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20 Recipes for Hummus, the Best Dip There Ever Was

By Bon Appétit

You can run off into the sunset with your sour cream and onion dip. We're staying put with hummus, the creamiest, dreamiest spread of them all. A straightforward chickpea base lends itself to infinite riffs and applications—as a spread, as a dip, as dinner in its own right. The world is your hummus bowl. Try these 20 recipes and see.

Classic Hummus

This stalwart canned chickpea recipe is so easy you'll never buy hummus again.

Beet-Pickled Egg and Garlic Hummus

Beets lend their deep red color to hard-boiled eggs and exactly the right texture to hummus with two (two!) types of garlic.

Sweet and Tangy Hummus

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor.

Boiled Peanut Hummus

Boiled peanuts, meet hummus. Hummus, meet boiled peanuts. Our work here is done.

Black-Eyed Pea Hummus

Black-eyed peas and garlic bring a surprising and comforting depth of flavor to already-awesome hummus.

Diana's Hummus

Designer Alex Tatusian mother ran a short-lived hummus business, and this is the recipe he still swears by.

Israeli-Style Hummus

Intentionally overcooking the chickpeas then whipping the mixture is key to Dizengoff's velvety hummus.

Beet and Ricotta Hummus

This bright pink and super creamy hummus is a party showstopper.

Hummus with Roasted Bell Peppers

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

Herby Avocado Hummus

Creamy avocado hummus, where have you been all our lives?

Hummus with Sugar Snap Peas and Basil

Try seeking out a high-quality Sauvignon Blanc vinegar. You’ll be amazed at how much it brightens these sugar snap peas.

Spicy Carrot Hummus

Harissa + hummus = heaven.

Curried Sweet Potato Hummus

A little bit of coconut oil make this curried hummus a complete dream.

Sweet Potato Hummus

Adding water is key to a smooth and spoonable consistency.

Hummus with Roasted Tomatoes and Almonds

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Carrot Hummus

Carrots: Will they hummus? This recipe proves they will, in the most resounding, confident way.

Pressure-Cooker Hummus

Your pressure cooker at its best: Impeccably creamy hummus in just over 30 minutes.

Fresh Pea Hummus Crostini With Pea Tendril Garnish

A bright, beautiful spring appetizer that gets its green color from fresh shelled green peas.

Edamame Hummus

This rustic dip is an easy way to add bright flavor and color (and vegetables!) to the hors d'oeuvre table.

Creamy Hummus with Cumin

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

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Pontoon’s nan’s fry bread with hummus

“This fry bread is inspired by my great-grandma who used to make it for me as a kid,” says Pontoon’s Lance Cameron. “It’s a delicious soft bread dough that she fried in loads of butter, which she would serve to us drizzled with golden syrup. I like to sprinkle the breads with cumin seeds, brush them with garlic oil, and serve them with smoked fish pâté, rémoulade, chutney and dill pickles.”

Ingredients

To clarify butter, cook it over low heat until the fat and the milk solids separate. Strain off the clear butter and discard the milk solids. You will lose about 20 per cent of the volume in milk solids. Drink Suggestion: Balter XPA beer and Furphy Refreshing Ale. Drink suggestion by Jimmy Tantsis-Hall Notes

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By Mark Bittman

Hummus is an ideal dip for picnics, parties and everyday snacking. Serve it with pita, chips, crackers or cut vegetables. In this hummus recipe, adapted from "How to Cook Everything," tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za’atar. Hummus can be refrigerated in an airtight container for up to one week.

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Ingredients

• 2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
• ½ cup tahini, with some of its oil
• ¼ cup extra virgin olive oil
• 2 cloves peeled garlic, or to taste
• Juice of 1 lemon, plus more as needed
• Salt and freshly ground black pepper
• 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
• Chopped fresh parsley leaves for garnish

Nutritional analysis per serving (8 servings)

209 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 6 grams protein; 167 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.

Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

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Private Notes

Cooking notes.

This is my go-to recipe for hummus. I've tried a couple of other recipes from the NYT, but they can't beat this one. I use 1 tablespoon of cumin and for variety, sometimes add a little smoked paprika (1/4-1/2 tsp). In response to the suggestion to remove the outer coating of the chickpeas to make the hummus smoother, I had just two thoughts: 1. How smooth does one's hummus need to be? 2. I hope I always have better things to do than de-coating chickpeas. Life can be hard, so keep hummus easy.

For the smoothest hummus, remove the hulls of the chickpeas. Get help, it is a little fiddly, but worth it. Also, I use a tablespoon of sesame oil, then I don't need to have a jar of tahini working its way to the back of my fridge.

I've made this recipe several times now, and I've settled on using the juice of two lemons and two teaspoons of cumin. I grew four different types of garlic last year, and I've made this recipe with each kind. The Chesnock Red Purple Stripe garlic is best of the bunch. This recipe is a keeper because it is so easy, and tastes so fresh. It's much better than anything I've ever bought.

1 cup dried Chickpeas (garbanzo beans) 6.75 oz. = ~ 3 cups soaked and cooked

Made it tonight; I used almost 2 lemons, and less than 1 teaspoon cumin. I also drizzled fried chili flakes over it. Served it with Lebanese Flatbread, fried eggplants and salad. Delicious.

Cook garbanzos -- never canned! Add bay leaf and thyme to water for variety. Remove cooked pea skins by pinching, popping out the pea. One tsp. smoked paprika (dulce), 2 tsp. cumin, 2 (Meyer) lemons, plus zest of one. Lots of salt. Serve drizzled with good olive oil, dusted w/ paprika. Used Vitamix. Sticky mess! To get remainder of thick hummus out of mixer, make it thicker than desired and add water to what is left in blender. Blend, then stir the slurry into bowl of hummus.

Very nice recipe. Here's what makes it fabulous: when you're doing your food processing, add about a third of the lemon skin. Maybe cut it up a little and throw it in. You can't imagine the lovely lemony brightness this gives to plain old hummus. One other thing: if you have some, think about using sumac as your principal spice. Paprika is really good, but sumac is even better.

