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Hummus Trio

Linda M. Harris
This Hummus Trio includes three delicious and easy-to-make hummus variations: classic, roasted red pepper, and spicy harissa.
Each recipe features a smooth and creamy base made from chickpeas, tahini, olive oil, and lemon juice, with added flavors to give each hummus a unique twist.
Perfect for parties, snacks, or meal prep, this trio offers a variety of tastes to suit every palate.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean, Middle Eastern
Servings 6 Servings
Calories 200 kcal

Equipment

  • Food Processor or Blender: 1 unit
  • Knife: 1 unit
  • Cutting Board: 1 unit
  • Baking tray (for roasting peppers) (1 unit)
  • Parchment paper (optional, for roasting) (1 sheet)

Ingredients
  

Classic Hummus:

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1 garlic clove minced
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Water optional, for desired consistency

Roasted Red Pepper Hummus:

  • 2 medium red bell peppers
  • 1/2 teaspoon cumin
  • 2 tablespoons olive oil for blending

Spicy Harissa Hummus:

  • 2 tablespoons harissa paste
  • 1/2 teaspoon chili flakes optional, for more heat
  • 1/2 teaspoon smoked paprika

Instructions
 

For Classic Hummus:

  • Drain and rinse the chickpeas (or cook your own chickpeas from dried).
  • In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, and salt.
  • Blend until smooth and creamy. Add water, a tablespoon at a time, to adjust the texture if needed.
  • Taste and adjust seasoning, adding more salt or lemon juice if desired.
  • Transfer to a serving bowl, drizzle with olive oil, and garnish with paprika or fresh herbs.

For Roasted Red Pepper Hummus:

  • Preheat the oven to 400°F (200°C). Place the red peppers on a baking sheet and roast for 20-25 minutes until the skins are charred.
  • Remove from the oven and place the peppers in a bowl, covering them with a cloth to steam.
  • After about 10 minutes, peel off the skins, remove the seeds, and chop the peppers.
  • In a food processor, add the classic hummus base and roasted peppers.
  • Add cumin and a bit more olive oil, and blend until smooth.
  • Taste and adjust seasoning if needed.
  • Garnish with roasted pepper strips or cumin before serving.

For Spicy Harissa Hummus:

  • In a food processor, combine the classic hummus base with harissa paste and chili flakes.
  • Blend until smooth and creamy.
  • Taste and adjust the spice level by adding more harissa or chili flakes if desired.
  • Transfer to a bowl, drizzle with olive oil, and garnish with fresh herbs like parsley or cilantro.
  • Serve with pita, veggies, or crackers.

Notes

  • Consistency Tip: If your hummus is too thick, you can add water or a bit of extra olive oil to get the perfect texture.
  • Peeling Chickpeas: For an ultra-smooth hummus, you can peel the chickpeas before blending, though it’s not necessary.
  • Flavor Adjustments: Feel free to adjust the flavors of each variation to your taste. For instance, add more garlic or lemon juice to the classic hummus or extra harissa for more heat.
  • Storage: Store the hummus in an airtight container in the fridge for up to 5 days.
Keyword Hummus Trio