Our own Jessica Petersen recently shared a couple of her favorite herb hummus recipes with us and we thought they were so good, we just had to share them with everyone! Even though they share most ingredients, the bold flavors of garlic, cilantro, red pepper and beets give these 4 hummus recipes unique and wonderful flavors!

Base Hummus


1 can Garbanzo Beans (rinsed and drained)

3 TBS Tahini

2 Garlic cloves

Juice from 1 Lemon

3 TBS Olive Oil

Salt and pepper to taste

1. Rinse and drain the canned garbanzo beans. Put the beans in a pot of water and simmer on Medium for 10 minutes. This will help soften the beans and make the hummus creamier. Drain the beans and set aside while you prep the rest of the ingredients.

2. In the food processor add all of the ingredients except the beans. Pulse until lightly combined.

3. Add in the beans and 1 tsp cumin. Mix for 5 minutes. After two minutes scrape the sides of the food processor. If the mixture looks chunky add another TBS of olive oil. Put the lid back on and finish mixing for the last three minutes.

4. From here you can either put in an airtight container in your fridge or you can put in a bowl, drizzle with some olive oil and serve with your favorite crackers and veggies.

Beet Hummus

1. Roast 4 small to medium red beets. Heat your oven to 350, drizzle the beets with oil, salt and pepper and roast for an hour to an hour and a half depending on size. Check the beets every 30 minutes. They are done when you can stick a fork cleanly through them. Take the beets out of the oven and let cool slightly. The best way to remove the skin from beets is with a paper towel while they’re still warm. Rub the beets in the paper towel and the skins will come right off.

2. Once the beets have fully cooled, use the base recipe, add the beets and a handful of basil to the food processor with the garbanzo beans. This recipe might require a little more oil. Add a TBS at a time until smooth.

Red Pepper Hummus

1. Use the base recipe but reduce the amount of oil and lemon juice to begin with. Use juice from 1\2 a lemon and 2 TBS olive oil. The red peppers have extra liquid in it and can cause the hummus to be too thin. We can always add extra lemon juice and oil if needed.

2. Add One large roasted red pepper and 1 tsp red chili flakes to the food processor with the garbanzo beans.

Cilantro Lime Hummus

1. Use the base recipe but instead of juice from 1 lemon we are going to substitute the juice for 2 limes and the zest from one lime.

2. Add one bunch of cilantro and 1\2 a fresh jalapeño to the food processor with the garbanzo beans. If you want it spicier you can add the whole jalapeño.

Chef’s Note

1. If you have time and want to, after the garbanzo beans have simmered and cooled you can remove the skins from the beans. This is not necessary but it does make the hummus more creamy.

2. Hummus is a taste and mix kind of recipe. Add a little more oil. Use less salt. Add cheese. It’s all about tasting and having fun with it. There’s no right or wrong. This is a great recipe to make with kids.

3. Tahini is the secret ingredient in hummus. It gives it that earthy taste and creamy smoothness.

4. To make your own pita chips turn the oven on to 350. Cut pita bread into small triangles. Drizzle with oil and sprinkle with cumin. Bake for 15 to 20 minutes. Let cool and enjoy

More Recipes!

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Al’s Mexican Corn on the Cob

Grow Your Own Mojito