I made the tahini first in the Vitamix. Add enough lightly toasted sesame seeds to cover the blade and enough EVOO to make a nice paste. Then add the juice of 2 fat Meyer lemons, sliced garlic, salt & pepper to taste, and roasted cumin seeds. When it is a creamy texture. add the cooked chick peas a little at a time; maintain creamy texture and keep tasting. Add more lemon, salt & pepper as you see fit. For chick peas: soak it overnight and then cook it in a rice cooker: almost no effort.

The taste is even better if you use fresh chickpeas. Let them soak in clean water for 10-12 hours. Cook them in a lot of boiling water for 30-40 minutes before proceeding to the hummus recipe. Enjoy…

This is a delicious, basic hummus. It couldn't be simpler. The hardest part is stirring the can of tahini paste the mix the oil with the solids. Fortunately once you get that done, you don't have to do it again! This recipe is very much like my late mother's and also Claudia Roden. I've been making hummus for years. Always beats the store-bought. I top it with parsley, ground sumac and a good drizzle of olive oil. Try adding in some Piquillo red peppers for a change-up.

If you're retired and obsessive...use the baking soda trick to loosen the skins www.seriouseats.com/talk/2009/03/do-you-remove-chickpea-skins.html so much silkier

Very good. I zested the lemon before squeezing it, used half the zest in the purée and half as an additional garnish. Very pretty and tasty.

The brand of tahini is critical for good hummus. I recommend the Joyva or Krinos brands. The health food store brands are too bland for my taste.

To up the flavour, toast your cumin seeds for a few minutes in a dry skillet until darkened and they smell gorgeous. Grind (or crush with your fingers)—this is a gorgeous addition to hummus (and garlic yogurt for that matter). Finish off with a sprinkling of smoked paprika and a drizzle of olive oil. Not authentic but amazing. And seriously once you have tried toasted cumin seeds, you won’t go back to cumin powder as an uncooked flavour.

I agree! I usually use canned organic chickpeas and the skins slip off with a light pinch. When I cook my own dried chickpeas, it takes a little more effort, but some baking soda in the water makes them more "slippy." I think it's a perfect task while you catch up with a friend on the phone (ear buds, speaker, or bluetooth ear-thingy obviously!) or watch TV. Once you've done it once or twice, you can do it completely by feel. I find it meditative.

Tripled the amount of lemon juice and that worked well!

Words fail me how good this is. I triple the garlic but otherwise as is. Fantastic and easy recipe.

Again and again, including tonight!

I love this recipe. Easy and delicious. I like a bit more cumin and Meyer Lemon than called for in the recipe.

I made this exactly following the recipe the first time. Truly a great basic recipe. Now I pressure cook my chickpeas in chicken broth, reserving a little for later. I use half again more tahini and half the olive oil, double the garlic. And I add red or green Chile powder since I'm from New Mexico. Wow. A big hit at parties with corn chips.

Made this to the recipe. Good but seemed a little flat. Changed a few things..3 cloves of garlic, 3/4 cup tahini, 2T olive oil, 3T lemon juice. I used my own cooked garbanzos without any added water. It was perfection. Thanks for the basic recipe. Later I added home grown and pickled hot peppers. Even better to my New Mexican palate!

This is a very good hummous recipe- I doubled the garlic.

An immersion blender is God’s gift to my kitchen❗️

I cook chickpeas in my Instant Pot, they come out nice and soft. I can do a lot at once and I used half for this recipe. It's the best hummus recipe I've come across. So it is now in my go-to book.

Enjoyed it. Doubled the garlic and lemon juice. Sumac and olive oil on top at the end, but maybe I’ll try adding sumac directly to the hummus in the food processor next time. Maybe toss some kalmata olives on top.

Used my own home made tahini. So much more flavor when fresh.

The trick to getting smoother hummus is to add some of the water that the chickpeas were cooked in / or some from the can. About a 1/2 cup

This is my go to hummus recipe. I added the lemon peel as was suggested in one of the comments. It was an excellent addition!

Using the Vitamix absolutely was a diaster! Cuisinart or comparable a much more easy device.

Adapted from "How to Cook Everything"

Recipe Tags

• Middle Eastern

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Healthy & Delicious: Best Hummus Recipe Ever!

by Chef Jean-Pierre

Discover The Best Hummus Recipe: Unrivaled Flavor!

Hummus has been a staple in Middle Eastern cuisine for centuries, made from nutritious ingredients like chickpeas, tahini, garlic, lemon juice, and olive oil. This creamy, flavorful, and versatile dip is not only packed with protein and fiber, but it’s also a heart-healthy option that you can feel good about enjoying with your favorite veggies , pita bread, or even as a spread on sandwiches.

Below is the full recipe with instructions, or you can click here for the print version of the Hummus Recipe. In the video I walk you through the process of making the Best Hummus Recipe from scratch, sharing all of my secret tips and tricks. With this recipe, we’re elevating the traditional hummus by adding a unique blend of spices and flavors, ensuring that your taste buds experience an explosion of deliciousness!

So grab your food processor, gather your ingredients, and let’s get ready to make the Best Hummus Recipe Ever! Trust me, once you try this, you’ll never go back to store-bought hummus again.

So what are we waiting for? Let’s get cooking!

The Best Hummus Recipe: Deliciously Simple

Recipe Video

Recipe Ingredients    1x 2x 3x

For dried beans:.

• 1 x 14 ounces bag of Chickpeas
• 6 to 8 Garlic Cloves
• 1 ½ tablespoon Salt

For the Hummus:

• 28 ounces cooked Chickpeas
• 3 or 4 Garlic cloves (only if you are using Canned Beans)
• ¼ to ½ cup Tahini, depending on the brand and your preference
• 4 ounces Lemon Juice (try 2 ounces first to see how you like the taste)
• 1 dash of Cayenne Pepper or add your favorite Hot Sauce
• ½ teaspoon Cumin ground
• ¼ cup Lemon Olive Oil or your favorite Olive Oil
• 10 to 12 Ice Cubes (or as much as you need to have a very SMOOTH texture)
• Salt to taste

Recipe Instructions  

Prepare the dried beans:.

