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

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

Roll up your sleeves, gather your favorite ingredients, and embark on a journey filled with delicious twists on the classic hummus experience.

what to eat with hummus: salads, pasta, and vegetables

What is Hummus?

Hummus offers a creamy texture and rich, nutty flavor and has become a global sensation, transcending its origins in the Middle East.

Whether you’re a hummus enthusiast or a newcomer eager to discover the possibilities of this chickpea spread, our recipes promise to awaken your taste buds and inspire your culinary creativity.

Ways to serve hummus to a crowd

To get you started, here are five hummus variations we recommend:

Hummus on a plate with chickpeas in the middle and lemon on the side

What to eat with hummus video

30 ways to eat Hummus

Best garnishes for hummus

Caramelized onion hummus

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

air fryer falafel in a bowl with greens
Hummus and falafel salad with tabbouleh and roasted peppers.

More dips and spreads

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.

Easy ideas for what to eat with hummus

What to Eat with Hummus (hummus recipe)

By: Nico Pallotta
5 from 1 vote
Hummus is a mouthwatering and versatile spread from the Middle East. It's made with chickpeas, tahini, lemon juice, and other simple ingredients.
You can use dry or canned chickpeas, and we show you the difference between making a hummus recipe in a blender vs. a food processor.
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


  • Blender food processor


  • 2 cans (15 oz each) chickpeas or 3 cups cooked chickpeas
  • 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
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • 5 ice cubes optional


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


  • 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 ½ teaspoon ground cumin.
    boiling canned chickpeas with cumin
  • Put chickpeas in a bowl with cold water and rub them between your hands 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, ⅓ cup water, 4 tablespoons tahini, 3 tablespoons lemon juice, 1 small clove garlic (chopped), ½ teaspoon ground cumin, 1 teaspoon salt, and 5 ice cubes.
    Blend until you reach your desired taste and texture, adding more water if necessary.
    hummus in a blender
  • Spread on a serving platter and garnish to taste. We like it with extra virgin olive oil and whole chickpeas in the middle.
    Hummus with a hand and a spoon
  • Nico's serving tip: add whole chickpeas in the center, drizzle with tahini sauce, then with extra virgin olive oil, a pinch of sumac, and serve with homemade pita bread.
    hummus swimming in tahini


Easy and Delicious Hummus


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.
Make ahead: 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: 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.


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: 3µg, Calcium: 42mg, Folate: 107µg, Iron: 2mg, Manganese: 1mg, Magnesium: 36mg, Zinc: 1mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool 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 the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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