamy hummus we’ve tried some hummus dips that will blow your mind! We just couldn’t keep them to ourselves.
Herby Avocado Hummus
- Process avocado, chickpeas, tahini, lime juice, garlic, salt, pepper, cumin, and 1 cup cilantro in a food processor until smooth, about 1 minute. With the motor running, stream in 2 tbsp. oil, then continue to process until hummus is very light and creamy, about 1 minute longer. hummus dips
- Taste and season with salt. Top with mint and cilantro and drizzle with more oil.
Beet and Ricotta Hummus
Ingredients:
- 1 red beetroot (about 6 ounces), scrubbed
- 1 15½-ounce can chickpeas, rinsed, drained
- ⅓ cup tahini, well mixed
- ¼ cup fresh lemon juice
- ¼ cup ricotta
- 1 garlic clove, finely grated or smashed to a paste
- 1 teaspoon (or more) kosher salt
- 10 cranks freshly ground black pepper
- ¼ teaspoon ground coriander
- Mint leaves and olive oil (for serving)
Method:
- Preheat oven to 425°. Wrap beet tightly in foil and place on a foil-lined rimmed baking sheet. Roast until the tines of a fork slide easily into the center of beet, 60–70 mins. Let sit until cool enough to handle. hummus dips
- Meanwhile, process chickpeas, tahini, lemon juice, ricotta, garlic, salt, pepper, and coriander in a food processor until smooth.
- Using a paper towel, rub beet to remove skin (it should slip off easily and any staining on your hands will be temporary). Trim root end and cut beet into 8 pieces; add to a food processor. Process until mixture is smooth, about 2 mins. Taste and season with salt, if needed.
- Transfer hummus to a shallow bowl. Top with mint and drizzle with oil.
Sweet and Tangy Hummus
Ingredients:
- 1 15.5-oz. can chickpeas, rinsed
- ⅓ cup tahini
- 3 tablespoons fresh lemon juice
- 1½ tablespoon red pepper paste or 2 tsp. harissa paste
- 1 tablespoon pomegranate molasses (optional)
- Kosher salt
- Olive oil, crushed red pepper flakes, and warm pita bread (for serving)
Method:
- Set aside 2 tbsp. chickpeas for serving. Process tahini, lemon juice, red pepper paste, pomegranate molasses, and remaining chickpeas in a food processor, adding water as needed, until hummus is very smooth; season with salt.
- Heat a grill pan over medium-high heat. Prick the eggplant in a few places and grill it, turning occasionally, until the skin is completely black about 45-50 minutes. Let cool to room temperature. hummus dips
- Meanwhile, puree the chickpeas in the bowl of a food processor. Cut the eggplant in half lengthwise and scoop the flesh into the food processor. Add the tahini, lemon juice, yogurt, and kosher salt to taste. Pulse a few times until just combined. Don’t puree too much—you want there to be some texture to it! Taste and season with more salt/lemon/tahini as needed.
- Scoop into your serving bowl, drizzle with the olive oil, and top with oregano and torn fresh mint. Serve with pita.Serve hummus drizzled with oil and topped with red pepper and reserved chickpeas, with pita bread alongside.
Baba Ghanoush Hummus
Ingredients:
- 1 lb eggplant (about one medium)
- 1 15.5 oz can chickpeas, rinsed and drained
- 3 tablespoons plain Greek full-fat yogurt
- 2 tablespoons tahini
- Juice of one lemon (about 3 tablespoons)
- Kosher salt, to taste
- Extra-virgin olive oil, fresh mint, oregano, and warm pita, for serving
Method:
Ginger And Turmeric Hummus
Ingredients:
- 1 can 15 ounces of chickpeas, drained & rinsed*
- 1/3 cup | 77 grams tahini, sesame seed butter
- 1/4 cup | 60 ml freshly squeezed lemon juice
- 2 garlic cloves
- 1 tablespoon turmeric powder
- 2 teaspoons ginger powder
- 2 tablespoons | 30 ml extra virgin olive oil
- 1 teaspoon sea salt hummus dips
- 1 teaspoon ground black pepper
Method:
- Put the chickpeas, tahini, lemon, garlic, turmeric, and ginger in a food processor or blender and pulse until the mixture is smooth. While mixing, slowly pour the olive oil into the hummus. Add the salt and pepper and blend until smooth.
- If the hummus is too thick for your liking, add 1 tablespoon water at a time until it’s the right consistency.
Hummus with Roasted Bell Peppers
- 6 red, yellow, and/or orange bell peppers, halved lengthwise
- 5 tablespoons plus ⅓ cup olive oil
- Kosher salt
- 2 tablespoons Sauvignon Blanc vinegar or other white wine vinegar
- 2 cups Creamy Hummus with Cumin
- 2 tablespoons cooked dried chickpeas (removed from pot of cooked chickpeas when making hummus)
- 1 tablespoon finely chopped parsley
Method:
- Heat broiler. Place peppers cut side down, on a rimmed baking sheet, drizzle with 2 Tbsp. oil, and season generously with salt. Broil peppers until blackened in spots but flesh is still firm about 3 mins. Remove from oven and turn down temperature to 400°.
- Drizzle ⅓ cup oil over peppers and roast until flesh is silky in texture, 20–25 mins.
- Let cool, then remove ribs and seeds. Slice peppers and place in a large bowl.
- Add vinegar and toss to combine; taste and season with more salt if needed.
- Top Hummus with about 1 cup roasted bell peppers. Top with cooked chickpeas, drizzle with remaining 3 Tbsp. oil, and top with parsley. hummus dips