• Soak them in water overnight.
• The next day, drain and rinse them and cook them with the salt and garlic for about 45 minutes or until cooked thoroughly.  Drain and rinse them again and submerge them in cold water.  Agitate them to release their skin.  Remove the skins, and now you are ready to add all other ingredients. 

If you use canned beans, you can skip the step above, but you will have to add the garlic cloves to the beans while they are in the food processor.

Make the hummus:.

• Add all the ingredients in the food processor until VERY, VERY SMOOTH.

You can find the items below used in making this dish at our online store!

Private Notes

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Thank you for the excellent presentation. Can you tell the brand of food processor that you have? I inherited a small robot coupe, but it needs replacing for safety sake. Starts as soon as it’s plugged in.

What brand of Tahini did you use, Chef?

It is an organic brand we buy at Trader Joe, it is their brand!

I can’t see the recipe for hummus. When I try to view it all it shows is JPs bio.

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REAL GOOD FOOD

SUPER SIMPLE CAULIFLOWER HUMMUS

Swap the chickpeas out for roasted cauliflower in this 7 ingredient Cauliflower Hummus! it’s so simple to make and once the cauliflower is oven roasted to perfection, it comes together in just a few minutes with the help of a food processor. It’s incredibly flavourful, deliciously creamy and so close to the real thing, you might not even be able to tell the difference!

Do you love Hummus? What about Cauliflower? What about the fact that a simple head of Cauliflower can be SO many things??! I mean, it could be Pizza. It could be Wings. It definitely makes a killer “Mac” and Cheese (if I do say so myself ;)). Heck, it could even be any kind of ‘rice’ you want it to be. And in all of those roles and all of those dishes, does cauliflower ever disappoint? No. It just proudly claims it’s title as one of the most versatile veggies we can put on our plates. And guess what? You can officially add this easy to make, crowd pleasing Cauliflower Hummus to that list. That’s right. Cauliflower does it again!

This Cauliflower Hummus could stand in for any hummus on the market! Not only is it comparably delicious but it’s Keto friendly, Whole 30 approved, Paleo, Gluten Free and naturally Vegan. I’m even gonna go as far as to say that without the roasted cauliflower florets on top, I’m not sure anyone would even be able to tell that this hummus has absolutely zero chickpeas in it. But trust me. That doesn’t matter in the slightest! Doesn’t that sound like a good way to get the kids (or husband, for that matter) to eat some extra veggies, you sneaky mama, you? The texture is on point and therefore, truly resembles that of regular hummus. It’s perfectly spiced, easily spreadable and makes a great healthy snack or party food. Everyone always raves about it!

This recipe for Roasted Cauliflower Hummus is a fun, Low Carb take on the classic that I swear you’ll love just as much (if not more!). Serve it up with fresh veggie sticks, tortilla chips, crackers or pretzels. Or have it with chicken, on top of bowls or salads, slather it onto wraps or sandwiches or have it as part of a healthy addition to any meal. You’re going to want to keep making this delicious Cauliflower Hummus again and again as if only to see how many people you can successfully fool into thinking it’s the real thing! (And trust me…there will be many!)

CAULIFLOWER HUMMUS INGREDIENTS

With only 7 simple ingredients (most of which you’d find in any classic version of hummus), this Keto Cauliflower Hummus is easy to make and tastes delicious. Let’s take a closer look at what you’ll need in the list down below.

• Cauliflower: Well, duh! We wouldn’t be able to make this take on classic hummus without a head of cauliflower! Fresh is best for this recipe and because of the pre-roasting, I don’t recommend using the frozen kind. Go for a medium to large head. Roasting the cauliflower in the oven with the spices first brings out the maximum flavour making this Cauliflower Hummus extra delicious.
• Tahini: A typical hummus ingredient. Tahini is a sesame seed paste that adds a deep nutty flavour to the dish. Also helps in smoothing out the hummus and making it extra creamy and delicious.
• Garlic: Adds freshness and a nice garlicky bite to the hummus. Therefore, fresh is best in this recipe. However, if all you have on hand is garlic powder, use 1/4 tsp – 1/2 tsp depending on how garlicky you want your hummus.
• Lemon: Adds a bit of zesty tang and freshness to the dish. Therefore, fresh squeezed lemon juice will give you the best results in this recipe.
• Parsley: Adds a herby freshness to the dish. We use it as a garnish on top for a pop of colour as well as add it directly to the hummus for extra flavour. However, you can substitute other fresh herbs instead if you prefer. Basil or thyme are great options.
• Olive Oil: We use half for roasting and seasoning the cauliflower. And the other half is added directly to the hummus to help smooth it out and boost flavour. Therefore, as always, good quality Extra Virgin is best.
• Spices: You know me… I can’t do without a few spices. They add flavour, balance out the rest of the ingredients and bring the entire dish together. I keep things relatively simple here by using some smoked paprika, cumin, salt and pepper. However, I find that these flavours are the perfect match for this Cauliflower Hummus. Roasting the cauliflower with the oil and spices bring out their ultimate flavour. With that being said though, feel free to use whatever spice combination you prefer or just salt and pepper, if you desire.

HOW TO MAKE CAULIFLOWER HUMMUS (KEY TIPS)

• Using a sharp chef’s knife, carefully cut the cauliflower into bite size pieces. Yes, we’re ultimately roasting and then puréeing them but the smaller and more uniform the pieces are, the more evenly they’ll cook and the less time they’ll take in the oven. EXTRA TIP: Make sure you cut a few nice/even pieces you know you’re going to save for the garnish on top! Aka the most pretty and caramelized looking ones!
• Roast the cauliflower! Roasting the cauliflower is a key step to bringing out the maximum flavour in this hummus and therefore, should not skipped! You may be tempted to take the easy way out and steam it in less than half the time but trust me, roasting it is so worth it and makes all the difference! That being said though, it’s pretty low maintenance as all of the florets and spices go on one sheet pan and you only have to flip it once after the first 20 minutes. Crispy/caramelized bits make the cauliflower extra flavourful so as long as you ensure they don’t completely burn, you’ll end up with an incredibly flavourful hummus. EXTRA TIP: Allow the cauliflower to cool to the touch before handling and transferring it to the food processor to blend.
• Use a food processor to easily blend the tender cauliflower up with the rest of the ingredients. This handy kitchen appliance will surely make your life easier when it comes to achieving a well-blended hummus with the perfect consistency as you can always adjust the liquid by drizzling it through the top. However, a high speed blender will also work if that’s all you have on hand.
• Use water to thin out the Cauliflower Hummus as necessary/if desired. I found that the recipe as written was just perfect for me and my taste buds in terms of thickness/consistency (not to toot my own little horn or anything!). However, should you want to thin out this Keto Hummus a bit, add water in 1/2 tablespoon increments until you reach your desired consistency and texture.

