appetizers

Hummus Three Ways

A classic lemon-tahini hummus base turned into three bowls: original, roasted red pepper, and herb. Good for snack plates, wraps, sandwiches, and lunch boxes.

Vegetarian Vegan Gluten-Free Dairy-Free
Back to Recipes More Recipes
Prep 15 min
Cook 0 min
Total 15 min
Servings 8
Difficulty Easy

Ingredients

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

  1. Add the tahini, lemon juice, garlic, olive oil, salt, and cumin to a food processor. Blend until the mixture looks smooth and creamy.

    Tip: If your tahini is stiff, add 1 tablespoon of water right away to help it loosen.

  2. Add the chickpeas and blend again, scraping down the bowl as needed. Drizzle in the cold water a little at a time until the hummus turns creamy and spreadable.

    Tip: Stop as soon as it looks soft and whipped. If it gets too thick in the fridge later, stir in another splash of water.

  3. Taste the base hummus and adjust with more salt or lemon if needed. Divide it evenly into three bowls.

  4. Leave the first bowl plain for the classic version.

  5. Blend the roasted red peppers into the second bowl until smooth for the roasted red pepper version.

  6. Pulse the fresh herbs into the third bowl until green and flecked but not completely pureed for the herb version.

  7. Spread each hummus into a shallow bowl or plate, drizzle with olive oil, and serve with pita, crackers, raw vegetables, sandwiches, wraps, or lunch boxes.

Storage & Meal Prep

Keep the hummus in airtight containers in the fridge for up to 5 days. If it firms up, stir in a spoonful of water or lemon juice before serving. It works well for snack plates, sandwiches, wraps, and lunch boxes.

Variations

  • Spiced Paprika Hummus: Add smoked paprika and a pinch of chili flakes to the classic bowl for a warmer, deeper flavor.
  • Extra-Lemon Hummus: Stir a little more lemon juice and zest into the base if you want a brighter, sharper hummus.
  • Chunkier Rustic Hummus: Blend the chickpeas slightly less for a more textured, homemade feel.

FAQ

What are the three hummus variations in this recipe?

This version gives you one classic hummus base, then turns it into three bowls: plain lemon-tahini hummus, roasted red pepper hummus, and herb hummus.

Can I use this hummus for sandwiches and wraps?

Yes. That is one of the best reasons to make it. The plain hummus works especially well as a spread for wraps, sandwiches, grain bowls, and lunch boxes.

How do I keep hummus from getting too thick?

Blend in cold water a little at a time until it is soft and spreadable, then stir in another spoonful after chilling if needed. Hummus almost always firms up in the fridge.

Interactive Nutrition Map

8 Servings

Customize Ingredients

Legumes
Chickpeas (Cooked)
328 g
Vegetables
Garlic
6 g
Red Bell Pepper
60 g
Nuts & Seeds
Tahini
120 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Lemon Juice (Fresh)
60 g
Salt
4.5 g
Ground Cumin
1 g
Fresh Parsley
32 g
Liquids
Water
59 g

Per Serving

191kcalCalories
6gProtein
15gCarbs
13gFat
5gFiber
Sodium
34mg1% DV
Potassium
204mg4% DV
Calcium
87mg7% DV
Iron
2.7mg15% DV
Magnesium
36mg9% DV
Vitamin C
10.9mg12% DV
Vitamin A
14µg2% DV
Vitamin K
6.7µg6% DV
Folate
89µg22% DV
Chickpeas (Cooked)
Tahini
Lemon Juice (Fresh)
Garlic
Extra Virgin Olive Oil
Water
Salt
Ground Cumin
Red Bell Pepper
Fresh Parsley
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

This is the kind of hummus I want in the fridge when I need food that can do more than one job.

The base is simple: chickpeas, tahini, lemon, garlic, olive oil, salt, and enough water to make it smooth. From there, I split it into three bowls so one batch gives me a classic version, a roasted red pepper version, and an herb version.

That is what makes this useful. It is good on a mezze plate, but it is just as helpful spread into wraps, tucked into sandwiches, added to lunch boxes, or put out with vegetables when people come over.

How I Use It

I usually keep the plain bowl for sandwiches and quick snacks, the roasted red pepper one for platters, and the herb version for vegetables or grain bowls. If you are making this ahead, drizzle a little olive oil on top before storing and the surface stays in better shape.

A Note On The Update

I keep this hummus direct and practical. I start with one classic base, then turn it into three variations that change the plate without changing the basic method.