Have you whipped up a batch of super-simple homemade hummus yet? If not, what are you waiting for? It’s cheap, made with only 5 ingredients, and boasts a range of nutrients from fiber to B-vitamins to healthy fats. Did I mention how easy it is? Pretty much all you have to do is press “blend.”
But here comes the best part of hummus-making: the endless ways you can customize it. What are you feeling today? Spicy? Green? Mexican-inspired? Beet-red? If you’ve ever eyeballed the hummus section at a health food store, you know what I’m talking about. Hummus loves to be flavored, and it’s as easy as tossing another ingredient or two into the food processor as you blitz those chickpeas.
Here’s a simple guide to jazzing up your hummus based on your personality. Other ideas? Leave ‘em in the comments!
If you love spicy food:
Throw one or more of these bad boys into your food processor along with the ingredients for Basic Hummus:
- extra garlic
- 1 jalapeno pepper
- 1/2 teaspoon red pepper flakes
- generous squirt of Sriracha or your favorite hot sauce
- 1/2 teaspoon cayenne
If your liver needs help:
Not that you’d ever drink too much, but we could all use a little detoxifying beet action from time to time, am I right? Roast a beet and blend it with the rest of the ingredients. Add a lemony kick with a teaspoon of lemon zest (pairs especially well with the beet flavor).
If you love Mexican food:
Jalapeno-cilantro hummus, baby! Replace the lemon with a lime, add 1/2 cup fresh cilantro leaves and 1 jalapeno. Blend well.
If you love herbs:
This herbacious twist on hummus from A Cup of Jo is totally unexpected but delicious. Just don’t do what I did and add chunky lemon zest (I don’t have a grater, okay?). I’d say go easy on the lemon and taste as you go.
If you can’t get enough of avocados:
Guacamole, meet hummus. Hummus, meet guacamole. Need more healthy fats in your life? Add a whole avocado to your basic hummus recipe and blend. For fluffier hummus, drizzle in some water.
If you associate with vampires:
Love garlic so much that Dracula’s afraid of you? Roast a few cloves of garlic before blending them in. If you don’t want to turn on your oven for a mere garlic clove, then roast an entire head of garlic (cut off the end, rub the exposed garlic with olive oil and salt, wrap in foil, roast till soft) and spread the leftovers on crusty bread. Delicious.
If you need more greens in your life:
(…and don’t we all?) Add 2-3 leaves of kale along with that roasted garlic.
photo attribute: Aaron Weeks