FREQUENTLY ASKED QUESTIONS

Any leftover Cauliflower Hummus should be stored in an airtight container and kept in the fridge. It’ll be good for up to 5 days. However, the roasted florets on top might not last that long and you’ll likely have to eat them within 2-3 days.

Yes! This Cauliflower Hummus is made with only 7 whole and real ingredients and uses cauliflower as it’s base. Therefore, it makes a great healthy and nutritious snack that you can enjoy any time of day! Cauliflower is full of fibre and is high in B-vitamins and Vitamin K. This version of Hummus is also Low Carb, Keto Friendly, Paleo, naturally Vegan and Gluten Free and Whole 30 approved!

This Cauliflower Hummus is great as a dip for fresh veggie sticks (fresh cucumber slices and celery sticks are my favourite), tortilla chips, pita bread, homemade bread, crackers, pretzels, you name it! But that’s not all! It’s also great in bowls or on salads such as this Roasted Butternut Squash Salad. You can use it as an addition to any meal – it’s great alongside some grilled chicken breasts, pork souvlaki skewers, on sandwiches, in wraps, with roasted veggies and more!

CAULIFLOWER HUMMUS

This 7 ingredient Cauliflower Hummus is incredibly flavourful, deliciously creamy and so close to the real thing, you might not even be able to tell the difference!

Ingredients

• 1 head Cauliflower, cut into florets
• 1/2 cup Tahini
• 2 Cloves Garlic, roughly chopped
• 4 tbsp Extra Virgin Olive Oil, divided, plus more for garnish
• Juice of 1 Lemon
• 1 tbsp Fresh Parsley, chopped, plus more for garnish
• 1 tsp Smoked Paprika
• 1/4 tsp Cumin
• 1/4 tsp Pepper

Instructions

• Preheat the oven to 425° and line a baking sheet with parchment paper.

If needed/desired, you can add water, 1/2 a tbsp at a time to reach your desired consistency.

Nutrition Information:

Nutrition is only an estimate and calculated using Nutritionix.

Did you make this recipe? I love seeing your creations!

Mention or tag @hiphipgourmet or use the hashtag #hiphipgourmet

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WHAT’S FOR DINNER?!

Latest on the blog.

A basic hummus recipe using chickpeas, tahini and garlic for an authentic dip packed with healthy fats and fibre to help keep you feel full.

Do you prefer your hummus with a touch of cumin? recipes?

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Ingredients

Use 800g (1½ pounds) canned chickpeas instead of dried; drain, reserving ½ cup liquid. Use only if needed to thin hummus. Note

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Easy Roast Beetroot Hummus Recipe and Tips to Roasting Fresh Beets

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This roasted beetroot hummus recipe make a deliciously healthy dip made with roasted fresh beetroots, chickpeas, tahini, lemon, garlic, and extra virgin olive oil. Roasted beetroots are more nutritious than canned beetroots and taste naturally sweeter and more flavoursome. Roasting beetroots is super easy – set and forget – then it’s a quick and easy dip to make in a blender or food processor.

Our easy roast beetroot hummus recipe makes a delicious dip of roast beetroot, chickpeas and tahini and it’s not only one of our best beetroot recipes , it’s one of our best hummus recipes . If you’re a lover of hummus and enjoyed our authentic hummus recipe for a traditional hummus, or our pumpkin hummus recipe and carrot hummus recipe then you’re going to love this beet hummus recipe.

You can serve this roast beetroot hummus as a mezze, a starter or side to Arabic dishes such as hummus, baba ganoush (roast eggplant dip), fatoush (village salad with crunchy pita chips), tabbouleh (parsley-heavy salad), or beef kofta (spicy ground meat kebabs). You’ll find all of those filed in this collection of our best Middle Eastern recipes .

Or you could snack on this roasted beet hummus with crunchy vegetable crudités, homemade crispy pita chips  or sourdough crackers just as you would any dip – and if you’ve landed here looking for dips made from scratch, we have plenty more recipes for homemade dips.

This easy roast beetroot hummus recipe comes together quickly after roasting the beetroots and please don’t let that deter you. Roasting beets is a breeze. The recipe calls for one beetroot, however, you can put a few beets in the oven and make our roast beet salad with feta, rucola and pistachios on cumin-spiced carrot hummus.

Now before I tell you more about this beetroot hummus recipe, I have a favour to ask. Grantourismo is reader-supported. If you’ve cooked our recipes  and enjoyed them, please consider  supporting Grantourismo  by supporting our epic  Cambodian cuisine history and cookbook  on  Patreon , which you can do for as little as the price of a coffee.

Or you could  buy us a coffee and we’ll use our coffee money to buy cooking ingredients for recipe testing; buy a handcrafted KROK , the best mortar and pestle ever; or buy something from our Grantourismo store such as gifts for food lovers or fun reusable cloth face masks designed with Terence’s images.

Other options include using links on our site to purchase travel insurance ,  rent a car , book accommodation , book a tour on  Get Your Guide , or buy something on Amazon, such as these cookbooks for culinary travellers , award-winning cookbooks ,  cookbooks by Australian chefs ,  classic cookbooks for serious cooks , and  gifts for Asian food lovers  and  picnic lovers . We may earn a small commission but you won’t pay any extra.

Now let me tell you all about this beetroot hummus recipe and share a few tips to roasting beetroots, which is really very easy.

