16 Hummus Recipes That Are Easy To Make at Home

There are so many delicious Middle Eastern recipes worth mastering but hummus should be at the top of everyone's list. This simple blend of chickpeas, tahini and seasonings is the perfect accompaniment to grilled meats, fluffy pita or crisp veggies — and is surprisingly easy to make at home. With just a little bit of planning it can be as simple as tossing a handful of fresh ingredients into your food processor and blending until thick and creamy. Best of all, the resulting flavor is off the charts. So, whether you need a go-to recipe for classic chickpea hummus or are in the mood for something with a bit of a twist, these made-from-scratch spreads are worth the small amount of effort. We promise!

This is a classic tahini-forward, bright and lemony hummus, and is similar to what you would find in Israel. We tried this recipe with from-scratch dried chickpeas as well as with canned, and the flavor and texture were only marginally better with the freshly cooked. And we saved 24 hours of prep time! So for a creamy, satisfying 15-minute hummus, we're going with the can.

You will never again use canned chickpeas to make hummus after you try this easy no-soak, from-scratch version in your multicooker. The dried beans get super tender in just under an hour and whip up into the creamiest hummus ever.

Molly roasts butternut squash in the oven before adding it to her homemade hummus for extra sweetness. She balances everything out with just a little bit of smoky chipotle chile peepper and bright, tangy lemon juice.

If you own a smoker then you already know that there are so many foods that are made better by it, hummus included. This recipe will show you how to make the spread from scratch, then infuse it with a nice apple or cherrywood smokiness.

Dill, garlic and lemon give this hummus a Scandinavian flair. It's made from dried chickpeas, rather than canned, which turns the texture super-creamy, and a dollop of yogurt lightens it up. Serve it with smoked salmon, hard-cooked eggs and pumpernickel toast for a special brunch party or luncheon.

The base of this dip is a beautiful classic hummus recipe that can be dressed up in so many ways. If you are very short on time, substitute store-bought hummus and fry up canned chickpeas.

The sweet earthiness of beets in this hummus is tempered by hummus tahini and creamy labneh. If you can't find labneh, just substitute full-fat Greek yogurt for the same rich dairy tang. Black sesame seeds and cilantro make a striking garnish on this beautiful dish that comes together easily.

This hummus gets its luscious texture and sweetness from roasted butternut squash. We added a little cinnamon for warmth and tempered it with salty feta cheese and a bright burst of pomegranate seeds — which makes for a pretty presentation, too.

Molly's classic, creamy hummus is so delicious you'll never buy store-bought again. She opts for dried chickpeas (which have to be soaked for 12 hours before using) so be sure to plan ahead.

Canned chickpeas help this creamy hummus come together in just 10 minutes. Ina adds red bell pepper and a little Sriracha just the right balance of savory-spicy-sweet flavor.

Don't wait until fall to enjoy sweet potatoes. Add them to homemade hummus (that you can pair with pita crisps and crudites or spread on sandwiches and wraps) so that you can eat them all year round!

Frozen, shelled edamame stand in for chickpeas in this hummus-inspired dip. Our recipe still relies on key ingredients like garlic, tahini and fresh lemon but the end result is a bit brighter in flavor than classic chickpea hummus.

Three is not a crowd in this flavorful assortment. Using the same base for all three makes this an easy way to create variety — just stir in different toppings right before serving. Whether your guests like their dip spicy, earthy or traditional, there will be something for everyone.

This hummus is super creamy, sweet and light from mixing steamed carrots, cumin and orange in with the traditional chickpeas and tahini. Yogurt adds some tang and a pesto made from the carrot tops adds a salty earthy bite. If you don't have carrots with tops, just double the mint.

Ina keeps it simple with her 7-ingredient spread. Canned chickpeas help cut down the prep time, so your homemade hummus is ready in as little as 10 minutes.