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Get Creative! Top 25 Ideas for What to Eat with Hummus Dip


Ever have a tub of hummus in your fridge and wonder what you could do with it? Especially as different companies are offering so many varied flavors, this dip has become even more versatile in its uses and pairings. So many people use humus as an easy dipping snack for quick lunches or meals — and although the standard “veggie or cracker dip” is tried and true, we have a ton of ideas on things to eat with hummus, so you can dazzle your tastebuds with our favorite dip!

What to Serve with Hummus

At HOPE we work hard to find and create new things to eat with hummus, or including it in a recipe. Most of the recipes contained in this article are from our Instagram account or from those of our fabulous foodie friends. [email protected] HOPE Instagram is frequently updated with delicious new recipes to inspire you with what goes good with hummus, so if you are interested in creations that will wow your guests and your palate, be sure to follow us at @hopefoods!

Rather than just list off what to serve with hummus, and what tastes good with hummus, we have separated our recipes into main categories of applications, with tasty examples of each use for this yummy dip. Enjoy!

Spread It!

One of the most popular uses is as a spread on sandwiches and wraps. It serves as a healthy replacement for mayonnaise or mustard, and adds a unique flavor to boot. Also make sure to check out “alternative toasts” made from sweet potato and eggplant!

1. BREAKFAST TACOS with our Sriracha flavor, egg, veggies and cilantro sauce, by @fitandwellmedgal

2. CHOCOLATE STRAWBERRY TOAST with our Dark Chocolate Coconut dip and yogurt

3. PITA WRAP with garden veggies

4. BAGEL SANDWICH with cucumber, tomato, and egg, by @dani_nemeh

5. VEGAN QUESADILLA with veggies and ourJalapeño Cilantro variety, by @emilieeats

6. EGGPLANT TOAST with our Original dip, mushrooms, zucchini, and arugula

7. SWEET POTATO TOASTS including our Kale Pesto flavor and avocado, by @julia.the.rd.eats

8. SWEET POTATO TOASTS including our Lemon Peppercorn dip and red pepper flakes, by @eatthegains

Bowl it!

Simple and easy nutritional bowls are a popular healthy treat, because you can throw in any tasty foods you want and enjoy all sorts of flavor combinations! This dip can liven up these satisfying meals in all sorts of ways. These are just a tiny sample of the creative bowls available check out our friends’ Instagram accounts for more!

9. ROASTED VEGGIE BOWL with hummus, plantains, brussels, egg and carrots, by @bowlthoughts

10. SPRING MACRO BOWL with Kale Pesto humus, avo, couscous, and tons of garden veggies

11. NOURISH BOWL with hummus, black-eyed peas, sweet potato, asparagus, cherry tomatoes, lettuce and avo, by @thecuttingveg

12. POWER BOWL with humus, salmon, buckwheat, avo, sauerkraut, and broccoli, by @berryavolicious

13. CHOCOLATE CHERRY “NICE CREAM” BOWL with Dark Chocolate hummus, chia pudding, cacao macaroons, and rose petals

Bake it!

Would you ever imagine baking with hummus? We certainly have! Since HOPE unveiled our Dark Chocolate and Dark Chocolate Coconut hummus flavors, we have opened up a new world of what goes good with hummus, and we and others have had tons of fun baking up healthy and delicious treats.

14. VEGAN DARK CHOCOLATE DONUTS with our tasty chocolate flavor

15. VEGAN DARK CHOCOLATE RASPBERRY CHEESECAKE with our Dark Chocolate flavor

16. ALMOND JOY BROWNIES with our Dark Chocolate Coconut variety, by @rachlmansfield

17. CHOCOLATE PEPPERMINT BROWNIES with our Dark Chocolate dip, by @bwhitesides

Cook it!

While we are thinking outside the box, why not cook some food with this tasty dip as well? At the HOPE recipe section, we love getting creative with new recipes!

18. KALE PESTO ZUCCHINI NOODLES with our Kale Pesto flavor

19. MANGO JALAPEÑO CAULIFLOWER WINGS with Jalapeño Cilantro hummus

20. ROASTED BEET AND GOAT CHEESE SAVORY OATS with our Original flavor

21. SRIRACHA ROASTED CARROTS with our spicy sriracha flavored dip

What to Eat Hummus With

We’ve covered some recipes, but we need to get back to basics, sometimes. Here are a few questions we often get:

  • “What to eat with hummus dip?”
  • “What to have with hummus?”
  • “What’s good with hummus?”
  • “What to eat hummus dip with?”
  • “What to eat hummus with?
  • “What are some healthy things to eat with hummus?”

The best answer to this is: Get creative! What foods do you normally eat? Try swapping out your normal sauce with our yummy dip, and let your taste buds determine which one is better. Some of the best foods to eat with hummus are the ones that are unlikely:

22. Graham crackers? Try them in our sweet flavors.

23. Hard boiled eggs? Mix it with one of our spicy flavors, and you’ve got a delicious take on egg salad.

Pretty much anything that is dipp-able can be dipped into humus. And, we guarantee, it will probably be delicious. Also, our dip dresses up any veggie – which gives you some healthy things to eat with hummus that will benefit your waistline as well.

24. Veggies: Carrots, celery, green and red bell peppers, broccoli, cauliflower, tomatoes, you name it – can be dipped. It’s a great way to add veggies to your diet without getting bored.

25. Additionally, it dresses up healthy grains as well. Try using a tasty flavor on your sandwich, instead of traditional mayo. Or, just dip your wholegrain chips or pita bread in it for a great snack.

The options are endless on things to eat hummus with. Just get creative, and start snacking!

Want More Ideas??

As one of the rising stars of the food world, humus has been increasingly talked about, experimented with, and used outside of traditional roles. There seems to be no limit to what tastes good with hummus! For even more mouth-watering ideas, check out these articles in BON APPETIT, SHAPE MAGAZINE, EPICURIOUS, and THE FOOD NETWORK. Between the amazing ideas on Instagram and at these publications, there is no shortage of ideas about what to eat with hummus.

