Unique Hummus Flavors You Need to Try: 5 Delicious & Easy Recipes

Hummus is hands-down one of the best vegan appetizers out there. It is creamy, delicious, full of protein, and super easy to make. The best part? You need only a couple of simple ingredients to make it! What’s more, hummus is very customizable, you can put almost anything in it! So, why not explore some unique hummus flavors and create truly delicious food combinations! In this article, we will show you 5 tasty and unique hummus flavors and variations for you to try out! Make them as a party snack or for a quick family dinner, and enjoy! Without further ado, grab your chickpeas and let’s get to cooking!

This creamy vegan appetizer allows for many delicious hummus flavors and variations

In this article

• Creamy Pumpkin Hummus
• Roasted Beet Hummus
• Fresh Herb Hummus
• Avocado & Spinach Hummus
• Edamame Hummus

Creamy Pumpkin Hummus

This recipe is: healthy, vegan, vegetarian, dairy-free

Total Time: 10 minutes

Servings: 8-10 servings

Ingredients:

• 1 15-ounce can chickpeas (drained & rinsed)
• 1 15-ounce can pumpkin purée
• 2 cloves garlic (minced or grated)
• ½ lemon (juiced)
• ⅓ cup tahini
• 1 tablespoon pure maple syrup
• 1 teaspoon kosher salt
• ¾ teaspoon ground cinnamon
• 1 teaspoon ground cumin
• pinch cayenne pepper
• ¼ cup olive oil
• ¼ cup ice water
• extra olive oil (for serving)
• pomegranate arils (for serving)
• toasted pepitas (for serving)
• finely chopped fresh rosemary
• sliced apples (sliced, for serving)
• carrots (for serving)
• pita chips (for serving)
• root veggie chips (for serving)

Step-by-step Instructions:

1. First, to prepare the hummus, add the chickpeas, pumpkin purée, and garlic to the bowl of a food processor. Then pulse a few times to break everything up into small pieces.
2. After that, add in the lemon juice, tahini, maple syrup, kosher salt, cumin, cinnamon, and cayenne pepper and turn the processor on.
3. With the food processor running, slowly stream in the olive oil, then allow the processor to run for 2-3 minutes more. The hummus will break down into a creamy mixture with some fine pieces, but it should definitely look like a chunkier hummus at this point!
4. With the processor still running, slowly add the ice water, 1 tablespoon at a time. This is when the hummus will begin to really smooth out. Add more/less water until the desired texture is reached.
5. Finally, serve the pumpkin hummus in a bowl topped with an extra drizzle of olive oil, a sprinkle of finely chopped fresh rosemary or pomegranate arils. Enjoy it with some pita chips, sliced apples, or root veggie chips.

Enjoy!

Add the chickpeas, pumpkin purée, and garlic to the bowl of a food processor

Pulse a few times to break everything up into small pieces

After that, add in the lemon juice, tahini, maple syrup, kosher salt, cumin, cinnamon, and cayenne pepper

Blend until the hummus is smooth and add more water if it’s too thick

Top the hummus with some pomegranate seeds, herbs, and pumpkin seeds

Enjoy this unique hummus and its autumn flavors with some pita chips, sliced apples, or root veggie chip

Roasted Beet Hummus

This recipe is: healthy, vegan, vegetarian, dairy-free

Total Time: 1 hour

Servings: 8-10 servings

Ingredients:

• 2 medium beets
• 15oz can chickpeas
• 1/2 tsp baking soda
• 1/3 cup tahini
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 1 garlic clove
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/3–1/2 cup water

Step-by-step Instructions:

1. First, preheat the oven to 400 degrees F.
2. Then rinse, scrub and cut off the root of the beets and loosely wrap them in foil.
3. After that, place the beets in the oven and roast for 30-45 minutes until tender. Remove them from the oven and let cool.
4. Then drain and rinse the can of chickpeas and remove the skins by gently rolling the chickpeas in a clean kitchen towel. The skins will naturally come off.
5. Next, discard the skins and place the chickpeas in a pot of boiling water with 1/2 tsp baking soda and cook for 5 minutes until chickpeas are soft, then remove from heat, drain and let cool.
6. After that, add the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor and blend for 1 minute, scraping down the sides as needed.
7. Finally, with the food processor running, slowly add some water, starting with 1/4 cup for a creamy texture.

