Homemade Hummus

Avocado hummus

After a sweeter, pinky version, you might also appreciate this combination that incorporates another trendy ingredient: avocado. It only makes sense to use this creamy fruit when creating the smooth consistency we want in hummus. Plus, it is an alternative to tahini for those who aren’t a fan or just need to use an avocado lying around.



  • 500 grams cooked chickpeas
  • 1 avocado
  • 1-2 cloves of garlic
  • juice of 1 lemon
  • 4-5 tablespoons olive oil
  • salt, to taste

Blend the chickpeas, avocado and garlic and gradually add the lemon juice and olive oil to ensure a smooth mixture. Continue blending until it has turned thick and creamy.

To enhance the green color of this hummus you can add a handful of spinach. It adds both color and more nutrition to the mix. If your avocado is on the smaller side, you can still add a tablespoon or two of tahini to get a buttery texture and add more flavor. Play around with the ratio of the seasoning to suit your tastes.

Dessert hummus

Who says that hummus needs to be savory? A rather new trend is to turn this meze into a dessert with a kick. Considering that chili peppers pair well with dark chocolate, it was only a matter of time until someone came with the idea to combine chickpeas with some cocoa.


  • 250 grams cooked chickpeas
  • 5 tablespoons tahini
  • 4-5 tablespoons honey
  • 7-8 tablespoons cocoa
  • 4 tablespoons water, more if necessary
  • vanilla extract
  • pinch of salt

Add all the ingredients into the food processor and blend them until smooth. Do a taste test to see if the sweetness is sufficient and add more honey if necessary. The same goes for consistency. If the mixture is very lumpy, add a few tablespoons more water until the consistency is just right. This hummus can serve as your homemade version of Nutella in a way!

If you want to get even more unorthodox, combine the tahini with some peanut butter. You can also add toppings for more texture after you have blended the main ingredients. Chocolate chips or sesame seeds can make for a great addition.
Hummus is a simple, dietary, hearty, delicious appetizer! which, while being simple, has a series of tips that must be followed so that you can have a unique hummus.
Many people may have this question, what is hummus food? Hummus is one of the Arabic dishes, which is better known as Lebanese hummus. This Arabic food is cooked in different ways and variations. Such as bell pepper hummus, avocado hummus, basil hummus, etc.

Lebanese hummus:
Necessary ingredients for Lebanese hummus:
1 can of canned round peas
60 grams of flour (or 3 standard tablespoons)
1 large stone lemon (3 standard tablespoons of freshly squeezed lemon juice)
Half a teaspoon of cumin
Cold water about 2 to 3 tablespoons
Garlic 1 clove
Olive oil 40 grams or 2 standard tablespoons
A little salt

How to prepare Lebanese hummus:

First, soak the chickpeas overnight and cook well until they are completely soft. We suggest using canned chickpeas, in which case, boil the canned chickpeas in water for about 15 minutes.
First, pour the flour and lemon juice into the food processor and pulse a few times until you get a very soft cream.

Pour the rest of the ingredients except cold water into the machine. Once the ingredients are smooth, add 3 tablespoons of water little by little and pulse until your hummus is smooth.
That’s how easy your hummus is ready.
Make a pattern on it with a fork and you can decorate it with paprika, olive oil and pepper and enjoy it with fried pita bread, dry bread, vegetables, crackers or even plain.

The classic

Before diving into some delicious alternative versions, let’s nail the classic. I like to soak and cook chickpeas ahead of time and then throw them in the freezer to make life easier. Hummus is already a very easy dish to make but prepping the chickpeas ahead of time saves even more time and hassle.


The hummus

  • 300 grams cooked chickpeas
  • juice of 1 lemon
  • 1-2 cloves of garlic
  • 180 milliliters tahini
  • 100 milliliters hot water
  • pinch of salt

The sauce

  • 1/2 tablespoon sumac
  • 1 teaspoon cumin
  • 1 teaspoon red pepper flakes
  • 2 tablespoons butter
  • a few whole cooked chickpeas


Put all the ingredients into a blender and blend well into it forms a smooth paste. Pour the mixture into a pan and bring it to a boil for a minute on the stove. Portion the hummus onto the plates or bowls, or whatever you want to serve them on. Melt the butter with the seasoning and drizzle that over the hummus. Add a few whole cooked chickpeas on top for some extra texture and decoration. Serve warm.

You can skip the sauce entirely or choose to add just a little bit. I personally prefer to drizzle a bit of extra virgin olive oil on top, sprinkle a dash of seasoning and call it a day.

Red beet hummus

If a classic beige hummus won’t suffice, this red/pink-colored beetroot variation is sure to liven up your table and be a real people-pleaser. If you happen to have a beetroot handy, it offers a nice sweetness that balances the salty tahini.


  • 1 medium-sized red beet
  • 350 grams cooked chickpeas
  • juice of 1 big or 2 small lemons
  • 2 tablespoons tahini
  • 2-3 cloves garlic
  • 4 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt

Peel the beetroot and cut it into small cubes. Put the cubes onto a piece of baking paper and enclose it in the paper. Bake this for about 20-30 minutes at about 200 degrees Celsius (390 degrees Fahrenheit) until the beet has softened completely. This will vary depending on how big you have cut them. Blend the beets with the cooked chickpeas until it turns into a smooth paste. Add the smaller ingredients and seasoning and blend again. Then all you need to do is put them on serving plates and enjoy!

Don’t be afraid to drizzle some olive oil on top after. You can also add a pinch of sugar to the mix to make it more interesting.