“Instant” Hummus with Flavor Variations

Hummus Recipes with Chickpea Flour (Powder)

Hummus is a creamy, thick spread traditionally made from ground chickpeas and sesame seeds, olive oil, lemon, and garlic, made originally in the Middle East. Eaten with pita bread and a nice chunk of cheese, it is one of my favorite meals.

Mediterranean and Middle Eastern populations have been consuming good-quality olive oil and tahini (sesame seed paste) for thousands of years. This type of diet that is still eaten in these regions today which also frequently includes other hummus ingredients like beans, lemon, and garlic. These ingredients, when combined, have been shown to be anti-inflammatory. Scientists are now discovering inflammation may be the root cause of many chronic diseases, so eating a diet high in these kinds of foods is good for our health!

I have included a recipe for traditional basic hummus using chickpea flour. Also listed below is a recipe for a dry mix for hummus which gives you “instant hummus” dishes in just minutes. There are variations for flavor enhancements also listed for you to enjoy. Whether you decide to try a delicious savory hummus dish or a nice dessert hummus (yes, you can do that too!), I do hope you will give it a whirl!

To make your own chickpea flour follow our easy steps here. How-To: Making Bean Flours.

Basic Hummus Recipe

Yield: 2 cups

1 cup chickpea powder (flour)
1 cup boiling water
2 tablespoons tahini (sesame seed paste)
2 garlic cloves
1/4 cup fresh lemon juice
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
Sea Salt to taste
Olive oil


  1. To rehydrate chickpea powder, cover with boiling water and a loose lid (to keep steam in) and let sit until soft. The mixture will start out soupy, but in a few minutes, it will have formed a great tasting puree ready for adding of the rest of your ingredients. To learn how to make chickpea powder or flour, read this article How-To: Making Bean Flour.
  2. Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is smooth, adding water if necessary. Adjust flavor to your taste buds, for example, add more garlic if the flavor is not strong enough. Basically, make your own.
  3. When serving, drizzle a good olive oil over the top of the hummus. This is the traditional way to serve and eat hummus.


Basic Hummus DRY MIX Recipe

This recipe provides you with an “Instant Hummus”. All you need do is add the water, tahini, and oil at serving time!

1 cup chickpea powder (flour)
1/4 teaspoon garlic powder
2 teaspoons lemon  powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Sea salt to taste


To make the hummus packets, put all ingredients as listed above into an air-tight container and shake. Attach label for instructions.


To make the hummus you will need:
1 packet Hummus Dry Mix (from above recipe)
1-1/4 cups boiling water
2 tablespoons tahini (sesame seed paste)

  1. To rehydrate hummus dry mix, mix in tahini and cover with boiling water and a loose lid (to keep steam in) and let sit until soft. The mixture will start out soupy, but in a few minutes, it will have formed a great tasting puree.
  2. Refrigerate for an hour to allow the flavors to blend.
  3. When serving, give the hummus a good stir and drizzle olive oil over the top of the hummus. This is the traditional way to serve and eat hummus.

Hummus Variations:

The number of variations of hummus is only limited by your imagination. You can add these to the basic hummus recipe OR to the basic hummus dry mix either fresh or dried.

  • Artichoke Hummus: Add 1 (14 oz) can of artichoke hearts, drained.
  • Avocado Hummus: Peel 1 large avocado and add to recipe.
  • Baba Ghanoush (Eggplant) Hummus: Preheat oven to 375°. Pierce 1 large eggplant several times with a fork (if you don’t pierce the eggplant skin, it will explode in the oven). Place eggplant on a baking sheet and bake at 375° for 30 minutes or until tender. Cool and peel; discard skin. Combine the eggplant with 1 tablespoon chopped fresh flat-leaf parsley, and 1/4 cup brine-cured olives (such as kalamata), drained. Add to recipe.
  • Creamy Yogurt Hummus: Omit tahini and increase lemon juice to 1/2 cup. Add 2/3 cup plain non-fat yogurt.
  • Curried Hummus: Add 1 tablespoon curry powder.
  • Garlic Lover’s Hummus: Use 6 cloves of garlic. If you are feeling adventurous, try 1 head of roasted garlic for a wonderful, nutty flavor.
  • Jalapeno & Cilantro Hummus: Add 2 jalapeños, seeded and cored and 1/2 cup packed fresh cilantro.
  • Lime-Chipotle Hummus: Omit cayenne pepper and ground cumin, Replace lemon juice with fresh lime juice. Add 1 tablespoon chipotle spice.
  • Mediterranean Sun-Dried Tomato & Basil Hummus: Add 1/2 cup chopped sun-dried tomatoes, 2 tablespoons chopped fresh basil leaves, and 1/4 cup grated Parmesan cheese.
  • Roasted Red Pepper Hummus: Add 1 (4 ounce) jar roasted red peppers, drained.
  • Spicy Black Bean Hummus: Replace chickpeas with the same amount of black beans, heated. Add 1 small jalapeño pepper, chopped (about 2 tablespoon).—Yes, you can use other beans for hummus too.
  • Tofu & Peanut Butter Hummus: Omit the tahini, garlic, and the spices. Add 1/2 cup diced silken tofu and 2 tablespoon creamy peanut butter.

©2016, 2017 21st Century Simple Living www.21stcenturysimpleliving.com


2 thoughts on ““Instant” Hummus with Flavor Variations

  1. Cookin Mum says:

    I LOVE it. what a fantastic article. Thank you so much. I will be making this bean flour asap. I love hummus.

    1. Admin says:

      See what I can create when I am lazy? hehehehehe

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