It is not often How to Eat (HTE) – the Guardian blog defining how best to eat Britain’s favourite dishes – feels it necessary to refer to the yellowing cuttings of the arts’ archive. But, just occasionally, it happens that a spate of self-indulgent ad-libbing during a 2011 National Theatre production of One Man, Two Guvnors embodies, in one sentence, so much of the misunderstanding, nay prejudice, that surrounds this month’s topic: hummus.

Apparently, during their larking about, the One Man, Two Guvnors cast would regularly ask the audience for something to eat. Offered a hummus sandwich, James Corden – the George Bernard Shaw of Generation Bantz – is reported to have exclaimed: “Oh God, is this a Guardian readers’ night?”

Please take a moment, dear reader, to fully LOLZ that one out.

Now, there is a lot about hummus culture that HTE has neither the space nor the inclination to fully explore here. It will not, for instance, become mired in the quagmire of whether (sensible, egalitarian) hummus or (the unbearably affected) houmous is the correct spelling. It will not tread on Felicity Cloake’s well-worn kitchen lino by discussing how hummus should be made. It will not seek to resolve the hummus wars that divide the Middle East. Suffice to say, HTE likes the stance of hummus-obsessed Israeli blogger, Shooky Galili: “Hummus is a centuries-old Arab dish – nobody owns it, it belongs to the region.”

‘Hummus is a centuries-old Arab dish – nobody owns it, it belongs to the region.’ Photograph: Getty Images/EyeEm/Kirsty Lee

But … but … but there are certain egregious slurs that we cannot let slide. Primary here is the idea that we Guardianista are obsessed with hummus when, as any fule kno, it is not 1992. These days, we love quinoa, smashed avo and crispy kale. The notion that hummus is the preserve of a PC, sandal-wearing, left-wing vanguard is ridiculous when 41% of Britain has a pot in the fridge. Worst of all, though, is Corden’s blithe acceptance of the concept of a hummus sandwich. What kind of world are we living in, where *voice rising to a fever pitch of indignation* people are putting hummus in sandwiches?

The hummus-sandwich interface

Insomuch as hummus has a role to play in sandwiches and wraps, it is as a garnish, deployed in a supporting role. Think Ernie Wise to Eric Morecambe’s falafel, grilled meats or Greek salad. HTE has read hummus described, incredibly, as a like-for-like replacement for butter or mayonnaise. It is not. Instead, it is better thought of as one of a number of broadly Levantine sauces (zhoug, tahini, tzatziki, harissa), which – when the (flat)bread is thin enough and its contents juicy enough that this will not become a stodgy slog – can add a further layer of flavour complexity to a sandwich.

However, the idea of adding often claggy, chunky hummus to a thick, sliced bread sandwich of turkey or chicken (how dry would that be?) or, for the non-meat eaters, using it as a major sandwich filling in endless combinations of avocado, tomatoes, egg, spicy carrot and feta, seems not just gastronomically questionable – how well do those ingredients gel, really? – but also a surefire recipe for a truly dreary, lumpen sandwich. That is a wad of mush that you will start eating at lunch and still be chewing at tea time.

Dipping

There is a lot going on in hummus, it is, variously, creamy, nutty, lemony, garlicky, savoury, salty (perhaps too salty). Therefore, it is essential to choose dipping implements that offer either a) a neutral carbohydrate base for the hummus or b) a clearly complementary flavour to it (sweet carrots being a prime example). Ideally, you should have a varied selection of these available every time you eat hummus.

Sweet carrots are a prime example of complementary flavour. Photograph: Getty/Cat London

Top dippers: warm, pliable flatbreads or pitta; carrots (raw for contrasting crunch, not par-boiled as is common); refreshing cucumber; bread sticks; plain crackers (nothing cheesy or onionflavoured etc); Ryvita or a similarly dark crackers, for extra earthy depth; overdone strips of barbecued beef or lamb (burnt ends, basically); celery (useful for getting into a supermarket pot’s nooks and crannies); raw white onion (conveniently curved and complementary in flavour); red bell pepper.

Dysfunctional dippers: any fried vegetable (that layer of greasiness is just unwelcome); tortilla chips or, indeed, any crisps (frequently too salty, if not seasoned with jarring lime, etc); battered fish goujons (a bizarre textural car-crash); grilled halloumi fingers; woolly, buttered sliced white toast (unless you are a child under the age of seven); tomatoes (impractical); radishes (too overtly peppery).

Hot or cold?

HTE enjoys the cooling effect of fridge-cold hummus, while acknowledging that room-temperature is preferable if you want its flavours to shine. Warm hummus is a different matter altogether. It’s a texture thing. In its texture, warm hummus ranges from something that recalls lumpy porridge to a silken soup. It conspicuously lacks the smooth, reassuring density of cold hummus that we Brits have come to love.

Why not jazz up hummus with whole chickpeas and olive oil? Photograph: fotosr/Getty Images/iStockphoto

Hummus variations

There are, of course, numerous sensible ways to jazz up hummus: with whole chickpeas and olive oil, (toasted) pine nuts, smoky paprika and various Middle Eastern spice, herb and seed mixes (dukkah, za’atar, sumac). However, hummus is not endlessly versatile.

Topping it with slices of roasted red peppers or courgette presents an obstacle if dipping, while commercial versions topped with caramelised onions are, usually, way too sweet. Likewise, there are endless variations from the innocuous if mystifying (topping it with fried mushrooms or chopped hard-boiled egg) to the, shall we say, more challenging addition of dried mint.

As for those supermarket versions that augment the hummus itself by blitzing-in red peppers, “Moroccan spices”, coriander, roasted tomatoes, etc, they are, invariably, borderline inedible. They are topped only by those so-called “hummus” made with avocado, broad beans, beetroot, etc that dispense with the chickpeas altogether. They are labelled hummus only because the word “paste” is less sexy.

