A hummus bowl is a delicious and flexible meal choice that combines the smooth, decadent taste of hummus with an array of crisp and lively components.
They are great for a quick lunch, healthy dinner or even snack as they can be adjusted to fit any palate or dietary need.
Hummus bowls can be topped with roasted veggies; grains like quinoa or bulgur; proteins such as chicken breast strips, tofu cubes, falafel balls – whatever you fancy!
They provide all necessary nutrients in appropriate proportions which makes them both fulfilling and nutritious at the same time.
You can use various toppings together, which I think creates an infinite number of flavor combinations on your plate!
Enjoy my favorite recipes for Hummus and then add your veggies for a delicious meal!
The 12 Best hummus recipes
1. Classic Chickpea Hummus
I love making my creamy, dippable dip; I adore the way the chickpeas whizz down into that savory, silky wonder.
It feels like a party when it’s puddled in olive oil and dusted with paprika.
But for me, nothing else matches it. Spooned up with soft pita or raw vegetables.
Classic Chickpea Hummus
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup fresh lemon juice (approximately 1 large lemon)
1/4 cup well-stirred tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
Instructions
In a food processor, put the tahini and lemon juice and blitz for 1 minute, until you have a creamy paste.
Add the garlic, olive oil, and a pinch of salt, and process for 30 seconds more.
Add half of the chickpeas to the food processor and process for 1 minute.
Add the remaining chickpeas and purée until the texture is thick and smooth – 1-2 minutes.
Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika or fresh parsley, if you like.
2. Roasted Red Pepper Hummus
I really think this is the one dip that can change any party. It has a strong kick of flavor and a hint of the smoked sweetness.
It adds zest to any snack. A spot always exists on the table for mine.
I use this as a spread on sandwiches and wraps. I always get compliments on mine and asked for the recipe every time I have a guest.
Roasted Red Pepper Hummus
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 large roasted red pepper, chopped
1/4 cup tahini
2 tablespoons lemon juice
2 cloves garlic, minced
Instructions
Toss with the chickpea and garlic mix: In a food processor, pulse the chickpeas and garlic until roughly chopped.
Add roasted red pepper: Chop one roasted red pepper and add it to the mixture; blend again until silky-smooth consistency.
Tahini and lemon juice; stir: Now add the tahini and lemon juice. Blend it all together until the texture is creamy and smooth.
Adjust seasoning: Add salt to taste and blend again to ensure even seasoning.
Plate up and garnish: Transfer the hummus to a bowl, drizzle with olive oil (optional) and serve with pita bread or fresh vegetables.
Enjoy your flavorful Roasted Red Pepper Hummus!
3. Black Bean Hummus
I’m basically always trying out new recipes, and this is one is great. I call it black bean hummus – a clever twist on a classic favorite.
Black bean hummus takes the smooth, creamy texture of traditional hummus and adds a rich, earthy flavor from black beans. I think it makes a perfect addition to any snack spread, or a unique side dish to any meal.
When I find myself reaching for something healthy but still delicious, this is the hummus for me. I love pairing it with fresh veggies, warm pita, or even as a spread in my sandwiches.
Black Bean Hummus
Ingredients
1 can (15 oz) black beans, drained and rinsed
2 tablespoons tahini
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon ground cumin
Instructions
Combine black beans, tahini, garlic, lime juice, and cumin in a food processor.
Process until the mixture is smooth and creamy.
If necessary, add a small amount of water to achieve desired consistency.
Season with salt and pepper to taste.
Serve with your favorite vegetables, pita chips, or as a spread in wraps.
4. Beetroot Hummus
Make this dip, and you will instantly want to whip up a fresh batch every day. I’m not exaggerating.
When I first made it, I was captivated by its earthy sweetness, its vibrant color, and I was instantly hooked. This dip is fast becoming my go-to snack and my crowd-pleaser for sharing.
Whenever I’m in need of a nutrient-dense, crave-friendly, flavor-packed food, this is what I pull out of my hat.
Ingredients
1 medium beetroot, roasted and peeled
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 garlic clove, minced
Instructions
Roast in a 400°F (200°C) oven for 45-60 minutes or until tender. Cool and peel.
Blitz together the roasted beetroot, chickpeas, tahini, lemon juice and crushed garlic in a food processor.
Blend the mixture until smooth and creamy, scraping down the sides as needed.
Season with salt and pepper to taste, and blend again to incorporate.
Transfer to a bowl, drizzle with olive oil if desired, and serve.
5. Avocado Hummus
My delicious Avocado Hummus recipe:
Ingredients
1 ripe avocado, pitted and peeled
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons fresh lime juice
1 clove garlic, minced
Instructions
Puree the chickpeas, avocado, garlic, tahini and lime juice in a food processor.
– If it seems too thin, stir in water a tablespoon at a time until the consistency is right.
Taste and adjust seasoning with salt and pepper as needed.
Transfer to a serving bowl and chill for at least 30 minutes.
Serve with pita bread, chips, or fresh vegetables.
6. Carrot Hummus
I stumbled on the most amazing hummus tweak I’ve ever had, and I’ve been eating it like crazy ever since, and loving it too.
It’s colorful and slightly sweet, and I think that adding this helps the hummus taste like a total rookie.
