10 Easy Recipes That Start With Hummus (Plus a Delicious Basic Hummus Recipe)

If hummus hasn’t captured your heart yet, prepare to fall in love with this dreamy dip. Made from nutrient-rich chickpeas, this creamy spread originates from the Middle East, where it is traditionally flavored with tahini, lemon juice and garlic.

But the real beauty of hummus lies in its versatility: as well as being a great dip, its creamy consistency and light flavor make it ideal for incorporating into all kinds of savory dishes. Whether you’re new to hummus or a die-hard lover, you’ll love these 10 tasty ideas for using hummus in your everyday cooking!

30 minutes | Makes 1½ cups

First, here’s our foolproof recipe for a basic, oil-free, nutrient-dense, low-calorie hummus. For the lightest, creamiest results without added oil, boil canned chickpeas with a pinch of baking soda to soften them before blending. (Looking for more varieties? Find our complete archives of hummus recipes here!)

1 15 oz. can chickpeas, rinsed and drained (1½ cups)

1 tablespoon tahini paste

Freshly ground black pepper, to taste

1. In a medium saucepan, combine chickpeas, baking soda and 2 cups water. Bring to a boil; lower the temperature. Simmer uncovered for 20 minutes or until the chickpeas can be easily crushed with a fork. Draining.

2. Transfer the hot chickpeas to a food processor. Add the lemon juice, tahini, garlic and 2 tablespoons water. Blend 2 to 3 minutes or until smooth and creamy, adding 1 to 2 tablespoons of water if necessary to reach desired consistency. Season with salt and pepper.

Using our basic recipe or any oil-free hummus, try making one of these delicious recipes.

Cook 2 cups whole-grain pasta according to package directions, adding 2 cups chopped mixed vegetables during the last 5 minutes of cooking. Drain, reserving ½ cup cooking water. Return the pasta and drained vegetables to the pot. Mix with the reserved cooking water and ¼ cup hummus.

Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine ½ cup whole wheat flour, ½ cup hummus, ½ teaspoon baking powder, and 2 tablespoons water; stir to combine. Roll out the dough into a 10-inch disk. Transfer disk to prepared baking sheet; flip edges to make a pizza-like crust. In another bowl, mix 2 tablespoons hummus and 1 tablespoon Dijon mustard; spread the mixture over the dough. Sprinkle with 2 tablespoons chopped green onions, then top with 2 thinly sliced ​​tomatoes. Bake for 20 to 25 minutes. Garnish with fresh basil.

Makes 2 stuffed sweet potato halves

Preheat oven to 425°F. Prick a sweet potato several times with a fork and place it on a baking sheet. Bake for 45 minutes. Let cool slightly, then cut in half lengthwise. Scoop out the potato flesh and place it in a bowl, leaving a ¼-inch-thick shell. Mash the potato flesh with 2 tablespoons hummus and ½ teaspoon Sriracha or other hot sauce. Fill the potato skins with mashed sweet potato and place them on a baking sheet; grill 4 inches from heat for 3 to 5 minutes or until top begins to brown.

Preheat the oven to 400°F. Cut 2 medium zucchini in half lengthwise. Remove and discard the seeds, then scoop out enough zucchini flesh from the center to make room for the filling. Finely chop the hollowed out zucchini flesh and transfer it to a bowl; add ½ cup cooked quinoa, ½ cup prepared salsa and 3 tablespoons hummus. Fill the zucchini boats with the quinoa mixture. Place in a baking dish with 1 cup water and cover with foil. Bake for 30 minutes; to unveil. Bake 30 minutes more or until zucchini is tender.

In a large pot of boiling water, cook 3 cups 1-inch potato chunks until tender; draining. In a large bowl, whisk together ⅓ cup hummus, 1 tablespoon yellow mustard, and ½ teaspoon apple cider vinegar. Add hot potatoes, ½ cup chopped celery, and ½ cup finely chopped red onion; stir to coat vegetables. Let cool before serving.

Preheat the oven to 450°F. Divide one whole wheat pita pipe in the center to make two thin rounds; Place on a baking sheet. Spread each round with 2 tablespoons of hummus. Sprinkle each with 1 tablespoon za’atar spice blend and ¼ cup cooked or canned chickpeas, rinsed and drained. Bake for 5 minutes or until crusts are crisp.

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange ½ cup each slice of zucchini, eggplant and onion on a baking sheet. Roast for 25 minutes, turning once. In a blender, combine ½ cup jarred roasted red peppers, ⅓ cup hummus, and 2 teaspoons paprika; cover and blend until smooth. Spread hummus mixture onto two 8-inch whole-grain tortillas; top with roasted vegetables and, if desired, chopped lettuce. Roll up.

Makes an 8-inch square gratin

Preheat oven to 350°F. Cut 3 small tomatoes, 1 small eggplant, 1 medium zucchini, and 1 large yellow pepper into ¼-inch-thick slices; chop 1 small onion. Sprinkle onion on bottom of 8-inch square baking dish; top with remaining vegetables, alternating slices. Sprinkle with 2 teaspoons of dried Provence herbs, pour ½ cup of water over the vegetables and cover the dish with foil. Bake for 30 minutes; uncover, top with ½ cup hummus and bake 15 to 20 minutes more or until vegetables are tender.

In a small blender or food processor, combine ½ cup lightly packed fresh parsley and arugula, ¼ cup hummus, 2 tablespoons chopped fresh chives, 1 tablespoon chopped fresh tarragon, 1 small clove of garlic and ½ teaspoon miso paste (optional); cover and mix until well combined. Add ½ cup water or vegetable stock; cover and blend until smooth. Serve with cereal bowls or vegetable fritters (recipe below), or use as a salad dressing.

Preheat oven to 350°F. Mash together ⅓ cup cooked or canned chickpeas, rinsed and drained; ¼ cup hummus; ¼ cup chopped fresh parsley; 1 clove of garlic, chopped; and 1 teaspoon of ground cumin. Stir in 1 cup shredded carrots, beets, parsnips and/or cabbage. Shape the mixture into six ¼ cup patties. Place on a baking sheet lined with parchment paper. Bake for 25 to 30 minutes or until golden brown. Serve with Green Goddess Sauce (recipe above).

Megan Edwards contributed to this article.