Yes, you read that right: 4! Because when it comes to hummus, more is better. It’s a daily food group for me. Whether I’m eating it on a sandwich, in a salad dressing, on toast, or straight up with raw vegetables, it always hits the spot of salty & satisfying.
These days, I almost always make hummus myself–it’s cheaper, and I can make it as creamy, smooth, or as thick as I want. I can control the flavors, the salt level, even the spice. I’ve been coming up with so many variations lately that I wanted to share, just in case you are a hummus lover too and want some creative inspiration.
First up is the STAR – Dill Pickle Hummus
I can’t take credit for this idea, as my best friend brought it for lunch one day, let me try some, and I was hooked. I believe she got the idea from her sister. Either way, it’s amazing. I made it that weekend, adding and subtracting until I’d found my favorite combination. It has both a pickle and fresh dill, and the flavor is out of this world good. Make this one first, trust me.
Next, something SPICY – Spicy Smoked Paprika Hummus
This one was Jake’s creation, and at first it was too spicy for me. But like all good things, I came to love it (after a few bites, of course). Nose running and all. It’s subtly addicting and full of flavor from the fresh spices. We used smoked paprika, chili powder, and cayenne. Adding a little extra olive oil for balance, it came out spectacularly.
Golden Turmeric Hummus
Assuming we’ve all heard of the benefits of turmeric by now, I had to add this trendy spice to one batch. I am completely obsessed. Turmeric has a slight sweetness, almost like a curry, with a strongly unique flavor that blends seamlessly into savory and sweet. With fresh vegetables it almost reminded me of a cheese dip and I loved it. Plus the color was too perfect not to include here.
Last, but not least, PESTO hummus.
Yes yes! And it was a dreamy mashup of two of my favorite dips. I used leftovers after making this recipe, blended them right into my batch of hummus and voila. A creamy flavor bomb was born. It tasted more like pesto than anything, but had the super creamy consistency of hummus. I preferred this one as a sandwich spread because it added so much to a simple meal.
Coolest part about these “recipes”? They’re a blank template for your creations. Add flavors, textures, creaminess, acidity, whatever is calling to you. And taste as you go along. My only recommendation would be a food processor and some good tahini, but the other requirements are simple- garlic, lemon, olive oil and canned chickpeas (or fresh if you prefer!). I get all of these ingredients at Trader Joe’s, but any grocery store will have them.
Enjoy your hummus creations 🙂
- 1 15 oz can chickpeas, drained and rinsed
- ¼ cup tahini
- ¼ cup aquafaba (liquid reserved from chickpea can, or sub water)
- ½ lemon, squeezed
- 1-3 Tbsp olive oil, to taste
- Dill Pickle: 1 chopped dill pickle, 2 Tbsp pickle juice, 3 Tbsp fresh dill
- Turmeric: 1 tsp turmeric, 2 cloves minced garlic, 1 tsp salt
- Pesto: ¼ cup pesto (I used pistachio pea pesto, but any will work)
- Spicy: 1 tsp chili powder, ½ tsp smoked paprika, ¼ tsp cayenne pepper, 1 tsp salt
- Combine all ingredients in a food processor until desired consistency is reached.
- Add in more liquid if too thick, and less liquid if too thin. Adjust seasonings as desired.