At every dinner party when I bring it, it’s gone before I know it. The texture works perfectly for dipping vegetables in it, or using on bread and sandwiches.
Seriously, once you try it, you’ll crave it!
Ingredients
2 large carrots, peeled and chopped
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 garlic clove, minced
Instructions
Chop the carrots and boil until tender, about 10 minutes, drain and let cool.
In a food processor, combine the cooked carrots, chickpeas, tahini, lemon juice, and garlic.
Blend until smooth and creamy, scraping down the sides as needed.
Adjust seasoning with salt and additional lemon juice to taste.
Serve it with the carrot hummus, drizzled with olive oil, topped with a sprinkling of paprika if you like.
7. Jalapeño Hummus
Heavenly hummus with a smack of jalapeno!
I can’t get enough of your creamy chickpeas with a tasty kick. Tantalizing my tongue from the inside out, this dip is the perfect combination of flavor and nourishment.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2-3 jalapeños, seeded and chopped
1/4 cup tahini
2 tbsp lemon juice
2 tbsp olive oil
Instructions
Purée chickpeas, jalapeños, tahini, lemon juice and olive oil in a food processor.
Add 1-2 tbsp water if needed to reach the desired consistency.
Season with salt to taste.
Transfer to a serving bowl.
Garnish with sliced jalapeños and a drizzle of olive oil.
8. Pumpkin Hummus
I think that fall flavors give a special warmth to the table, and my favorite way to celebrate the fall season is to delve into something very special. I love the creaminess of the chickpeas, the richness of the pumpkin, the little kick of spices that takes every bite a notch.
My kitchen smells like autumn when I make it. It is my favorite dip to have on hand for a get together, or just as a treat for myself.
Ingredients
1 cup canned pumpkin puree
1 can chickpeas (15 ounces), drained and rinsed
2 tablespoons tahini
2 cloves garlic, minced
Juice of 1 lemon
Instructions
Combine pumpkin puree, chickpeas, tahini, garlic, and lemon juice in a food processor.
Blend until smooth and creamy, scraping down the sides as needed.
If the hummus is too thick, add water, one tablespoon at a time, until it reaches the desired consistency.
Season with salt and pepper to taste.
Transfer to a serving bowl and drizzle with olive oil before serving.
9. Olive Hummus
When I combine the luscious creaminess of traditional hummus and the briny olives, I love it. And with every spoonful of this treat, it becomes everyone’s fav at a party.
It’s like, the olives accentuate the flavors of the hummus.Â
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup lemon juice
1/2 cup mixed olives, pitted and chopped
2 cloves garlic, minced
Instructions
Blend Chickpeas and Tahini: Place chickpeas, tahini and lemon juice in a food processor and blend until smooth.
Add Garlic: Add minced garlic to the mixture and blend until well incorporated.
Fold in Olives: Gently fold in the chopped olives to the blended mixture.
Season to Taste: Add salt and pepper as needed, and blend lightly to mix.
Ready to serve: Transfer to a bowl, drizzle with extra-virgin olive oil if you wish, and scatter with the remaining chopped olives. Buon appetito!
10. Spinach and Artichoke Hummus
I am sure that you can imagine how delightful it will be, combining two of my most beloved ingredients into one silky velvety hummus: the spinach with its earthy mild notes and the artichokes with their fresh slightly sour taste.
It’s got the right amount of decadence to make a snack feel like a treat … trust me on this.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 cup baby spinach, packed
1/2 cup marinated artichoke hearts, drained
2 tablespoons tahini
2 tablespoons lemon juice
Instructions
Blend chickpeas, spinach, artichoke hearts, tahini, and lemon juice in a food processor.
Process until smooth and creamy.
Add water, 1 tablespoon at a time, if a thinner consistency is desired.
Season with salt to taste and blend again.
Serve chilled or at room temperature with pita chips or fresh veggies.
11. Sun-Dried Tomato Hummus
Sun-Dried Tomato Hummus
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup sun-dried tomatoes in oil, drained
1/4 cup tahini
2 tbsp lemon juice
1 garlic clove, minced
Instructions
Process chickpeas, sun-dried tomatoes, tahini, lemon juice and garlic in a food processor until smooth.
Add 2-3 tablespoons of water to achieve desired consistency, blending continuously.
Season with salt and pepper to taste.
Transfer to a serving bowl and, if you like, add a final swirl of olive oil.
Serve with pita bread, vegetables, or crackers.
12. Sweet Potato Hummus
The texture is wonderful (so creamy), its flavor is fantastic (I love the sweetness and how it plays off the savory chickpea and tangy lemon) and, for me, it just works as a nice twist on a classic spread. I absolutely loved it as soon as I tried it.
Ingredients
1 medium sweet potato, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, minced
Instructions
Heat the oven to 400°F (200°C) and roast the sweet potato cubes for 25-30 minutes, until tender.
Let the roasted sweet potato cool slightly, then transfer to a food processor.
Add the chickpeas, tahini, lemon juice, and garlic to the food processor.
Blend until it’s perfectly smooth – add water by the tablespoon if necessary – to get to the consistency you desire.
Adjust seasoning with salt to taste and serve.
