A Trio of Hummus

Why You’ll Love A Trio of Hummus Recipe

You get three distinct hummus flavours in one go — refreshing lemon‑cumin, fresh herb, and rich sundried‑tomato paprika — so you can mix and match depending on what you’re serving. It’s vegan, gluten-free, quick to prepare, and freezes well — perfect for meal prep, picnics, dips, or spontaneous hummus cravings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lemon & Cumin Hummus

• 2 (400 ml) cans cooked chickpeas, rinsed and drained

• 2 garlic cloves, center germ removed

• 80 ml tahini

• 60 ml lemon juice

• 1 tsp sea salt

• zest of 1 lemon

• 1 tsp ground cumin

• 60 ml lukewarm water

Green Herb Hummus

• 2 (400 ml) cans cooked chickpeas, rinsed and drained

• 2 garlic cloves, center germ removed

• 80 ml tahini

• 60 ml lemon juice

• 1 tsp sea salt

• a large handful of parsley + cilantro (≈ 20 g total)

• about 15 sprigs of chives (≈ 5 g)

• 60 ml lukewarm water

Sundried Tomato & Paprika Hummus

• 2 (400 ml) cans cooked chickpeas, rinsed and drained

• 2 garlic cloves, center germ removed

• 80 ml tahini

• 60 ml lemon juice

• 1 tsp sea salt

• 3 whole sundried tomatoes (soaked in warm water for ≥ 10 minutes)

• 1 tsp paprika

• a pinch of cayenne pepper

• 60 ml lukewarm water

Directions

1. Gather and prepare all ingredients — rinsing chickpeas, draining them, removing garlic germ, and soaking sundried tomatoes (if using that version).

2. For any of the hummus versions: place all ingredients except the lukewarm water in a food processor or blender, then blend until smooth. You may need to stop and scrape down the sides once or twice.

3. With the motor running, slowly pour in the lukewarm water and blend until fully combined into a smooth, creamy hummus.

4. For finishing touches / presentation:

   • Lemon & Cumin: top with extra lemon zest and a pinch of ground cumin.

   • Green Herb: stir in and top with some chopped parsley, cilantro and chives.

   • Sundried Tomato & Paprika: sprinkle paprika (and optionally a pinch of chili flakes) on top.

Servings and timing

This recipe makes about 2 ½ cups of hummus for each flavour. The preparation time is roughly 5 minutes per flavour.

Storage/Reheating

Because the hummus is vegan and free from perishable dairy, it stores well in the refrigerator for several days. You can also freeze portions — perfect if you make all three and want some ready for later snacking or meals. Thaw in the fridge before serving.

FAQs

What kind of chickpeas should I use?

You can use canned cooked chickpeas (rinsed and drained) for convenience. If you prefer, you may also cook dried chickpeas yourself — just make sure they are soft before blending.

Can I use fresh herbs other than parsley, cilantro, and chives for the green herb version?

Yes — you can experiment with basil, dill or mint for a different flavour profile. Just adjust the quantity so the balance isn’t overwhelmed by strong herbs.

Does the hummus need oil?

This recipe doesn’t call for olive oil in the blending stage — water is used to loosen the mixture. However, when serving you can drizzle olive oil on top for extra richness if you like.

Can I skip the garlic?

Yes — if you prefer a milder taste, you can omit or reduce the garlic. This will give you a subtler hummus, though garlic adds to the classic hummus flavour.

Is tahini essential?

Tahini contributes to hummus’s characteristic creamy texture and nutty taste. Leaving it out will change the flavour and texture — you might end up with a more bean‑forward dip.

How long does homemade hummus last in the fridge?

Stored in an airtight container, homemade hummus typically keeps 4–5 days in the refrigerator.

Can I freeze hummus?

Yes — this recipe was designed with freezing in mind, so you can make large batches and freeze portions for months.

How do I thaw frozen hummus?

Transfer it to the fridge overnight, or let it sit at room temperature until soft. Stir well before serving — you might need to add a splash of water or olive oil if the texture is thick.

Can I serve this hummus warm?

Hummus is traditionally served at room temperature or chilled. If you prefer it slightly warm, you can gently warm it — but avoid heating too much, as it can alter the flavor and texture.

What are good ways to serve these hummus varieties?

They’re excellent with vegetable sticks, pita bread or tortillas. You can also use them in wraps, as sandwich spreads, on veggie pizzas (instead of tomato sauce), or as dips for falafel.

Conclusion

This “trio of hummus” recipe offers a simple yet versatile way to enjoy hummus in three different flavours — each with its own unique twist. It’s quick to prepare, vegan, and freezer‑friendly, making it ideal for snacks, meals, or gatherings. Give all three a try — and you’ll discover which one becomes your favourite.