Love hummus? You won’t be able to get enough of these weird and wonderful hummus recipes.
Hummus is one of the most versatile foods in a vegan diet, offering endless culinary inspiration. Whether you’re new to plant-powered life or trying to mix up your vegan meals, look no further than these quirky recipes.
Red Pepper Muffins with a Hot Pepper Kick
Who said hummus was boring? These red pepper muffins really pack a punch, which is why this is one of our favourite hummus recipes.
- 3 tbsp flax seed
- 8 tbsp warm water
- ¾ cup plant milk
- 1 tbsp hot pepper sauce
- ½ cup red pepper hummus
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ tsp salt
- 1 cup grated non-dairy cheese
- A little olive oil
- Preheat oven to 200C / 400F.
- In a small bowl, mix the flax seed with the water and set aside for 5 minutes.
- In a large bowl, mix together the milk, the flax seed mixture, hot pepper sauce, and hummus in a bowl. Whisk until it is smooth.
- In a separate bowl, mix together the flour, baking powder, salt, and cheese.
- Pour the dry ingredients into the wet ones and stir. The batter should be quite wet.
- Grease a muffin tray and pour the mix in evenly.
- Bake at 200 / 400 for 25-30 minutes or until the muffins are golden brown.
Hummus and Broccoli Soup
Hummus? In soup? We’re not kidding. This creative concoction is a perfect winter warmer, offering a twist on traditional flavours.
- 2 tbsp olive oil
- 2 sticks of celery, finely sliced
- 1 clove of garlic, crushed or finely chopped
- 400g broccoli, chopped
- 1 litre vegetable stock
- 1 handful fresh mint, finely chopped
- 2-3 tbsp hummus
- Gently fry the celery in the oil for 2-3 minutes, then add the garlic and fry for another minute, stirring.
- Add the broccoli and cook for a further minute, stirring.
- Add the stock, cover and bring the soup to the boil, then let simmer for 7-8 minutes or until the broccoli is soft.
- Remove from the heat and add the mint.
- Allow it to cool for a few minutes before blitzing.
- Stir in the hummus and serve warm.
Hummus and Sweetcorn Fritters
On the hunt for stand-out starters or side dishes? These hummus and sweetcorn fritters won’t disappoint.
- 2 tbsp flax seeds
- 6 tbsp warm water
- 60g plain flour
- 1 tsp baking powder
- 1 tsp dried chilli flakes (optional)
- 100ml soya milk
- 100g frozen sweetcorn kernels
- 3 spring onions, thinly sliced
- A handful fresh coriander, roughly chopped
- 150g sweet onion hummus
- Oil for frying
- In a small bowl, combine the flax seeds and the water and set aside for 5 minutes.
- In a separate, larger bowl, mix the flour, baking powder and chilli if using.
- Stir in the non-dairy milk and the flax mixture. Mix well.
- Add in the sweetcorn, spring onions, coriander and stir in the hummus to form a batter. Season to taste.
- Heat the oil in a frying pan over a medium-high heat. When the oil is hot, drop in a tablespoon of the mixture at a time, and cook for around three minutes each side, or until browned. Serve with chutney.
Hummus Kiev Burgers
Liven up your midweek meals with these delightfully crispy Kiev burgers. This hummus recipe is perfect for the whole family!
- 4 tbsp olive oil
- 1 small onion, finely chopped
- 1 fresh green chilli, finely chopped
- 1 clove garlic, peeled and minced
- 400g canned chickpeas, drained
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 large handful of coriander, mint or parsley, finely chopped
- Juice of one lemon
- Salt and pepper
- 1-2 tbsp tahini
- 4 tsp hummus – any flavour
- A little plain flour
- Gently fry the onions and chilli over a medium heat in half the oil until they are soft and translucent. Add the garlic and fry for another minute, stirring.
- Roughly mash the chickpeas with a fork, and add them to the onions, along with the cumin and paprika. Cook stirring for another three or four minutes.
- Add the chopped herbs and the lemon juice, and season well.
- Stir in the tahini to bind the mixture. It should be sticky and hold together, but not wet. Let it cool for a few minutes.
- Make a small lemon-sized ball of the mixture in your palm. Squeeze it until it holds together well. Then make a hole in it and put 1 tsp hummus into the dip and cover it over again. Then press into a burger shape. Repeat for all burgers.
- Dust them with a little flour, and then use the remainder of the oil to fry them over a medium heat for 5-7 minutes on each side.
- Serve hot.
The best thing about hummus? It goes with almost anything – this hummus pizza recipe is proof.
- Pizza base
- 2-3 tbsp hummus
- Your favourite toppings: roasted vegetables, olives, capers, artichokes, asparagus, tomatoes, mushrooms, peppers
- Non-dairy cheese, grated
- Fresh basil
- Assemble your pizza, using the hummus in the place of the tomato sauce.
- Add your favourite toppings, and sprinkle with the cheese.
- Cook for 8-10 minutes or per the pack’s instructions.
- Sprinkle with fresh basil.