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Creamy Hummus Three Ways Recipe Easy Homemade Flavor Trio Ideas

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A versatile and creamy hummus recipe featuring three delicious variations: roasted red pepper, herb & garlic, and spicy harissa. Perfect for quick snacks, appetizers, or gatherings.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1/4 cup (60 ml) tahini
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 cup (60 ml) ice-cold water
  • 2 tablespoons extra virgin olive oil (plus more for drizzling)
  • 1/2 cup (120 g) roasted red peppers, drained and chopped (jarred or homemade)
  • 1/4 teaspoon smoked paprika
  • 1/3 cup (15 g) fresh parsley leaves, packed
  • 1/4 cup (15 g) fresh cilantro leaves
  • 1 clove garlic, extra minced
  • Optional: a squeeze of fresh lime or lemon juice
  • 1 tablespoon harissa paste
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Prepare the base hummus: In your food processor, combine the drained chickpeas, tahini, lemon juice, minced garlic, cumin, and salt. Pulse a few times to start breaking down the chickpeas (about 30 seconds).
  2. Add liquids: With the processor running, slowly drizzle in the olive oil. Then add the ice-cold water a tablespoon at a time until the mixture becomes smooth and creamy. This usually takes about 1–2 minutes of blending. Stop and scrape the sides with a spatula as needed.
  3. Taste and adjust: Give your base hummus a quick taste. Add more lemon juice or salt if you want it brighter or saltier. This base is your blank canvas.
  4. Divide the base: Scoop the hummus evenly into three small bowls for each flavor variation.
  5. Make the roasted red pepper hummus: To one bowl, add the chopped roasted red peppers and smoked paprika. Blend or stir vigorously until fully incorporated.
  6. Make the herb & garlic hummus: Add fresh parsley, cilantro, and an extra garlic clove to the next bowl. Blend briefly so the herbs chop finely but keep some texture. Add a squeeze of fresh lime or lemon if desired.
  7. Make the spicy harissa hummus: Stir in the harissa paste and cayenne pepper (if using) into the last bowl. Mix well so the spice is evenly distributed.
  8. Final touches: Drizzle a little olive oil over each bowl and sprinkle with extra toppings if desired, such as toasted pine nuts, sesame seeds, or a dusting of paprika.
  9. Serve: Arrange your creamy hummus three ways flavor trio on a platter with fresh veggies, warm pita bread, or crunchy crackers. Enjoy immediately or chill for an hour to let flavors meld.

Notes

Use ice-cold water to achieve a creamy texture without extra oil. Peeling chickpeas leads to smoother hummus but is optional. Adjust garlic and salt cautiously to taste. Drain roasted red peppers thoroughly to avoid watery hummus. If hummus is too thick, add more cold water; if too thin, add more chickpeas or tahini.

Nutrition

Keywords: hummus, creamy hummus, roasted red pepper hummus, herb hummus, harissa hummus, easy hummus recipe, homemade hummus, healthy dip, vegan dip, gluten-free dip

Find it online: https://shimmersnack.com/creamy-hummus-three-ways-recipe-easy-homemade-flavor-trio-ideas/