Sharing etiquette

On the vexed topic of double dipping, please refer to this entry on chips ‘n’ dips. In brief, this blog does not share (pardon the pun) Western society’s bacteria hysteria. If your mates are people who freak out if you go in for a second dip with a half-eaten carrot stick, then the solution is simple: get new mates.

The right way to hummus. Photograph: Marianna Massey/Getty Images

When?

Lunch or as a snack. One that, as you warm that third flatbread and open a second tub of hummus, still feels vaguely virtuous. Such self-delusion is a dangerous, if delicious, thing.

Equipment

Ideally, you would give hummus the respect it deserves. You would generously top it with adornments and serve it in the centre of a large plate surrounded by your dipping vegetables of choice, sides of raw onion and pickles, and a separate pile of hot, fluffy pittas.

In reality, many of us regularly eat hummus quickly at a worktop, busily cutting carrots into batons and retrieving crackers from a box, while doing other jobs in the kitchen. It is not ideal. But at times it is very useful. Romanticise hummus all you like, but its popularity in the West is, to a great extent, down to its practicality.

So hummus, how do you eat yours?

What to Dip in Hummus: Top 10 Things to Dip in Hummus

It’s no secret that we love food here at Hope Foods: our recipe catalog is as extensive as our hummus flavors. We’re major foodies – especially when it comes to this tasty chickpea-tahini dip. That’s why we love to experiment with the many different things you can use to dip hummus. Why use the same old, boring staples? Crackers are great, but they’re a bit lackluster. We love to try adding new ingredients to make new and exciting types of flavored humus – why not try dipping with non-traditional dipping instruments? Here is our complete foodie’s guide on what you can you dip in hummus. Now, try not to get too hungry while you read.

Top 10 Things to Dip in Hummus

1. The Healthy: Veggies

This dip is one of the best choices for people who are trying to eat healthy. That’s because it contains many of the nutrients (calcium, fiber, protein, and more) that your body needs! And, when you dip into it with veggies, you’re eating a portion of your vegetables for the day! Here are a few of the healthy things to dip in hummus.

  • Carrots: These bright veggies (a favorite of Bugs Bunny) have many health benefits, including the ability to improve eyesight, ward off cancer, and relieve blood pressure. Carrot sticks and hummus are a staple for a reason – it’s tasty!
  • Cucumbers: These veggies don’t get much credit, but they benefit the body in a variety of ways, including helping you stay hydrated, and strengthening your hair and nails!
  • Broccoli: This green vegetable is a powerhouse of nutrients. It fights inflammation, is an antioxidant, and is full of fiber.
  • Cauliflower: Cauliflower is an oft-overlooked veggie, but it’s full of great nutrients, like choline – which helps with memory, sleep, and more.
  • Celery: This vegetable has a lot of scooping power (yay for more with every bite!), and also reduces bad cholesterol, lowers blood pressure, and fights cancer.
  • Grape Tomatoes: A veritable explosion of flavor, grape tomatoes are rich in lycopene, Vitamin C, fiber, and more.
  • Bell Peppers: Bell peppers contain Vitamin E, lutein (which benefits the eyes), and vitamin B6. They’re also super tasty when dipped in our wide variety of flavors!

2. The Bold: Salty & Snappy

We have many different flavors, and when you dip certain ingredients into them, they combine to create bold and tasty combinations! Here are a few of our favorite, bold, hummus dip ideas, for those who aren’t faint of heart, and enjoy a bit of audaciousness in their lives. Here are a few of the best things to dip in hummus.

  • Pretzels & Our Dark Chocolate Flavor: The mix of salty and sweet is delectable – the perfect afternoon snack to satiate your sweet tooth.
  • Tortilla Chips & Our Spicy Green Chile Guacamole Flavor: Guacamole and tortilla chips are a traditional treat, but when you spice it up with spicy green chili, it adds a bit of a kick!
  • Jicama (a very unique veggie) and Our Sriracha Variety: Jicama is the perfect foundation for the savory-spice kick of sriracha!
  • Naan Bread & Thai Coconut Curry Humus Naan bread is one of our favorite foods to dip in hummus. Serve it warm with our curry flavor and you’re in for a treat.

3. The Staples: Bread & Chips

These are the staples of the dipping instruments. These foods to dip in hummus are tried and true – popular for a reason. Sometimes, you just need to go back to the basics in life. Here are some of our favorite standbys (they’re always in our pantries).

  • Pita Chips: These are our favorite vehicles for dip. They’re the perfect combination of savory flavor, with the crunch of a chip.
  • Bread: Mmm, who doesn’t love bread that is soft on the outside, with a crunchy exterior? We love it dipped in our savory or sweet flavors.
  • Sun Chips: These crinkly, tasty treats add a great crunch to each bite, and you can mix and match flavors for great combinations.
  • Rice Crackers: When you want to really taste our flavored varieties, rice crackers are the best option – they let the dip be the star of the show.
  • Bagel Chips: Bagel chips are a much heartier dipping item – perfect for our bold flavors, like our Jalapeno Cilantro.

4. The Sweet: Desserts

What can I dip in hummus? Something sweet! Most of us have a sweet tooth (those of us with a weakness for all things sweet are a bit jealous…but not too much – a life without chocolate sounds far too gloomy). Our humus comes in a few sweet varieties, which is a great option when you want to indulge that sweet tooth, but still eat healthy. These foods to dip in hummus are best when dipped into our chocolate or dark chocolate flavors.

  • Strawberries: Nothing is more decedent than strawberries dipped in our sweet flavors. Think: chocolate fondue fountain, but for every day.
  • Brownies: Double the chocolate, double the delicious. Dip in our Dark Chocolate Coconut for added lavishness.
  • Marshmallows: These aren’t the least bit healthy, but when you pair it with our healthy, sweet flavors, at least one of the ingredients is good for you. Winning!
  • Graham Crackers: When you’ve got graham crackers spread with our chocolate flavors , you’ve got the makings for a perfect dessert. Add in marshmallows and you’ve got a s’more without the hassle of camping.