Beetroot Hummus Recipe and Tips to Roasting Fresh Beetroots

In Arabic, hummus is more correctly hummus bi-tahina , as ‘hummus’ translates to ‘chickpeas’ and ‘tahina’ is obviously ‘tahini’, so hummus is basically a chickpea and tahini dip. Yet you’ll find all kinds of hummus dips in the Middle East, from a classic hummus bi-zayt (chickpeas with olive oil) to the heavenly hummus wa rummaan (chickpeas and pomegranate).

Aside from the oven-roasted beets, this roasted beetroot hummus recipe is comprised of the ingredients that make an authentic Middle Eastern hummus – chickpeas, tahini, lemon, garlic, and extra virgin olive oil – but is it really a hummus?

We spent almost a decade living in and travelling the Middle East from our home in Abu Dhabi and then Dubai, where we cooked and ate the many variations of Arabic food from right across the region a few times a week: Lebanese, Syrian, Palestinian, Egyptian, you name it.

While there are countless iterations of hummus around the region, the basis for all of the many forms of hummus was a traditional hummus of the kind that our authentic hummus recipe’ on the link above makes.

During our decade eating our way around the Middle East, we never spotted a beetroot ‘hummus’ or ‘carrot hummus’, which is why, after we discovered these crazy coloured dips at the Turkish food shops at Vienna ’s Naschmarkt – everything from a green wasabi ‘hummus’ to a yellow curry ‘hummus’ – we resisted calling them ‘hummus’.

Times have changed, however, and I’ve spotted similar vegetable-driven hummus dips on the recipe sites of food bloggers from Beirut to Dubai and friends in the Middle East tell me that they can now be bought from supermarkets and delis, where you’ll find stainless steel tubs of the stuff to take home alongside kebbe, baba ghanoush, muttabal, and traditional hummus.

So now that I can write about this roasted beetroot hummus recipe guilt-free, knowing I’ve not committed any crimes against some of our favourite cuisines, let me share a few quick tips to making this easy roast beet hummus recipe.

Tips to Make this Easy Beetroot Hummus Recipe

As with a traditional hummus recipe, one of the things that make this easy beetroot hummus recipe such a breeze is that it can easily be made with a can of chickpeas . You simply drain the chickpeas (keeping the liquid aside in case you need some) and throw the chickpeas in a blender or food processor with the roast beetroot and other ingredients.

Of course, you could use dried chickpeas instead of canned chickpeas if you prefer, so let me just share a few tips to using dried chickpeas in hummus, courtesy of Terence, who was taught to make hummus by a Lebanese work colleague when we lived in Abu Dhabi.

Tips to Using Dried Chickpeas to Make Hummus

Firstly, you’ll need to soak the dried chickpeas overnight the night before you make this beetroot hummus recipe to soften them. In his traditional hummus recipe, Terence suggests half a teaspoon of baking soda to speed up that process, then thoroughly rinsing them in a colander.

Add the chickpeas to a soup pot with enough water to covering the chickpeas by at least a centimetre, bring the water to a boil over high heat then simmer the chickpeas with a lid on the pot for around an hour. Although it’s a good idea to check the chickpeas at around 45-50 minutes, which you can do by squeezing a chickpea between two fingers; if the chickpea is soft then it’s done.

Keep the water the chickpeas were cooked in, as you can add a little of this to the blender or food processor if needed to give an even smoother texture. Another way to get a creamier texture is to peel the semi-transparent skins off the chickpeas if they didn’t come off when they were boiling. Just rub them between two fingers and they’ll come away easily.

If you’re using canned chickpeas, soak them in a bowl of water for a couple of minutes and you’ll see them come away. Drain the chickpeas and a lot of the skins should fall off. Just use your fingers to rub off those that haven’t. It’s a fiddly process, but it will definitely give your hummus a creamier texture if that’s what you’re after.

Tips to Roasting Fresh Beetroots

If you’re using canned chickpeas then you’ll begin with step one of our easy beetroot hummus recipe, below, by first roasting the beetroot, so just a few quick beetroot roasting tips.

Pre-heat your oven to 240°C / 464°F then trim and scrub your beetroots. Our beetroot hummus recipe only calls for one beetroot, however, I usually roast a few beetroots, which we use in salads, such as this Russian beetroot and potato salad or soups, such as this cold beetroot soup , which is cooling on a hot day.

I wrap the scrubbed beetroots very loosely in aluminium foil, twisting the piece of foil together above the top centre of the beetroots, so they’re essentially steaming in there.

I then place the foil-wrapped beetroots on a baking tray on the middle oven rack. I use a rimmed baking tray, just in case any beetroot juice leaks out of the foil, especially if I’m roasting the beetroots alongside other vegetables.

I find the beetroots take 45-50 minutes to roast, but I set a timer and slide the tray out of the oven to check them at 30 minutes, just un-twisting the foil, and taking a quick peek. If they look dry (not wet), I pour a few tablespoons of water over the beetroot, secure the foil again, and slide them back into the oven.

Check the beetroots again at 45 minutes by poking a fork or skewer into them. They’re ready when it slides in easily. Unwrap the beetroots and set them aside. When the beetroots are cool enough to handle, peel the skin off, dice one beetroot, and transfer it to a blender or food processor. (The other beetroots will keep in a sealed container in the fridge for a few days.)

Transfer the drained chickpeas, tahini , minced garlic (or garlic powder) , lemon juice, salt, and extra virgin olive oil to a  food processor or blender , and pulse, adding a little chickpea liquid if needed, bit by bit, taking care not to add too much so the hummus doesn’t turn out watery.

Try your beetroot hummus and adjust the seasoning to suit your taste, adding more salt, extra virgin olive oil, lemon juice, or even more minced garlic or white or black pepper, then blend again to well-combine.

Do try to use fresh lemon juice and the best quality extra virgin olive oil you can afford. I find that the better quality olive oils might be more expensive but they taste significantly more delicious so I use less of them than I would a cheaper product.

Lastly, scoop the beetroot hummus into a bowl, drizzle on a little more extra virgin olive oil, and garnish with black and white sesame seeds and/or roasted nuts, such as pistachios, cashews and/or pine nuts.

Serve your beet hummus with cucumber and carrot batons, fresh pita bread or crisp pita chips – or as a starter or side to other Arabic dishes for a fantastic Middle Eastern feast.

