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Healthy Homemade Hummus Trio Recipe – 3 Easy Flavors to Try

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This Healthy Homemade Hummus Trio features three delicious flavors—classic, roasted red pepper, and herby green goddess. Each dip is creamy, customizable, and comes together in minutes for a crowd-pleasing snack or appetizer.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • 1–2 cloves garlic, peeled (use roasted garlic for milder flavor)
  • 1/2 teaspoon kosher salt, or to taste
  • 2–3 tablespoons cold water
  • 2 tablespoons extra virgin olive oil (plus more for drizzling)
  • 1/3 cup roasted red peppers, drained and chopped (jarred or homemade)
  • 1/4 teaspoon smoked paprika
  • 1/2 cup fresh parsley and/or cilantro, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh chives or green onion
  • 1/2 small jalapeño, seeded and chopped (optional)
  • Extra virgin olive oil (for drizzling, optional garnish)
  • Smoked paprika or sumac (for dusting, optional garnish)
  • Sesame seeds, chopped herbs, or pine nuts (optional garnish)
  • Fresh veggies, pita chips, or crackers for dipping

Instructions

  1. Drain and rinse chickpeas well. For ultra-creamy hummus, peel chickpeas by gently pinching each one to remove the skins.
  2. In a food processor, combine all chickpeas, tahini, 2 tablespoons lemon juice, garlic, salt, and olive oil. Blend for 1–2 minutes, scraping down the sides as needed.
  3. If the mixture is too thick, add cold water 1 tablespoon at a time until creamy and scoopable.
  4. Divide the hummus base into three equal portions in separate bowls. Rinse the food processor between flavors.
  5. For Classic Hummus: Place one portion back in the processor. Blend again for 30 seconds, adding more lemon juice, olive oil, or salt to taste. Scrape into a serving bowl and swirl the top.
  6. For Roasted Red Pepper Hummus: In a clean processor bowl, add one hummus portion, roasted red peppers, and smoked paprika. Blend until fully incorporated and rosy in color, about 30–45 seconds. Adjust seasoning if needed.
  7. For Herby Green Goddess Hummus: In the cleaned processor, combine the final hummus portion, fresh herbs, 1 tablespoon lemon juice, chives or green onion, and optional jalapeño. Blend until herbs are finely minced and hummus is vibrant green. Add a splash of cold water if too thick.
  8. Spoon each hummus into its own bowl. Swirl the tops, drizzle with olive oil, and add garnishes as desired.
  9. Let dips chill in the fridge for 30 minutes before serving for best flavor.

Notes

For extra creamy hummus, peel chickpeas before blending. Adjust garlic, lemon, and salt to taste. Add cold water at the end for fluffiness. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months. All flavors are naturally gluten-free and vegan. For oil-free, omit olive oil and add more water or aquafaba.

Nutrition

Keywords: hummus, healthy, vegan, gluten-free, trio, dip, snack, Mediterranean, chickpeas, easy, homemade

Find it online: https://zorbmeal.com/healthy-homemade-hummus-trio-recipe-3-easy-flavors-to-try/