Especially Creative Uses for Our Favorite Dip

While humus is traditionally a dip – but it doesn’t have to be. In fact, there are countless ways you can use our favorite dip without ever once dipping into it. Here are a few of our favorites of the best things to eat with hummus:

5. Sandwiches: Move over, mayonnaise – there’s a new spread in town. Traditional spreads like mayonnaise and mustard are a bit boring. Why not spread our flavored types on your bread to add flavor and create tasty combinations (like our Roasted Beet and Squash Sandwich)?

6. Soups: When you add a scoop into your soup, it adds a layer of savory deliciousness. Try our Roasted Creamy Cauliflower Soup, which uses our original flavor.

7. Baked Goods: Our dip can be used in a variety of baked goods! These Chocolate Swirl Donuts and Dark Chocolate Snickerdoodle Cake use our sweet flavors – yum!

8. Oats. Oats? Putting a chickpea dip in oats? Why, of course! Savory oats are not only delicious, they’re a great way to get healthy grains.

9. In Your Bloody Mary: Another unusual (but extremely tasty!) way to eat this tasty dip is in a Bloody Mary. Learn how here.

10. In Sauces: Our dip can really give your sauces the little kick of flavor they need. Here’s a sauce for green beans that uses our original recipe!

We have a wide variety of recipes that use humus. Cooking and baking with it opens up a whole new world of tasty options. What can you dip in hummus? Many things!

Foods to Dip in Hummus: The Possibilities are Endless

As you can see, hummus dip is one of the most versatile foods on the planet. It allows you to eat healthy, while also indulging your sweet tooth, waking up your taste buds with some spice, or simply enjoying a midday snack. We’ve come up with many ideas, but this only scratches the surface of the endless possibilities.

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This is a sponsored post written by me on behalf of Boar’s Head . All opinions are 100% mine.

Planning a get-together? Whether you’re watching the big game with friends or hosting a party, you need some easy foods in your arsenal to get things going. Hummus is always a favorite, especially if you serve it with a wide array of foods to nibble on. Here are our favorite foods to serve with hummus to spark some ideas for your next get-together.

Best Foods to Dip in Hummus

I have a confession to make: I’m obsessed with hummus. Seriously. It’s easily my top favorite savory snack (though there are sweet versions, too), because I can dip so many things in hummus! If I’m out of crackers, I’ll try veggies or chips or pita bread. Whatever you have on hand works, and that’s the beauty of always keeping some hummus in the fridge. If guests pop over unexpectedly, you’ll have something yummy to feed them in a pinch. Our go-to brand is Boar’s Head Hummus.

That said, here are my favorite foods to dip in savory hummus, such as Boar’s Head Traditional Hummus :

  • Carrots
  • Celery
  • Bell peppers
  • Cucumber
  • Crackers (wheat, veggie)
  • Tortilla chips
  • Pretzels
  • Pita bread
  • Broccoli
  • Cauliflower
  • Snap peas
  • Tomatoes
  • Zucchini
  • Eggplant
  • Tempeh
  • Rice cakes
  • Radish slices
  • Yellow squash

Trying a dessert hummus like Boar’s Head Dark Chocolate Dessert Hummus? Try dipping some of these:

  • Apples
  • Strawberries
  • Graham crackers
  • Biscotti
  • Pretzels
  • Cookies
  • Cinnamon-sugar pita chips
  • Animal crackers
  • Dried fruit

Obviously, I prefer dipping things in hummus, but that’s not all you can do. You can spread it around on your favorite foods like toast, sandwiches (much healthier than mayo!), tacos, burritos, quesadillas, bagels, and more.

My favorite Boar’s Head hummus flavor is Roasted Red Pepper because all my favorite dippers taste amazing with that flavor! And as you can see from the picture, my favorite dippers are tortilla chips, veggie & wheat crackers, celery, and carrots. This flavor would be particularly good spread on breakfast tacos… the red pepper flavor pairs so well with eggs, sausage and veggies. Remember, hard-boiled eggs are often paired with hummus in Middle Eastern countries. And speaking of veggies, it would also work nicely on a pita wrap full of veggies. I’m hungry just thinking about it! Boar’s Head offers 13 crave-worthy hummus flavors, and I have to say that the Boar’s Head Everything Bagel Hummus flavor is a close second to the Boar’s Head Roasted Red Pepper Hummus for me. Unlike some brands I’ve tried, Boar’s Head hummus is really flavorful and super creamy because they use exceptional quality ingredients. You can feel good about their hummus because they’re all made with Non-GMO project verified ingredients. The hummus is also gluten-free!

Finally, if you live in a small town like I do and are having trouble finding Boar’s Head products, don’t worry! You can call them at 1–800–352–6277 to find a location near you that sells their products. And, yes, a real, live person will help you find the closest location. That’s how I found their selections of hummus, meats, cheeses, condiments and more at one of our area stores. You can find their products near the deli!

Save this handy list of things to dip in hummus by pinning the image below!

  • 16 Ways To Use Hummus That Don’t Involve Pita Chips

    Whether you prefer to eat it with baby carrots and celery or you enjoy it with a bag of perfectly salted pita chips, hummus is a refrigerator staple that always satisfies. But while you may tend to enjoy your favorite spread in one specific way, there are really so many ways to use hummus that are completely original. So it’s time to start making the most of its creamy goodness in our cooking as well as our snacking.

    If you want to get fancy with a food processor, it’s not too difficult to get creative with some homemade hummus recipes. But if you want, you can even make hummus without a recipe. Or, if it’s already been a long day and you just want to get something that’s filling and delicious into your belly, you can just spring for some store-bought hummus and call it a night.

    Whatever you choose, these 16 recipes will show you how to make the most out of your batch of hummus. From cheesy dip to dinner-ready flatbreads, you’re bound to find a new way to enjoy this versatile spread. Give the pita chips a break, and try something new — you won’t be disappointed.

    1. Grilled Greek Pizza

    Ditch the tomato sauce and cover your pizza dough in plenty of hummus. A Spicy Perspective makes a Mediterranean dish with fresh tomatoes, feta, and olives.