Beetroot Hummus Recipe

Ingredients    1x 2x 3x

• 1 beetroot - (around 170 g), trimmed, scrubbed
• 1 400 g (15 oz) can chickpeas – drained, keep the liquid
• 2 tbsp tahini
• 3 garlic cloves - minced
• 1 small lemon - juiced
• 1 tsp salt – or to taste
• 3 tbsp extra virgin olive oil

Instructions  

• First roast the beetroot: heat oven to 240°C (464°F); wrap the scrubbed beetroot loosely in foil, place it on a rimmed baking tray (in case it leaks) on the middle oven rack, and roast for 45-50 minutes until you can easily slide a fork into the beetroot.
• At 30 minutes, check the beetroot; if it looks dry (not moist) pour a few tablespoons of water over the beetroot and secure the foil again.
• Unwrap the beetroot; when it’s cool enough to handle, peel the skin off, dice the beetroot, and transfer it to a blender or food processor.
• Add the drained chickpeas, tahini, minced garlic, lemon juice, salt, and extra virgin olive oil and blend; if needed, add some chickpea liquid, little by little, taking care not to add too much so it isn’t watery.
• Taste and adjust the seasoning to suit your palate, adding more salt, extra virgin olive oil, lemon juice, or even more minced garlic or white or black pepper, then blend again.
• Transfer the beetroot hummus to a bowl, drizzle on a little more extra virgin olive oil; garnish with sesame seeds and/or roasted nuts, such as pistachios, cashews and/or pine nuts, and serve with cucumber and carrot batons, fresh pita bread or crisp pita chips.

Please do let us know in the comments below if you make our roast beetroot hummus recipe as we’d love to hear how it turned out for you.

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2 thoughts on “Easy Roast Beetroot Hummus Recipe and Tips to Roasting Fresh Beets”

Hi Bianca – thank you! And, yes, sure you could use a can of drained whole baby beets if you have a brand that you love :)

But part of what makes the salad so amazing is the beautiful fresh roasted beets, which are so naturally sweet :) Roasting beets is set-and-forget cooking: wrap them loosely in foil, stick them in the oven on a rimmed tray, set a timer for 30 minutes, go do something else, check them at 30 mins by sticking a fork or skewer in them and if it slides out easily they’re ready, otherwise return them to the oven for another 5-10 minutes.

When they’re ready, unwrap them, set them aside to cool while you do something else or make the hummus (which also takes just minutes), then peel the skin off, which comes away easily. They taste so good. We do have canned sliced beetroots in the pantry for salads, burgers, sandwiches, etc, but I’ll always use fresh roasted beets for salads.

Let me know how you go. I’d love you to do a comparison and let me know what you think :)

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Featured Posts

Crostini Appetizers

Make a big, beautiful tray of easy crostini appetizers for your next gathering! With 6 flavor pairings, you'll have something for everyone.

Now that the 4th of July has come and gone, summer is in full swing. Not only are we (finally) seeing sunny skies and warm weather, but we’ve also had a lot of visitors in the last few weeks. Jack’s sister was in town for the 4th, and his parents were in a week earlier. We’ve had friends visiting as well!

With company in the house, I always like to have a few good appetizer ideas up my sleeve. Different people like to eat at different times, and I never want guests to starve while they wait for dinner to be served. In the past, I’ve made my own hummus or served avocado toast , but with the amount of people we’ve had coming and going in the last few weeks, I decided to go a different route this year.

This summer, ALDI is launching creative new hummus flavors all season long. When I saw the range of options – Jalapeño Lime, Rosemary Sea Salt, Ranch, and more – I knew that these spreads would be my entertaining hack for summer appetizers.

Rather than spending time in the kitchen blending up my own hummus or worrying about avocado toast getting brown, I used these new, flavor-packed hummuses from ALDI as the base of these crostini appetizers. With the yummy hummuses already made, I could spend less time in the kitchen and more with our guests. And instead of thinking about making hummus, I could focus on showcasing the wonderful produce we have this time of year.

I paired each hummus with simple, fresh ingredients, and let me tell you, these crostini pack a huge punch of flavor. I found all the ingredients at ALDI, so they’re affordable entertaining options. But best of all, these crostini appetizer ideas are really easy to assemble. Our summer guests will vouch for how delicious they are, too!

My Easy Crostini Appetizer Recipes

I tried six of the new ALDI hummus flavors for these appetizer recipes, and I developed a fresh topping combination for each. Here are my new go-to summer appetizer ideas:

• Greek Salad   Crostini – A cube of feta, kalamata olives, cherry tomatoes & cucumber make a tangy, briny & crisp topping for Mediterranean hummus.
• Cool Cucumber Ranch   Crostini – I top a slather of the Ranch hummus with cucumber ribbons, lime juice, and chives.
• Corn Ceviche Crostini – My favorite! We LOVE the crisp, bright mixture of corn, chiles, red onion & lime over zesty Jalapeño Lime hummus.
• Strawberry Caprese Crostini – Have you every tried eating hummus with something sweet? For this crostini, I use the ALDI Park Street Deli Classic hummus, and I swap a strawberry for the tomato in the caprese trifecta. Let me tell you, the sweet/savory combination is absolutely delicious!
• Roasted Grape & Feta Crostini – Another sweet pairing, and another favorite! Juicy roasted grapes & earthy Rosemary Sea Salt hummus are a match made in heaven. A tangy crumble of feta and sprigs of thyme are the perfect finishing touch.
• Beet, Avocado & Chia Crostini  – This one couldn’t be simpler – it’s just a dollop of sweet beet hummus, a few slices of creamy avocado, and a sprinkle of chia for crunch. I love the bold colors in this combo!

If you have leftover hummus after making these summer appetizers, use it in a chickpea shawarma wrap or an easy veggie wrap . Of course, all these hummus flavors are good with fresh veggies & crackers, too.

If you love these appetizer ideas…

Head to ALDI to find all these fresh ingredients and bold hummuses at great prices. And if you try these easy appetizers, comment below with your favorite!

For more appetizer ideas, check out this post with 50 easy appetizers.

Hummus Crostini Appetizers

Ingredients.

