Homemade Hummus Recipes
Creamy and rich hummus is incredibly easy to make at home and whilst you may be used to buying yours at the supermarket, why not try making your own? You need a handful of ingredients and a few minutes only to prep this household staple.
Here are my quick and easy hummus-hacks, or my favourite versions of a classic hummus. Serve with crunchy seasonal vegetable sticks, warm pitta breads, rice cakes, breadsticks, or toast cut into fingers. Hummus is also delicious served spread inside a wrap with other fillings, then roll up into a long sausage and cut into rings, for smaller children.
I am sharing all the hummus recipes - that I use as a spin on a classic hummus. So I hope this will spark ideas too for hummus recipes/ variations you might like to try: the possibilities are endless, as you can add different cooked vegetables, or beans to blend your hummus dip.
Mimi’s Hummus Recipes, to try ~
Sweet Potato Hummus
Spring Pea Hummus
Beetroot Hummus
Avocado Hummus
No-Tahini Hummus
n.b. Chickpeas
Try chickpeas on their own prior to giving to any small child, as they are a high allergen food
the Legume family foods can also cause gas and abdominal discomfort, so do not introduce too soon
Finally, If there is a history of allergies consult with your Health-Care Professional
Sweet Potato Hummus
This nutty, rich, sweet hummus is our personal favourite: if you have left over roast sweet potato then make this, you won’t regret it. The flavour is much more complex than the sum of these ingredients.
1/2 can of cooked chickpeas (can weighs 400g)
1 cooked sweet potato (peel and roast in the oven with olive oil, 180C fan oven, for 20 mins)
1/2 tablespoon tahini*, not suitable for nut allergies
olive oil
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Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve
Spring Pea Hummus
A lovely tangy hummus, using petit pois peas. I use frozen peas for this recipe all the time, but if you are making this in Spring you can of course try fresh peas instead. Once you have cooked the peas, refresh them in ice cold water for 1 min, then drain. This will set the colour and make the finished hummus a beautiful vibrant green colour.
I don’t use chickpeas in this recipe, I substitute them for cannellini beans. They make a brilliant creamy binder for a lovely hummus dip and are a great alternative for chickpeas, if there is a history of allergy.
200g cooked peas
½ lemon, juice only
1 tablespoon cannellini beans
1/2 tablespoon tahini*, not suitable for nut allergies
olive oil
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Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve
Beetroot Hummus
Children are so visual when it comes to food, so see if the deep pink colour of this delicious hummus encourages them to try it!
To make this quick pink beetroot dip I use ready cooked beetroot (make sure it’s not packed in vinegar and is plain, it gives a better flavour to the end dish). But, if you do want to cook the beetroot from scratch, just roast or boil whole beetroot, until tender and then peel. This is a messy and slightly time consuming job, so not for the faint hearted. Personally, I wouldn’t bother for the sake of this dip, which is intended to be easy and quick.
100g cooked chickpeas (see quick tips)
1 tablespoon yogurt
2 small cooked beetroot
1 tablespoon of lemon juice, or balsamic vinegar (not for babies under 1 year)
pinch of black pepper
Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve
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Avocado Hummus
This makes a lovely change from a guacamole and is a go-to snack recipe in our house. I add roasted garlic if I have it. I often roast a whole head of garlic in the oven and then store in the fridge to add the cloves to my cooking, but this is totally optional to the recipe, as it is more time-consuming. I don’t make this ahead, as despite the citrus to stop the avocado from browning, I think it is best made and eaten straight away.
1/2 can of cooked chickpeas (can weighs 400g)
1 avocado
1 lemon/ or 1 lime, juice only
1 roasted garlic clove, peeled (optional)
a few grinds of fresh black pepper
olive oil
Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve. For adults this would be lovely with some dried chilli flakes.
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No Tahini- Hummus
I wanted to add in this last recipe idea, as sometimes tahini isn’t to hand. This is a nice quick recipe if you want hummus but don’t have any tahini.
1 can of cooked chickpeas (can weighs 400g), drain and rinse
1 lemon, juice only
1 roasted garlic clove, peeled (optional)
a few grinds of fresh black pepper
olive oil
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Blitz all the ingredients together, adding olive oil, until you have a consistency you like and serve.
