I have a standing date with a tub of hummus every afternoon. It’s my 3 p.m. savior, the thing that stands between me and a bag of chips. But let’s be real: the plain stuff from the store gets old. It starts to taste like beige. A few years ago, I decided to start playing around. I’d raid my fridge and spice cabinet, determined to make my snack feel exciting again. I’ve had some spectacular failures (note: too much fish sauce is a very bad idea), but I’ve also landed on a few combinations that are downright life-changing. This isn’t about being a chef. It’s about saving your snack time from boredom.
The Non-Negotiable Base:
Before we get fancy, you need a good canvas. You can use store-bought plain hummus, but making your own is stupidly easy and tastes infinitely better. Don’t be intimidated.
All you need is a can of chickpeas (save that aquafaba liquid!), a glug of good olive oil, a big spoonful of tahini, a clove of garlic, lemon juice, and salt. Whir it in a food processor until it’s smooth. If it’s too thick, use the aquafaba or a little water to thin it out. That’s it. You just made hummus that blows the store-bought stuff out of the water. Now, let’s make it incredible.
The Variations That Actually Work:
These are my go-to creations. They’re not fussy. They’re just delicious.
- The Spicy Devil: This is for when you need a wake-up call. To your base hummus, add a big spoonful of harissa paste (or your favorite hot sauce), a sprinkle of smoked paprika, and a handful of chopped roasted red peppers for a little sweet relief. The smokiness from the paprika and the kick from the harissa make it complex, not just painfully hot. It’s perfect with crunchy carrot sticks or sturdy pita chips.
- Everything Bagel: Why should cream cheese have all the fun? Fold in a generous amount of Everything Bagel Seasoning. We’re talking sesame seeds, poppy seeds, garlic, onion, and salt. Drizzle the top with a little more olive oil and an extra sprinkle of the seasoning. It’s savory, crunchy, and ridiculously satisfying. This one is best with plain, crispy bagel chips.
- Herb Garden: This one tastes like spring. Blitz a huge handful of fresh parsley, dill, and chives into your base hummus. The hummus will turn a vibrant, cheerful green. It’s fresh, light, and feels healthy in the best way possible. I love this with cucumber slices or sugar snap peas for the ultimate crunch.
- Sun-Dried Tomato & Basil: This variation tastes fancy but takes two minutes. Chop up a few oil-packed sun-dried tomatoes and a few fresh basil leaves. Fold them into the hummus and let it sit for ten minutes so the flavors can get to know each other. The tomatoes add a chewy sweetness and a deep, umami punch. This is my absolute favorite for entertaining because it looks and tastes so professional.
How to Serve It Like You Mean It:
Your dippers matter. They’re the vehicle for your masterpiece.
- Vegetables: Don’t just default to baby carrots. Try radish slices, endive leaves, blanched green beans, or jicama sticks. They offer different textures and flavors that keep things interesting.
- Chips & Crackers: Branch out from pita chips. Plantain chips offer a great sweet-and-salty combo. Lentil crackers add protein. Simple pretzel thins provide a classic salty crunch.
- The Protein Power-Up: For a snack that’s actually a mini-meal, use the hummus as a dip for grilled chicken skewers or spiced shrimp. It’s unexpected and incredibly good.
The Bottom Line:
A great snack should be something you look forward to. It shouldn’t feel like a consolation prize. With five extra minutes and a few pantry staples, you can transform the humble chickpea into the most exciting part of your day. So go on, open that cupboard, and start experimenting. Your 3 p.m. self will thank you.
FAQs:
1. Why is my homemade hummus grainy?
You probably didn’t blend it long enough! Be patient. Let the food processor run for a good 3-4 minutes until it’s incredibly smooth. Peeling the chickpea skins can also help, but it’s a tedious step.
2. Can I make these variations with store-bought hummus?
Absolutely. It’s a perfect way to jazz up a bland store-bought tub. Just give it a good stir to fluff it up before you add your mix-ins.
3. How long does homemade hummus last?
It will keep in an airtight container in the fridge for about 4-5 days. The flavors often meld and get even better the next day.
4. What if I don’t have tahini?
You can make it without, but tahini gives it that authentic, nutty flavor. In a pinch, you can use a bit of natural peanut butter or almond butter, but the taste will be different.
5. My hummus is too thick. How do I thin it out?
Use the liquid from the chickpea can (aquafaba)! It’s magic. It thins the hummus without watering down the flavor. A little warm water also works.
6. Is hummus actually healthy?
Yes! It’s a great source of plant-based protein, fiber, and healthy fats. Just watch your portions because the calories can add up with the olive oil and dippers.