    2. Baked Hummus And Spinach Dip

    Cheesy dip is always a satisfying indulgence, but when you cut out the heavy cream, it gets a whole lot healthier. Naturally Ella uses hummus to make this dip a cozy snack.

    3. Latke Benny

    Bring some hummus to your brunch spread with this yolky eggs Benedict recipe by Cara’s Cravings. When mixed with Dijon mustard and a little water, hummus makes a great complementary sauce.

    4. Collard Wraps With Carrot Hummus

    Lunchtime just got a majorly refreshing boost, thanks to Love and Lemons’ collard wrap. Homemade carrot hummus makes a colorful, slightly citrusy filling, but in a rush, you could also use store-bought.

    5. Veggie Nori Rolls

    These seaweed-based rolls by The Kitchn make for a totally healthy snack, and with a smear of hummus, they get a lot more filling. Who needs rice?

    6. Green Goddess Hummus Sandwich

    Pickled red onions and carrots make Cookie and Kate’s hummus-slathered sandwich even better. Homemade Green Goddess dressing is made with plenty of fresh herbs, but store-bought works, too!

    7. Jalapeño Breakfast Sandwich

    Who needs an Egg McMuffin when you can make your own breakfast sammy at home? Budget Bytes uses jalapeño cilantro hummus to start the day with a bang.

    8. The Big Vegan Bowl

    A bowl full of quinoa, sweet potato, chickpeas, and more vegetables doesn’t even need dressing when it’s topped with some soft avocado and a dollop of hummus. Oh She Glows makes healthy eating easy.

    9. Hummus And Shakshuka

    These two Middle Eastern dishes were clearly made for one another. Green Kitchen Stories shows that creamy hummus balances out spicy tomato-based shakshuka in the best way.

    10. Sweet Potato Hummus Flatbread

    DIY sweet potato hummus by Five and Spice makes an understandably great dip for any number of fresh veggies or chips. But slathered over a flatbread and drizzled with a yogurt sauce, it’s even better.

    11. Hummus Grilled Cheese

    By now, you have probably become acquainted with your fair share of grilled cheese hacks, so here’s another one: Naturally Ella shows that hummus and cheese are a winning combo sandwiched between two good slices of bread.

    12. Edamame Hummus Crostini

    Switch up your appetizer game. Love and Lemons makes a bright green hummus with shelled edamame, tahini, and chives, and it goes great on crusty bread or with fresh veggies.

    13. Toast With Hummus

    Pita chips and hummus will always be a winning combination. But that doesn’t mean you have to limit your bread choices. The Kitchn shows that hummus makes a great toast topping — maybe even try adding some avocado to the mix.

    14. Sun-Dried Tomato Hummus Broccoli Crostini

    Broccoli isn’t an obvious crostini topping, to say the least. But when it’s roasted, paired with tomato hummus, and sprinkled with red pepper flakes, it makes a whole lot of sense in Cookie and Kate’s recipe.

    15. Hummus Breakfast Mug

    Hummus and eggs pair well on toast. But did you know that the chickpea-based spread also gives scrambled eggs some major oomph? Thanks for the tip, Budget Bytes!

    16. Ground Lamb And Hummus Pita Pizzas

    Smooth hummus and tender ground lamb are the stars of this pizza-inspired pita recipe from Table for Two. Pine nuts and chopped parsley finish off the dish.

    For more ideas, check out Bustle on YouTube.

    Bustle on YouTube

    7. Chickpea Croquettes

    Combine one 15.5-oz. can of chickpeas with 2 Tbsp. hummus, 1 Tbsp. chopped parsley, and 2 tsp. lemon zest in a food processor; process until mixture is thick enough to hold the shape of a ball. Season with salt and pepper and shape into 1 1/2-inch balls, then lightly roll each ball in flour. Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the croquettes, pressing to flatten slightly, until browned on both sides, about 6 to 8 minutes. Serve with sour cream or Greek yogurt mixed with lemon zest, chopped dill, salt, and pepper.

    8. Romaine Salad with Orange-Hummus Dressing

    Whisk together 1/3 cup orange juice, 2 Tbsp. hummus, and 2 Tbsp. olive oil; season with salt and pepper. Toss 1/2 of dressing with 3 torn romaine hearts (about 1 lb.), 1/2 sliced red onion, and 1 cup quartered cherry tomatoes. Drizzle remaining dressing over.

    9. Deviled Eggs with Hummus

    Halve 8 hard-boiled eggs lengthwise, then scoop the yolks into a mixing bowl. Mash the yolks with 1/4 cup hummus and 1/4 cup olive oil and pipe back into the eggs. Sprinkle with sumac or paprika.

    10. Hummus Rotini Pasta Salad

    Thin hummus with olive oil and rice wine vinegar, then toss with cooked rotini pasta, chopped parsley, toasted almond slices, and plenty of coarsely ground fresh pepper.

    (Credit: Yossy Arefi)

    Hummus with pita (or whatever crackers you’ve got lying around) has become a part of the standard American snack pantheon. It might not be quite up there with chips and guac, but it’s definitely earned a demigod slot. But the garlicky, rich chickpea puree is a lot more than just a dip. You can use it like miso to mix into salad dressings, as a crispable crust for casseroles, and even as a substitute for pizza sauce! It’s the perfect way to add some creamy, tangy richness to whatever you’re making, so check out these 10 new recipes to get your summer hummus on. –Sam Dean

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    Ben Ford’s Flatbread with Shrimp and White Bean Hummus:

    Everyday Cooking

    Nutritious, filling and most importantly, tasty, hummus is so easy and inexpensive to make that there’s no excuse not to make it from scratch. We all know that hummus is everyone’s go-to dip for vegetables and pita, but how else can you use this popular Middle Eastern condiment? Here are five delicious ideas to hummus-ify your meals.

    Basic Hummus Recipe
    Traditional hummus contains tahini, a creamy paste made from ground sesame seeds. However, I tend to skip the tahini since I don’t use it in much else. You can make your own tahini by simply grinding sesame seeds and olive oil together in a food processor—and this version is tasty as is.

