Welcome to a recipe roundup that goes beyond traditional pita and explores 30 dishes to eat with hummus.

From breakfast to dinner and everything in between, find pairings and flavor combinations that elevate hummus from a simple dip to a star ingredient.

Tasty side dishes to serve with hummus on a white plate.

Introduction

Hummus offers a creamy texture and rich, nutty flavor and has become a global phenomenon and appetizer favorite.

We’ve cooked more than 20 recipes with hummus on our blog, from tahini-free hummus and hummus pasta to masabacha and lentil hummus.

You the the point, we love hummus ๐Ÿ˜†.

Hummus on a plate with a silver spoon.

But apart from the traditional hummus pairings with falafel, pita bread and vegetable sticks, what do you eat with hummus?!.

We are here to solve this mystery. Because hummus also pairs perfectly with many easy side dishes, pasta salads, burger patties, and so much more.

Let’s see how to elevate this MiddleEastern spread with fresh and easy pairings.

30 ways to eat Hummus

Best garnishes for hummus

If you feel like trying something other than pita chips and crackers with hummus, take a peek at these dinner and lunch ideas:

Caramelized onion hummus

Similar recipes

If you’re looking for more dip-friendly sauces for your next dinner or appetizer, take a look at these creamy favorites:

Or any of these top sauces that go well with veggies and crackers.

Hummus, falafel, tabbouleh, and grilled eggplant on a plate.

What to Eat with Hummus

5 from 1 vote
Welcome to a recipe roundup that goes beyond traditional pita and explores 30 dishes to eat with hummus.
From breakfast to dinner and everything in between, find pairings and flavor combinations that elevate hummus from a simple dip to a star ingredient
Prep Time: 10 minutes
Cook Time: 15 minutes
Soaking and Cooking (optional): 10 hours
Total Time: 25 minutes
Servings: 8 people
Course: Dip, Spread
Cuisine: Middle-Eastern

Equipment

  • Blender food processor

Ingredients 

  • 2 cans (15 oz each) chickpeas or 3 cups cooked chickpeas
  • โ…“ cup water add more if necessary
  • 4 tablespoons tahini use runny tahini with a light color
  • 3 tablespoons lemon juice fresh
  • 1 small clove garlic
  • ยฝ teaspoon ground cumin
  • 1 teaspoon salt
  • 5 ice cubes optional

GARNISH AND SERVE WITH

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons tahini sauce optional
  • whole chickpeas, olives, fresh parsley, and sumac optional
  • pita bread

Instructions 

  • Dry chickpeas: soak chickpeas in water with 1 teaspoon baking soda for 8 to 12 hours. Drain them, then boil in lightly salted water for 2 hours or until tender.
    Canned chickpeas: drain and rinse well, then boil them for 15 minutes in water with ยฝ teaspoon ground cumin.
    boiling canned chickpeas with cumin
  • Put chickpeas in aย bowl with cold water and rub them between your handsย to separate their skin.
    removing chickpeas skin
  • Discard the skins. You don't have to discard them all, just the ones that come off quickly.
    fishing the chickpea skin out of the bowl
  • To a blender or food processor, add chickpeas, โ…“ cup water, 4 tablespoons tahini, 3 tablespoons lemon juice, 1 small clove garlic (chopped), ยฝ teaspoon ground cumin, 1 teaspoon salt, and 5 ice cubes.
    Blendย until you reach yourย desired tasteย andย texture, adding more water if necessary.
    Hummus after blending in a food processor
  • Spread on a serving platter and garnish to taste. We like it with extra virgin olive oil and whole chickpeas in the middle.
    Hummus recipe on a plate with lemon and pita bread on the side

Video

Easy and Delicious Hummus

Notes

Hummus taste is highly personal, so take our recipe as a guideline. You can add more or less of the ingredients listed in this recipe based on your personal preferences.
Nutrition information is an estimate for 1 portion of hummus out of 8 topped with 1 tablespoon of olive oil.
STORAGE
Make ahead:ย hummus is an excellent recipe for meal prep and making ahead. It keeps well in the fridge; you can always give it a quick blend if it dries up too much after storing.
Refrigerator:ย keep it in an airtight container in the fridge for up to 1 week. Cover the top with a thin layer of extra virgin olive oil to prevent it from drying out. Stir it before serving.
Freezer: we don’t recommend freezing this recipe.

Nutrition

Calories: 156kcal, Carbohydrates: 18g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 211mg, Dietary Fiber: 5g, Sugar: 3g, Vitamin A: 23IU, Vitamin B6: 0.1mg, Vitamin C: 3mg, Vitamin E: 0.5mg, Vitamin K: 3ยตg, Calcium: 42mg, Folate: 107ยตg, Iron: 2mg, Manganese: 1mg, Magnesium: 36mg, Zinc: 1mg
Tried this recipe?Leave a comment below or mention @nicoandlouise on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked these ideas for what to eat with hummus, you might also enjoy:


Nico and Louise in front of the Consolazione church in Todi

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with vegetarian and vegan recipes.

5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments