Once you make hummus at home you’ll never go back to store-bought. Making hummus is super easy and tastes better than anything store-bought plus you know exactly what’s in it, no mysterious, long, chemical-sounding ingredients. Below is my basic healthier hummus recipe and a ton of ways you can change that basic recipe up. Plus low carb dippers ideas and a few suggestions for any leftover hummus you might have. Leftover hummus! What’s that? Don’t count on it… maybe just make some extra.

Basic Healthier Hummus 

1 (15 oz. can) Chickpeas (aka Cece, Garbanzo Beans), rinsed and drained
1 Tablespoon Olive Oil (you can omit and use more water)
2 Tablespoons Tahini  (Sesame Paste)
juice of 1/2 a Large Lemon
1/4 cup Water
2 cloves of Garlic, peeled
Salt to taste

Blend all ingredients in a mini food processor to desired smoothness. Scraping down sides with a small spatula to make sure everything gets processed. This recipe serves 3-4 people a nice sized dollop. You can double the batch. Lasts several days in the fridge.

Cook notes: I prefer a little texture to my hummus but for super creamy hummus fans microwave the chickpeas for 3 minutes before blending them. Find Tahini in middle eastern markets, kosher food sections, sometimes near peanut butter in regular markets. I buy mine at Trader Joe’s it’s near the dressings. You can’t leave the Tahini out it’s what makes hummus, hummus.

Change it up:
Roasted Red Pepper Hummus: Omit Olive Oil and add 1-2 Roasted Red Peppers (jarred)
Black Olive Hummus: Add 6 pitted, Kalamata Olives or a Tablespoon of Olive Tapenade
Roasted Garlic Hummus: Roast the Garlic (instructions) first and add to taste
Pesto Hummus: Omit Olive Oil and add 1 Tablespoon Storebought Pesto Sauce
Cilantro & Cumin Hummus: Add a Tablespoon of fresh Cilantro and a dash of Cumin
Eggplant Hummus: Omit Olive Oil and 1/4 cup of Roasted Eggplant Cubes
Sun-Dried Tomato Hummus: Omit Olive Oil and add 1 Tablespoon Storebought Sun-Dried Tomato Pesto Sauce
White Bean Hummus: Swap rinsed and drained Cannelini Beans for Chickpeas
Black Bean Hummus: Swap rinsed and drained Black Beans for Chickpeas

Toppings:
Toasted Crushed Nuts (Pine Nuts or Pistachios are great)
Everything Bagel Spice
Zaatar
Crushed Whisps or Parm Crisps
Crumbled Feta Cheese
Olive Tapenade

Dippers:
Carrots
Celery
Bell peppers
Cucumber
Cherry Tomatoes
Grilled Chicken or Beef Skewers
Cold Cut Roll-ups or Skewers
Grilled Shrimp
Whisps or Parm Crisps

Ways to use leftover hummus… mix it in deviled eggs, jazz up roasted cauliflower, make this award-winning Greek Hummus Rounds appetizer or bump up the protein and make a little leftover go a long way by mixing equal parts of hummus and Greek yogurt together.