Enjoy!

Add the beets, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt to a food processor

Add more water if needed to make the texture smoother

Top up with fresh herbs and seeds for extra crunch

Enjoy this delicious beet hummus – one of the most unique hummus flavors

Fresh Herb Hummus

This recipe is: healthy, vegan, vegetarian, dairy-free

Total Time: 8 minutes

Servings: around 2 cups of hummus

Ingredients:

• ¼ cup tahini
• ¼ cup fresh lemon juice (about 1 large lemon’s worth)
• 2 tablespoon olive oil (plus more for serving)
• ½ cup roughly chopped fresh parsley
• ¼ cup roughly chopped fresh tarragon or basil
• 2 to 3 tablespoons roughly chopped fresh chives or green onion
• 1 large garlic clove (roughly chopped)
• ½ teaspoon salt (more to taste)
• 1 can (15-ounce) of chickpeas (drained and rinsed)
• 1 to 2 tablespoons water (optional)
• garnish with extra olive oil and a sprinkling of chopped fresh herbs

Step-by-step Instructions:

1. First, combine the tahini and lemon juice in the bowl of your food processor or high-powered blender.
2. After that, process for about 1 ½ minutes, pausing to scrape down the bowl of your processor as necessary.
3. Then add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture.
4. Process for about 1 minute, pausing to scrape down the bowl as necessary.
5. Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth.
6. If your hummus is too thick, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
7. Finally, scrape the hummus into a small serving bowl, drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.

Enjoy!

First, combine the tahini and lemon juice in the bowl of your food processor

Add the chickpeas and process for until the hummus is thick and quite smooth

Scoop the hummus in a bowl, sprinkle fresh herbs and enjoy it with some pita bread 

The perfect hybrid between hummus and guacamole

Avocado & Spinach Hummus

This recipe is: healthy, vegan, vegetarian, dairy-free

Total Time: 10 minutes

Servings: 8 servings

Ingredients:

• 1 1/2 cups fresh spinach
• 2 1/2 cups canned chickpeas
• 1 ripe avocado
• 1 lemon
• 3 tbsp olive oil
• 1 tsp salt
• 3 tbsp water
• 2 tbsp Tahini
• 1 garlic glove
• 1/2 tsp cumin
• 1/2 tsp pepper

Step-by-step Instructions:

1. First, drain and rinse the cans of chickpeas.
2. After that, squeeze the lemon.
3. Then add all ingredients to a food processor or high-speed blender.
4. Blend until everything is smooth, scraping down the edges as needed.
5. Taste and add more salt, pepper or lemon juice if needed.
6. Finally, serve with olive oil, sesame seeds and fresh herbs.

Enjoy!

Add all ingredients to a food processor or a high-speed blender

Blend until the hummus has a creamy, smooth consistency

Top it with some avocado chunks, more chickpeas, spinach, and herbs and spices

Enjoy one of the most fresh hummus flavors with some tortilla chips or pita bread

Edamame Hummus

This recipe is: healthy, vegan, vegetarian, dairy-free, chickpea-free!

Total Time: 20 minutes

Servings: 4 servings

Ingredients:

• 300 g frozen shelled edamame
• 2 garlic cloves (finely chopped)
• ⅓ cup tahini
• some fresh coriander (chopped)
• 1 tablespoon sesame oil
• juice of half a lemon
• salt to taste
• ⅓ cup cold water

Step-by-step Instructions:

1. First, leave the frozen edamame beans in warm water for around 10 minutes, or until they are no longer frozen.
2. Then remove the skin of the beans if you have got some extra time to get a smoother consistency.
3. After that, add the edamame beans to a food processor.
4. Then add the garlic cloves, tahini, coriander, sesame oil, lemon juice and salt.
5. Blend for a couple of minutes, but keep mixing all the ingredients with a spatula and scraping down the sides of the food processor from time to time.
6. After the mixture is partially blended, start adding the cold water. Keep adding it really slowly until you are finally getting the desired consistency.
7. Finally, transfer the hummus to a bowl, top with seaweed and some more sesame oil or other toppings of choice, and it is ready!

Enjoy!

Edamame hummus requires no chickpeas, and uses edamame instead

You will absolutely love this unique hummus flavor