    Ingredients:
    1 591 mL can chickpeas, drained and rinsed
    1/2 cup extra virgin olive oil
    2 cloves garlic, minced*
    Salt, to taste
    Lemon juice, to taste

    Directions:
    1. Combine chickpeas, garlic and olive oil in a blender, food processor, or a bowl if you’re using a hand blender.
    2. Purée the ingredients until everything becomes a smooth and velvety texture, with all the lumps gone. If the mix is too thick, thin it out with a bit of water.
    3. Add salt and lemon juice to taste. Continue blending until everything is well incorporated. Store in an airtight container in the fridge.

    *If the taste of raw garlic is too strong, use one clove or opt for roasted garlic, which yields a milder, sweeter taste.

    1. Sandwich Spread

    Skip the mayonnaise and use hummus to beef up and boost flavour in your sandwiches and wraps. The nutty taste goes especially well with turkey slices, and the creamy texture adds a good contrast to crunchy toppings like cucumber and carrots. In the picture below, I made a vegetarian breakfast sandwich with thinly-sliced mini cucumbers and chunks of leftover, roasted butternut squash from the fridge.

    2. Pasta Salad Dressing

    Thin out the hummus with olive oil and a bit of water until the consistency is similar to a creamy salad dressing. Add salt and pepper to taste. Toss the dressing in a big bowl of fusilli, penne, or any pasta shape that has crevices to hold on to the hummus. Bonus: if you’re using hummus from the fridge, the cold dressing will help cool down the cooked pasta quicker. Here, I added chopped cucumbers, sliced chicken breast, and roasted corn and onions for a summery weekend lunch with the family.

    3. Chicken Topping

    Jazz up a piece of grilled chicken breast by smearing hummus and sprinkling crushed raw almonds on top for some added texture. Bake the chicken at 400ºF for 12-15 minutes until it is well done.

    4. Salad Dressing

    The strong, garlicky taste of hummus goes especially well with the bitter taste of dark greens. Similar to the pasta salad, dilute the hummus with olive oil and water until it reaches Thousand Island-like consistency. Add a bit more lemon juice and salt, and mix with the greens.

    5. Hearty Soup

    This soup is so thick and creamy (not to mention protein-filled) that this pot can feed four people, especially when you add in the vegetables. Speaking of, you’ll have to sauté the veggies (or better yet, roast for at about 30 minutes at 400ºF) until they’re soft, before you dump them into the pot. If you have any leftover roasted carrots and potatoes in the fridge, use them in this recipe to skip the first step and save time. Save this soup recipe for the cold, winter months when you’ll be craving a hot bowl of soup with a big punch of nutty, garlicky taste.

    Ingredients:
    2 cups hummus
    2 1/2 cups no-salt added chicken broth, plus more for vegetables
    2 cups carrots, chopped into small pieces
    1/2 cups potatoes, chopped into small pieces
    1/2 cup pancetta, chopped
    Salt and pepper, to taste
    Chopped green onion, to garnish
    Grated Parmesan, to garnish

    Directions:
    1. Bring a splash of chicken broth to a simmer in a saucepan. Add the carrots and potatoes. Cover and let cook until they begin to soften. Add more broth if the pan starts to dry up.
    2. Meanwhile, in a medium-sized pot, bring the chicken broth to a boil. Add the hummus and stir until well incorporated. Reduce to a simmer and stir occasionally.
    3. Using the same pan used to cook the vegetables, add a bit of oil and fry up the pancetta until it starts to brown. Add it to the soup pot, along with the cooked vegetables. Stir and bring to a simmer.
    4. Pour the soup into individual bowls. Garnish with chopped green onion and parmesan. Serve immediately.

    Hummus

    This post may contain affiliate links. Please read my disclosure policy.

    This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so fresh and flavorful!

    This past month, I’ve been on a mission to improve my hummus game. ♡

    I’ve had a basic hummus recipe here on the blog that I’ve made and enjoyed for years. But while it was good — I have to admit — it wasn’t knock-your-socks-off great. And ever since we became regulars at this little falafel joint here in Barcelona that introduced us to the creamiest, dreamiest, smoothest, most-flavorful hummus ever, I knew that I needed to go back to the drawing board and kick my old hummus recipe up a notch.

    And thus — the hummus testing began.

    My first mission was to improve the flavor of my hummus, which was actually a piece of cake. More tahini, more lemon juice, more garlic, and more salt instantly livened and brightened up the flavor of this dip. Plus a generous sprinkle of ground sumac on top (the preferred spice of our falafel spot), or maybe some paprika if you prefer.

    My second mission was to improve the texture of my hummus and make it as silky-smooth as possible, which ended up being a total recipe-testing rabbit hole. Turns out that the internet is full of opinions about exactly how to achieve the perfect creamy texture, most of which have to do with how to cook your chickpeas. So in the quest for killer hummus, I put on my Ali’s Test Kitchen hat and tried ’em all. From Solmonov’s famous method of soaking dried chickpeas overnight and then boiling them until they are overcooked in baking soda, to Epicurious’ shortened method of just boiling a can of chickpeas in water for 20 minutes, to Melissa Clark’s scratch Instant Pot hummus, to the Washington Post’s super-speedy method of pureeing the hummus for a full 3 minutes in the food processor, to various tips from around the internet to incorporate aquafaba, use a blender, and (ugh) individually peel every one of those little chickpeas — well, let’s just say it’s a good thing that Barclay and I love hummus because we’re nearly twenty batches in this month (and counting).

    Our conclusion?

    I hate to say it, but the difference between most of these methods was surprisingly microscopic. From the way that people talk online, I was expecting pretty dramatic differences between the various methods once we lined our batches of hummus up side by side for round after round of blind taste-testing. But most of our conversations ended up being like, “Dang, I don’t know, I mean maybe batch three is a teeny bit smoother than batch four?! Maybe?”

