Homemade hummus is the best, it’s super easy and quick to make, relatively cheap and you can make it your own by mixing up flavours and adding different things! And my homemade hummus – 3 Ways gives you 3 different flavours to try out!

You could try them all or just pick one you like the sound of. Once you’ve mastered these flavours you can even have a go at creating your own by adding some different veggies such as pumpkin, carrot or capsicum or just anything you like really! 

For this homemade hummus – 3 Ways the 3 flavours I’ve created are your usual sort of plain, yet still delicious garlic hummus – goes great with everything, a sundried tomato hummus and lastly a roasted beetroot and garlic hummus. I actually can’t decide which one is my favourite, they’re all really good in their own way. I think it just depends what you’re eating it with or just what you feel like at that moment. Both the plain garlic flavour and the roasted beetroot and garlic go really well with my seed crackers which are also vegan and gluten-free.

So, what is hummus?

It’s a dip which originated in the Middle East, generally it’s vegan and gluten free which makes it great for a party or gathering as more people will be able to eat it, plus these recipes make lots of hummus!

What’s it made from? 

The first main ingredient is chickpeas. 

For each of my 3 flavours of hummus I use one can of chickpeas which is about 425g. Simply drain them and they’re ready to go. You can use fresh chickpeas also and cook them yourself before turning into hummus, but honestly why complicate and make this recipe take longer when one of the best things about it is that it’s so quick to make. Chickpeas are great as once blended they go really nice and creamy and they’re also loaded with protein meaning this dip will help fill you up plus they’re inexpensive!

The second must-have ingredient is tahini.

If you don’t know what tahini is it’s literally sesame butter, made only from ground up sesame seeds. It’s super delicious too. You can get hulled or unhulled tahini. Unhulled uses the entire sesame seed including the outer shell (kernel), it is more nutrient dense and has higher levels of calcium and fibre. It’s slightly darker in colour and tastes more bitter. Hulled tahini has had the outer shell removed, it’s still high in calcium and fibre but not as high as its unhulled counterpart. It’s less bitter and a bit creamier. You can use either hulled or unhulled for these hummus-es, hummi…(what is the plural of hummus???). I’ve made them with both and it doesn’t make much difference, however hulled does seem to be slightly oilier than unhulled. So if you use unhulled and your hummus is looking a little too thick or not blending up properly just try adding a bit more oil. If you want to find out more about tahini, you can do so here.

Then we have Oil.

Olive oil is best as it has the best flavour and it’s nice and light. You wouldn’t want to use something like canola oil as the flavour is pretty strong and just not right and on the other hand something like coconut oil would be ok flavour-wise but it’ll likely solidify when the hummus cools down and that will just make for strange, semi-solid hummus. So definitely go with olive oil. You can use either normal olive oil or extra virgin, it’s up to you. The only difference really is that extra virgin has a stronger flavour. But either one will help make your hummus nice and smooth and creamy. 

And now after all this talk about how olive oil is so great and definitely what you should use I’m about to sound incredibly hypocritical. In one of my hummus flavours – the sundried tomato one – I use oil from the jar of sundried tomatoes instead of olive oil. It’s the one exception I make and I do it for a couple of reasons. Firstly, I’m already using sundried tomatoes out of a jar filled with oil, I may as well make use of that oil rather than just eventually throwing it out. Secondly, the tomatoes have been marinating in that oil for probably quite a while meaning the oil has taken on some of that sundried tomato flavour so by using this oil instead of normal olive oil the sundried tomato flavour in the hummus will be intensified. BUT if you prefer it is of course totally fine to still use olive oil. 

The rest of the ingredients kind of vary depending on the flavour you’re making. 

So for the plain garlic hummus, there is of course garlic. It has to be fresh and uncooked, just one clove is enough for a little garlic flavour without an intense hit of raw garlic. 

Then there’s lemon juice. Again, has to be fresh lemon juice from an actual lemon, none of that weird bottled stuff. Juice of one lemon is about right. The liquid also helps form the consistency and creaminess. 

For the sundried tomato hummus, as I mentioned earlier, and as is probably quite obvious there are sundried tomatoes. I used 1c of just jarred sundried tomatoes, you’ll just need to roughly chop them so the blades of your food processor or blender can handle them. 

And for the roasted beetroot and garlic, yep as you guessed it I used roasted beetroot and garlic. So the flavour of the garlic in this one is quite different from the garlic in the first hummus, it’s basically super sweet and delicious. I love roasted veggies and garlic is definitely one of my faves, as is beetroot. You could actually just use raw beetroot but I like roasting it as it brings out more flavour and that delicious sweetness. If you do choose to use raw beetroot instead of roasted you’ll likely need to add some water and possibly a bit more oil as the beetroot will be harder and therefore will have a bit more trouble blending up.

Other than that it’s just salt and pepper for seasoning. And the garlic hummus and sundried tomato hummus both include a small amount of water. The roasted beetroot and garlic hummus doesn’t need the water as there’s already some water in the beetroot. 

All 3 of these hummus-es…hummi (honestly, someone please tell me what the plural of hummus is!) are super easy and quick to make. All the ingredients simply go into a food processor or blender (I used my Nutribullet) at one time and you blend them all up until combined and smooth. The only cooking required is that of the beetroot and garlic for the roasted beetroot and garlic flavour. All flavours also make heaaaps of hummus. The sundried tomato and the roasted beetroot and garlic make a bit more than the garlic hummus due to the additional ingredients but they really do all make a lot. I made all 3 flavours during lockdown here in NZ and it’s just my husband and I in our little lockdown bubble so honestly we had hummus for daaaaays, literally. 

Making your own hummus works out a lot cheaper than buying, plus it’s satisfying and fun especially when you start getting creative with flavours!

Each of these will last about a week in the fridge in a sealed container.

Below is a video of how to make all 3 hummuses, or you can just scroll past it to read the recipe.

Please not that as an Amazon Associate I earn from qualifying purchases.