6 Easy Homemade Hummus Recipes

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white hummus recipe in plate closeup

If you never tried making any of the hummus recipes listed below but always wanted to make one, then just pick your favorite and you won’t regret. All the hummus recipes are easy, budget friendly, healthy and incredibly delicious.

As a traditional Middle Eastern delight, nowadays hummus has become the favorite appetizer in our western kitchens.

This delicious homemade hummus, a kind of side dip sauce (perfect for appetizers, tartini and burgers) is based mostly on chickpeas, olive oil, tahini and spices.


Easy Homemade Hummus Recipes


different types of hummus

But if you’re used to the original basic hummus recipe it’s time to try some different variations of the hummus recipe by using eggplants, edamames, beets and many other ingredients.

Read our homemade hummus recipes below and try to make it a different one with your personal touch each time.


Homemade white bean hummus recipe


white bean hummus recipe

This is one of the most natural and interesting variants of hummus. In general the beans we prefer are black beans that give the sauce a purple final color, but Cannellino and Borlotto beans will do the trick here.

The ingredients and methods of preparation are similar to those of classic hummus :

  • 250 grams of beans (previously cooked)
  • 1 coffee spoon of cumin
  • 1 tablespoon or 1 and a half spoons of tahina
  • sweet paprika
  • lemon juice
  • pepper and salt
  • extra virgin olive oil

It is enough to pass everything to the blender or chopper and add the spices at the end. Adjust with oil if it is too dry.

And here is another option if you want to get inspired: Homemade hummus with beets


Homemade Beet Hummus Recipe

Homemade Beet Hummus Recipe

The color will impress you, the flavor will too: this is the homemade hummus with beets, excellent recipe especially when the beets are in season. In this case, to make your sauce more creamy it will be necessary to add chickpeas.

To prepare hummus with beets you will need:

  • 300 g of beets (raw or pre-cooked)
  • 200 g chickpeas (previously cooked)
  • 1 coffee spoon of cumin
  • 1 spoon / 1 and a half spoons of tahini coffee
  • Juice of one or half a lemon
  • Pepper and salt
  • Chopped raw chives

Blend at high speed as beets can be quite hard sometimes if not cooked properly.

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Eggplant Hummus (BABA GANOUSH) Recipe

Eggplant Hummus (BABA GANOUSH) Recipe

This variant is one of the most famous, especially because the eggplant hummus is also known as Baba Ganoush, famous Middle Eastern sauce.

The video above briefly explains what it takes to make it :

  • 2 large cooked eggplants
  • 2 tablespoons tahini
  • parsley
  • garlic clove
  • salt and spices
  • extra virgin olive oil

Blend everything in your blender and serve with chopped parsley on top.

Edamame Hummus Recipe

edamame hummus recipe

Edamames are “immature” or green soybeans, which are very rich in protein. In this case you can only use edamames that have a consistency a little more compact than beans, but to make your sauce more creamy we advise you to add a few chickpeas.

  • 400 g of edamames (cooked or thawed)
  • 150 g chickpeas (previously cooked)
  • 2 teaspoons tahina
  • 1 coffee spoon of soy sauce
  • Juice of one or half a lemon
  • Pepper and salt
  • Sweet Paprika
  • Extra virgin olive oil

To give another twist to your edamames hummus, add grated fresh ginger before mixing everything.



And to put the turbo to your home hummus, add to the normal recipe of kombu seaweed, which will bring a marine freshness.

  • 200 grams of chickpeas (previously cooked)
  • 1 leaf of kombu seaweed
  • 2 tablespoons tahina
  • 1 clove of fresh garlic
  • Half a lemon
  • Sweet Paprika
  • Fresh parsley
  • Extra virgin olive oil

Blend thoroughly and serve with herbs and olive oil.


Lebanese Hummus Recipe


Lebanese Hummus recipe

And now I offer you a Lebanese hummus recipe, a delicious healthy dip sauce from the Middle East and a creamy paste based on well cooked chickpeas, lemon juice and tahini that is served as an aperitif with pita bread. Mixing these ingredients gives a really smooth and velvety puree.

The word hummus literally translates from Arabic and means chickpeas. Its origins are suspected to be from the Shami region (Lebanon / Palestine / Syria / Jordan).

A few years ago a group of Lebanese chefs made the largest plate of hummus in the world weighing more than 2 tons.

The hummus is the best known meze(appetizer) in Lebanon. An easy and economical recipe that will bring some oriental touch to your dinner with friends or family.

The amount of garlic is to taste, personally my husband and I love it, but you can reduce the amount.

If you use dry chickpeas:

Dip the chickpeas in a wide container filled with water to soak overnight (it is necessary that the water exceeds the level of chickpeas)

The next day the chickpeas will swell. Pour them into a pot or deep pan and add water and place on the fire.

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When the water begins to boil and a foam will form on the surface, foam it. Reduce heat and simmer by placing the lid but leaving a small opening. Cook for 1h30 (add water as needed).

At the end of cooking one must be able to easily crush chickpeas. Keep a small amount of cooking water for further steps below.

If canned chickpeas are used:

Drain the chickpeas (keep a small amount of chickpeas water) and remove the skin, it’s a little long, Sir will help you 😉

Place the chickpeas in a mixer, add the peeled garlic clove, lemon juice and tahini sauce. Start the blender and blend  while adding the olive oil in the fine stream until a homogeneous and velvety creamy mixture is obtained. Add salt and pepper.

If you find that the hummus is too thick, add some of the reserved leftover chickpea water.

Serve in small hollow plates by sprinkling cumin, paprika, chopped parsley and drizzling with olive oil.

Serve with pita bread or flatbread as it’s a traditional food ad is best enjoyed that way!



Recipe type: mezze
Cuisine: Lebanese
Serves: 4

5 from 1 reviews
6 Easy Homemade Hummus Recipes
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 box of chickpeas 240 g {i use in general the chickpeas without skin that I buy in the eastern Ray called hummus maslouke}
  • 2 cloves of garlic
  • 2 tbsp-tahini soup
  • the juice of ½ lemon or 1 lemon to the taste of each
  • Olive oil
  • salt, pepper
  • cumin and paprika for serving
  • a handful of chopped parsley
  1. Drain the chickpeas (keep a small amount of chickpeas water) and remove the skin, it's a little long Sir will be able to help you 😉
  2. Place the chickpeas in a mixer, add the defatted garlic clove and lemon juice and tahini. Press the knob and mix while adding the olive oil in the fillet until a homogeneous and velvety dough is obtained. Salt and pepper.
  3. If you find that the hummous is thick, lengthen it with the reserved chickpea water.
  4. Serve on a hollow plate, sprinkling with cumin and paprika.
  5. Serve with pita bread

Have you tried any of these yummy hummus recipes? Let me know in the comments below.

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