    In the end, the most game-changing factor for us ended up being the easiest, quickest, almost-hate-to-admit-it-after-all-of-that-testing step of all — simply pureeing your hummus an extra few minutes in the food processor. I know, it seems so obvious. But giving the food processor a few extra minutes to work its magic seemed to be the key factor in achieving that perfectly creamy, light, whipped texture that we were going for.

    That said, yes, the flavor and texture may have been a tiny bit better with boiled-from-scratch chickpeas, either made on the stove or in the Instant Pot. Or yes, if you’re using canned chickpeas and have an extra 20 minutes to boil them before pureeing, the texture may be just a tiny bit creamier. But honestly, after blitzing our final three batches for 4 full minutes in the food processor — one with chickpeas boiled from scratch, one with canned chickpeas boiled for 20 minutes, and one with chickpeas just straight outta the can — Barclay and I couldn’t even reach an agreement with blind taste-testing about which one was the smoothest. Those extra few minutes in the food processor seemed to even them all out!

    Anyway, I know that hummus-making opinions on the internet are very passionate. So to each hummus maker, his or her own. But, if you’d like to try the winning recipe and method that we landed on in our house after our hummus-a-thon, here it is!

    What Is Hummus?

    Alright, first let’s back up for a sec — just exactly what is hummus? In case this is new to you, it’s a classic dish from the Middle East and Mediterranean made primarily from chickpeas (a.k.a. garbanzo beans), tahini (ground sesame paste), lemon juice, garlic and salt. Various countries add in their own staple ingredients, like ground cumin. And of course, if you look for hummus at any American grocery store nowadays, there are about a million variations that you can buy. It can be served warm or cold, as a dip or as a spread, and most of all, it’s downright delicious.

    HOW TO MAKE CLASSIC HUMMUS | 1-MINUTE VIDEO

    One of the other things I love about making homemade hummus is that most all of the ingredients can be found in your pantry, making this an easy impromptu dip to make for parties, game day, or a regular ol’ delicious weeknight dinner. You will need:

    • Chickpeas*: I simply recommend buying a can of good organic chickpeas, which we will rinse and drain and add straight to the hummus.
    • Tahini: Since this ingredient is arguably the most prominent flavor in hummus, I recommend purchasing a jar of good-quality tahini.
    • Garlic: This recipe calls for two cloves, but feel free to double that if you would like more garlicky flavor.
    • Lemon juice: Fresh, please!
    • Ground cumin: I absolutely love the added flavor of some cumin in hummus.
    • Olive oil: We will incorporate some into the hummus itself, and then drizzle extra on top for serving.
    • Salt: I always use fine sea salt.
    • Cold water: This is another game-changing ingredient when it comes to the texture of your hummus. If it’s too thick and not smoothing out, just add in some more water.

    *Or, as I mentioned earlier, feel free to instead use:

    • Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
    • Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain. If you happen to buy a brand of chickpeas that seems to be harder and undercooked — I’ve found that brands can vary significantly — this method may be helpful.

    Then, of course, there are the toppings. For a classic batch of hummus, I recommend drizzling some olive oil on top of the dip, and then sprinkling it with either ground sumac or paprika, plus maybe a sprinkle of chopped fresh parsley. But the sky’s the limit with other toppings you could add! Toasted pine nuts, chopped roasted red peppers, and everything bagel seasoning are a few of my other faves.

    How To Make Hummus:

    To make this hummus recipe, simply:

    1. Puree the first seven ingredients in a food processor until smooth. Tahini, cold water, olive oil, cumin, salt, garlic and lemon.
    2. Add in the chickpeas. One can, rinsed in warm water and drained.
    3. Puree for 3-4 minutes, or until smooth. Yep, put that food processor to work! Just keep it going and going until the hummus is nice and smooth, pausing once or twice to scrape the sides down. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water too.
    4. Taste and season. Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed.
    5. Garnish and serve. Transfer it to a serving bowl, add on any toppings that you would like, and enjoy!!

    Hummus Recipe Variations:

    The sky’s the limit if you’d like to get creative and mix things up with your hummus! Some of my favorite variations include:

    • roasted red pepper hummus: a classic, and even better with some crushed red pepper flakes sprinkled in too
    • pesto hummus: store-bought or homemade, plus maybe an extra garnish of toasted pine nuts
    • roasted garlic hummus: nix the fresh garlic in favor of a few cloves of rich, sweet, roasted garlic

    Ways To Use Hummus:

    Of course, you can always use hummus as a dip. But it’s also delicious used in:

    • toast: I’ve been on a major hummus toast kick this year (more on that coming soon!)
    • burgers/sandwiches: just use the hummus as a spread for extra flavor
    • wraps: similarly, hummus makes a great spread in wraps or gyros
    • salads: mix in some extra lemon juice, water and oil, and hummus can double as a delicious salad dressing
    • mixed into pasta: similarly, just thin the hummus out with some water, and it can be used as a sauce for hot noodles or cold pasta salads
    • as a “crust” for chicken: this old hummus-crusted chicken recipe is still one of my faves
    • deviled eggs: the flavors in hummus pair perfectly with deviled eggs!
    • mashed potatoes: so good.

    More Favorite Dip Recipes:

    Looking for more great dip recipes? Here are a few more of my faves:

    • Easy Elote Dip
    • The Best Salsa
    • The Best Guacamole
    • Buffalo Chicken Dip
    • Spicy Greek Feta Dip
    • Slow Cooker Spinach Artichoke Dip

    Description

    This homemade hummus recipe is quick and easy to make, super-smooth and creamy, and tastes so fresh and flavorful!

    Scale 1x2x3x

    Ingredients

    • 1/3 cup good-quality tahini
    • 2–4 tablespoons cold water, or more if needed
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon ground cumin
    • 3/4 teaspoon fine sea salt
    • 2 medium cloves garlic, peeled and smashed
    • juice of 1 lemon (2–3 tablespoons)
    • 1 (15 ounce) can chickpeas*, rinsed and drained
    • optional toppings: extra drizzle of olive oil, chopped fresh parsley, sprinkle of ground sumac or paprika, toasted pine nuts

    Instructions

    1. Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.
    2. Add in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth. If it seems too thick, add in another tablespoon or two of water.
    3. Taste and season with additional salt, cumin, and/or lemon juice if needed.
    4. Serve immediately, garnished with your desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days.