• Specially Selected French Baguette , sliced and toasted

Corn “Ceviche” Crostini

• 1/2 cup sweet corn kernels
• 2 tablespoons minced red onion
• 1/2 teaspoon minced jalapeño
• 2 teaspoons minced cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt
• Park Street Deli Jalapeño Lime Hummus

Roasted Grape & Feta Crostini

• Park Street Deli Rosemary Sea Salt Hummus
• Organic red grapes
• Simply Nature Extra Virgin Olive Oil , for drizzling
• Happy Farms Feta Block , crumbled
• Thyme leaves

Greek Salad Crostini

• Park Street Deli Mediterranean Hummus
• Cherry tomatoes , sliced
• Mini cucumbers , sliced
• Park Street Deli Kalamata Olives , halved
• Happy Farms Feta Block , sliced
• Pinches of Simply Nature Oregano

Cool Cucumber Ranch Crostini

• Park Street Deli Ranch Hummus
• Mini cucumbers , peeled into ribbons
• Lemon , for squeezing
• Chopped chives , optional

Strawberry Caprese Crostini

• Park Street Deli Classic Hummus
• Strawberries , sliced
• Priano Fresh Mozzarella , sliced
• Basil leaves

Beet, Avocado & Chia Crostini

• Park Street Deli Beet Hummus
• Avocado , sliced
• Simply Nature Chia Seeds , for sprinkling

Instructions

• In a small bowl, combine the corn, onion, jalapeño, cilantro, lime juice, and sea salt. Chill until ready to use. Assemble crostini with the hummus and spoonfuls of the ceviche.
• Preheat the oven to 375°F and line a baking sheet with parchment paper. Arrange the grapes on the baking sheet and drizzle with olive oil and sprinkle with salt. Roast for 7 to 10 minutes or until soft and bursty. Assemble crostini with the hummus, roasted grapes, sprinkles of feta, and thyme leaves.
• Assemble crostini with the hummus, cherry tomatoes, cucumbers, olives, and feta. Drizzle with olive oil and sprinkle with oregano.
• Assemble crostini with the hummus and top with cucumber ribbons. Drizzle with olive oil, squeeze a little lemon juice, and sprinkle with sea salt and chives, if using.
• Assemble crostini with the hummus, top with strawberries, mozzarella, basil, and a drizzle of olive oil.
• Assemble crostini with the hummus, top with avocado, a squeeze of lemon juice, a pinch of chia seeds, and a pinch of salt.
• Cowboy Caviar
• Smoky Sweet Corn Tostadas
• Watermelon Tomato Salad
• Best Guacamole Recipe
• Pico De Gallo
• Chili Cheese Fries

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Hii, thanks for sharing all the delicious recipes. I really loved the Strawberry Caprese Crostini and would love to try it by my own. Keep sharing more wonderful easy gourmet recipes.

WOW: You have out done yourself with these recipes – thank you!! I plan to make all of these during the entire summer.

I hope you enjoy the variations!

great hummus inspiration, thank you, and nice way to serve it instead of my usual method, using a carrot stick, which usually overwhelms the hummus quite a bit

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.

Top Things to Do in Elektrostal, Russia - Elektrostal Must-See Attractions

Things to do in elektrostal.

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• Things to do ranked using Tripadvisor data including reviews, ratings, photos, and popularity.

1. Electrostal History and Art Museum

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8. viki cinema, 9. smokygrove.

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11. papa lounge bar, 12. karaoke bar.

• Statue of Lenin
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• Park of Culture and Leisure
• Museum and Exhibition Center
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Turn Your Curiosity Into Discovery

Latest facts.

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40 facts about elektrostal.

Written by Lanette Mayes

Modified & Updated: 02 Mar 2024

Reviewed by Jessica Corbett

Elektrostal is a vibrant city located in the Moscow Oblast region of Russia. With a rich history, stunning architecture, and a thriving community, Elektrostal is a city that has much to offer. Whether you are a history buff, nature enthusiast, or simply curious about different cultures, Elektrostal is sure to captivate you.

This article will provide you with 40 fascinating facts about Elektrostal, giving you a better understanding of why this city is worth exploring. From its origins as an industrial hub to its modern-day charm, we will delve into the various aspects that make Elektrostal a unique and must-visit destination.

So, join us as we uncover the hidden treasures of Elektrostal and discover what makes this city a true gem in the heart of Russia.

Key Takeaways:

• Elektrostal, known as the “Motor City of Russia,” is a vibrant and growing city with a rich industrial history, offering diverse cultural experiences and a strong commitment to environmental sustainability.
• With its convenient location near Moscow, Elektrostal provides a picturesque landscape, vibrant nightlife, and a range of recreational activities, making it an ideal destination for residents and visitors alike.

Known as the “Motor City of Russia.”

Elektrostal, a city located in the Moscow Oblast region of Russia, earned the nickname “Motor City” due to its significant involvement in the automotive industry.

Home to the Elektrostal Metallurgical Plant.

Elektrostal is renowned for its metallurgical plant, which has been producing high-quality steel and alloys since its establishment in 1916.

Boasts a rich industrial heritage.

Elektrostal has a long history of industrial development, contributing to the growth and progress of the region.

Founded in 1916.

The city of Elektrostal was founded in 1916 as a result of the construction of the Elektrostal Metallurgical Plant.

Located approximately 50 kilometers east of Moscow.

Elektrostal is situated in close proximity to the Russian capital, making it easily accessible for both residents and visitors.

Known for its vibrant cultural scene.

Elektrostal is home to several cultural institutions, including museums, theaters, and art galleries that showcase the city’s rich artistic heritage.

A popular destination for nature lovers.

Surrounded by picturesque landscapes and forests, Elektrostal offers ample opportunities for outdoor activities such as hiking, camping, and birdwatching.

Hosts the annual Elektrostal City Day celebrations.

Every year, Elektrostal organizes festive events and activities to celebrate its founding, bringing together residents and visitors in a spirit of unity and joy.

Has a population of approximately 160,000 people.

Elektrostal is home to a diverse and vibrant community of around 160,000 residents, contributing to its dynamic atmosphere.

Boasts excellent education facilities.

The city is known for its well-established educational institutions, providing quality education to students of all ages.

