Classic Hummus with 4 Exciting Variations- Very High Protein!
Recipe type: Spread, Dip
Cuisine: Californian
Prep time: 
Total time: 
Serves:: 6 Yields: 1½ Cup
Give these exciting variations a try!
  • 1 (15oz) can Chickpeas, drained, + ¼ C of liquid reserved
  • 2 T Lemon juice (about 1 lemon)
  • 2 T Tahini
  • ½ t Ground cumin
  • 1 clove Garlic, peeled
  • ½ t Kosher sea salt
  • 1 T Extra-virgin olive oil + more to garnish
  • Paprika, to garnish (optional)
  1. Put the chickpeas, lemon juice, tahini, cumin, garlic and salt into a food processor and puree until smooth.
  2. With the motor running, slowly pour in the oil in a steady stream and puree again.
  3. If the mixture is too thick, add some of the reserved chickpea liquid, or water, 1 tablespoon at a time, until the desired consistency is reached.
  4. To serve, transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with a sprinkling of paprika and a drizzle of olive oil, if desired.
  5. Serve.
  6. Hummus can be refrigerated in an airtight container for up to 5 days.
  7. Hummus Variations:
  8. Honey/Mustard Hummus: Add 3 T Honey, and 3 T Dijon Mustard + more to garnish, if desired.
  9. Green Hummus: Add 1½ C Baby spinach, ¾ C Baby Arugula, 6 T Cilantro + more to garnish.
  10. Beet/Dill Hummus: Add ¾ C Cooked baby beets, ½ t Fresh chopped dill, and garnish with feta cheese and more dill, as desired.
  11. Sriracha Hummus: Add 3 T Sriracha chili sauce, 1 t Red pepper flakes, 1 more clove garlic, garnish with more flakes, if desired.
Recipe by My Sweet California Life at