    Notes

    Or, as mentioned above, feel free to instead use:

    • Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop. I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
    • Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water. Then bring to a simmer, continue simmering for 20 minutes, and drain.

    These two methods may yield slightly smoother hummus. But in my experience, the difference was negligible and arguably not worth the extra time and effort.

    posted on February 7, 2019 in Appetizers, Dips / Salsas, Game Day, Halloween, Occasions, Spreads

    It’s Not Just for Dipping: Top 10 Tasty Recipes for Cooking with Hummus

    Cooking with hummus. You may not have even thought to cook with the dip made from garbanzo beans, tahini, olive oil, and salt. If that’s the case, then you’re missing out. Hummus isn’t just used as a dip. “Ok”, you might be thinking, “hummus may be delicious to cook with, but only for dinner – you could never put it into desserts, right?” Wrong. Hummus makes truly scrumptious desserts! Don’t believe us? Let’s take a look at our catalog of recipes to make hummus dishes. We’ve created 38 recipes, and are constantly adding new, delicious ones to our list (so, keep on checking back – once you’ve cooked your way through these, there are sure to be more!).

    Ten of Our Favorite Hummus Dishes

    When you make meals with hummus, you’re adding some extremely nutritious ingredients, not to mention a delicious flavor. Here are a few of our favorite recipes (view all 38 here):

    1. Roasted Butternut Squash + Sage Pizza

    Pizza is at the top of the list of our favorite foods. Who doesn’t love a pizza topped with tasty ingredients like cheese, and roasted to perfection in the oven? This Roasted Butternut Squash+ Sage Pizza is made with (you guessed it!) hummus, as well as fresh sage, red onion, pine nuts, and arugula. Mmmm…is it dinner-time yet?

    2. Lettuce Tacos with Sriracha Peanut Sauce

    Sriracha sauce should be its own food group – we put it on almost everything. The best part is that it’s infused right into the humus you use for this recipe. You just blend up a few tasty ingredients with HOPE Sriracha Hummus, and then drizzle it over your tacos for the perfect dinner or appetizer.

    3. Mango Jalapeno Cauliflower Wings

    There’s just something so tasty about the mix of sweet and spicy: especially when it’s a sauce on a wing! These cauliflower wings are ridiculously yummy: Made with HOPE Jalapeno Cilantro Hummus blended with mango, they’ve got a bite of spice and touch of sweet. Yum.

    4. Dark Chocolate Coconut Galaxy Donuts

    Did we mention that you can make sweet hummus dishes as well as savory ones? Oh, and that you can also use it to bake? These Dark Chocolate Coconut Galaxy Donuts are the perfect example of just how versatile this dip is. Oh, and these donuts are exceptionally delectable – we’re sure you’ll love them.

    5. Dark Chocolate Neapolitan Ice Cream Jars

    Hummus and ice cream don’t sound like a typical combination, but it’s absolutely heavenly. Blend strawberries with HOPE Dark Chocolate Hummus, and layer it with creamy banana for a truly scrumptious (and very pretty) dessert.

    6. Dark Chocolate Snickerdoodle Ice Cream Cake

    What happens when you mix chocolate, flour, and cinnamon? Why, you get Dark Chocolate Snickerdoodle Cake! The garbanzo bean dip lends the chocolate flavor that your guests won’t be able to get enough of! Layered with creamy ice cream, this cake is perfect for your next birthday party.

    7. Spicy Black Bean + Avocado Savory Oats

    You don’t often think of savory and oats at the same time – but we should, because it’s delicious. One of our favorite recipes is this one, which uses our spicy avocado dip mixed with goodness like avocados, green onions, cumin, pico de gallo, and yummy spices. It’s a tasty hummus meal for breakfast or dinner!

    8. Almond Joy Brownies

    Everyone loves brownies (if you don’t, then we’re very confused). But, not everyone loves the sugar and fat, and carbs that usually come with brownies. Thankfully, this recipe comes to the recipe. These dreamy Almond Joy Brownies are vegan – which means they’re actually quite healthy!

    9. Loaded Sweet Potato Tots Skewers

    Sweet and savory sweet potatoes, dipped in a scrumptious queso sauce (vegan, by the way): Does anything sound more delicious? This is one of our favorite hummus meals. You bake (or grill) these tots to perfection, and your guests will be clamoring for more.

    10. Roasted Root Veggie Salad

    Believe it or not, you can use humus in salad, as well as other recipes. This Roasted Root Veggie Salad combines root vegetables like beets and squash with a delicious glaze made from our tasty dip. Top it with some ricotta cheese, and you’ve got a healthy and truly tasty lunch or dinner!

    There are Countless Hummus Meals

    There are so many meals to make with this versatile dip, you very well could eat hummus meals constantly. From tasty breakfast bowls, to sweet desserts, the options really are limitless. Check out our catalogue of recipes – we have over 38, and are constantly trying different combinations and creating new meals with hummus. It’s not just great for using as a dip. Try using it as a crust for your chicken, or adding it to the sauce of one of your broths. We’ve even heard of people mixing it in with their burgers before throwing them on the grill! Here are a few tips to keep in mind as you bake and cook with humus:

    – When Baking:

    When you use this dip for baking, treat it an alternative to eggs. It acts as a binder, just like eggs do. Except, you don’t have all the extra cholesterol! (It’s also great if you have an allergy to eggs)

    – Use this Dip Instead of:

    You can use it as an alternative to may or cheese on a sandwich, or as a replacement for salad dressing. You’ll get an extra kick of protein along with added flavor!

    There is a countless number of hummus dishes to try for breakfast, lunch, dinner, and snacks. Hummus dinner ideas abound, and we try new recipes all the time, just to keep up.

    Different ways to eat hummus

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