A center for scientific research and innovation.

Elektrostal serves as an important hub for scientific research, particularly in the fields of metallurgy, materials science, and engineering.

Surrounded by picturesque lakes.

The city is blessed with numerous beautiful lakes, offering scenic views and recreational opportunities for locals and visitors alike.

Well-connected transportation system.

Elektrostal benefits from an efficient transportation network, including highways, railways, and public transportation options, ensuring convenient travel within and beyond the city.

Famous for its traditional Russian cuisine.

Food enthusiasts can indulge in authentic Russian dishes at numerous restaurants and cafes scattered throughout Elektrostal.

Home to notable architectural landmarks.

Elektrostal boasts impressive architecture, including the Church of the Transfiguration of the Lord and the Elektrostal Palace of Culture.

Offers a wide range of recreational facilities.

Residents and visitors can enjoy various recreational activities, such as sports complexes, swimming pools, and fitness centers, enhancing the overall quality of life.

Provides a high standard of healthcare.

Elektrostal is equipped with modern medical facilities, ensuring residents have access to quality healthcare services.

Home to the Elektrostal History Museum.

The Elektrostal History Museum showcases the city’s fascinating past through exhibitions and displays.

A hub for sports enthusiasts.

Elektrostal is passionate about sports, with numerous stadiums, arenas, and sports clubs offering opportunities for athletes and spectators.

Celebrates diverse cultural festivals.

Throughout the year, Elektrostal hosts a variety of cultural festivals, celebrating different ethnicities, traditions, and art forms.

Electric power played a significant role in its early development.

Elektrostal owes its name and initial growth to the establishment of electric power stations and the utilization of electricity in the industrial sector.

Boasts a thriving economy.

The city’s strong industrial base, coupled with its strategic location near Moscow, has contributed to Elektrostal’s prosperous economic status.

Houses the Elektrostal Drama Theater.

The Elektrostal Drama Theater is a cultural centerpiece, attracting theater enthusiasts from far and wide.

Popular destination for winter sports.

Elektrostal’s proximity to ski resorts and winter sport facilities makes it a favorite destination for skiing, snowboarding, and other winter activities.

Promotes environmental sustainability.

Elektrostal prioritizes environmental protection and sustainability, implementing initiatives to reduce pollution and preserve natural resources.

Home to renowned educational institutions.

Elektrostal is known for its prestigious schools and universities, offering a wide range of academic programs to students.

Committed to cultural preservation.

The city values its cultural heritage and takes active steps to preserve and promote traditional customs, crafts, and arts.

Hosts an annual International Film Festival.

The Elektrostal International Film Festival attracts filmmakers and cinema enthusiasts from around the world, showcasing a diverse range of films.

Encourages entrepreneurship and innovation.

Elektrostal supports aspiring entrepreneurs and fosters a culture of innovation, providing opportunities for startups and business development.

Offers a range of housing options.

Elektrostal provides diverse housing options, including apartments, houses, and residential complexes, catering to different lifestyles and budgets.

Home to notable sports teams.

Elektrostal is proud of its sports legacy, with several successful sports teams competing at regional and national levels.

Boasts a vibrant nightlife scene.

Residents and visitors can enjoy a lively nightlife in Elektrostal, with numerous bars, clubs, and entertainment venues.

Promotes cultural exchange and international relations.

Elektrostal actively engages in international partnerships, cultural exchanges, and diplomatic collaborations to foster global connections.

Surrounded by beautiful nature reserves.

Nearby nature reserves, such as the Barybino Forest and Luchinskoye Lake, offer opportunities for nature enthusiasts to explore and appreciate the region’s biodiversity.

Commemorates historical events.

The city pays tribute to significant historical events through memorials, monuments, and exhibitions, ensuring the preservation of collective memory.

Promotes sports and youth development.

Elektrostal invests in sports infrastructure and programs to encourage youth participation, health, and physical fitness.

Hosts annual cultural and artistic festivals.

Throughout the year, Elektrostal celebrates its cultural diversity through festivals dedicated to music, dance, art, and theater.

Provides a picturesque landscape for photography enthusiasts.

The city’s scenic beauty, architectural landmarks, and natural surroundings make it a paradise for photographers.

Connects to Moscow via a direct train line.

The convenient train connection between Elektrostal and Moscow makes commuting between the two cities effortless.

A city with a bright future.

Elektrostal continues to grow and develop, aiming to become a model city in terms of infrastructure, sustainability, and quality of life for its residents.

In conclusion, Elektrostal is a fascinating city with a rich history and a vibrant present. From its origins as a center of steel production to its modern-day status as a hub for education and industry, Elektrostal has plenty to offer both residents and visitors. With its beautiful parks, cultural attractions, and proximity to Moscow, there is no shortage of things to see and do in this dynamic city. Whether you’re interested in exploring its historical landmarks, enjoying outdoor activities, or immersing yourself in the local culture, Elektrostal has something for everyone. So, next time you find yourself in the Moscow region, don’t miss the opportunity to discover the hidden gems of Elektrostal.

Q: What is the population of Elektrostal?

A: As of the latest data, the population of Elektrostal is approximately XXXX.

Q: How far is Elektrostal from Moscow?

A: Elektrostal is located approximately XX kilometers away from Moscow.

Q: Are there any famous landmarks in Elektrostal?

A: Yes, Elektrostal is home to several notable landmarks, including XXXX and XXXX.

Q: What industries are prominent in Elektrostal?

A: Elektrostal is known for its steel production industry and is also a center for engineering and manufacturing.

Q: Are there any universities or educational institutions in Elektrostal?

A: Yes, Elektrostal is home to XXXX University and several other educational institutions.

Q: What are some popular outdoor activities in Elektrostal?

A: Elektrostal offers several outdoor activities, such as hiking, cycling, and picnicking in its beautiful parks.

Q: Is Elektrostal well-connected in terms of transportation?

A: Yes, Elektrostal has good transportation links, including trains and buses, making it easily accessible from nearby cities.

Q: Are there any annual events or festivals in Elektrostal?

A: Yes, Elektrostal hosts various events and festivals throughout the year, including XXXX and XXXX.

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