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Homemade Hummus Trio Recipe – Easy Healthy Snack for Parties

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This vibrant hummus trio features classic, roasted red pepper, and zesty lemon-herb flavors, making it a perfect healthy snack for parties, potlucks, or everyday munching. Creamy, customizable, and naturally gluten-free and vegan, it’s a crowd-pleaser that comes together in under 30 minutes.

Ingredients

Scale
  • 1 (15 oz) can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
  • 2 tablespoons tahini (well-stirred)
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 1 small garlic clove, minced
  • 2–3 tablespoons cold water (ice cubes for ultra-creamy hummus)
  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1/2 teaspoon ground cumin
  • 1/4–1/2 teaspoon salt, to taste
  • Paprika and chopped parsley (for garnish, optional)
  • For Roasted Red Pepper Hummus:
  • 1/2 cup roasted red pepper (store-bought or homemade, drained well)
  • 1/8 teaspoon smoked paprika
  • Pinch of cayenne pepper
  • For Lemon-Herb Hummus:
  • 1/2 cup fresh mixed herbs (parsley, dill, cilantro, or basil, chopped)
  • Zest of 1 lemon
  • Extra lemon juice, to taste

Instructions

  1. Drain and rinse chickpeas in a fine-mesh sieve under cold water for 30 seconds. For extra-creamy hummus, peel chickpeas by gently pinching off the skins.
  2. In a food processor, blend tahini and lemon juice for 1 minute until pale and creamy.
  3. Scrape down the sides, add minced garlic, ground cumin, and salt. Blend for 30 seconds.
  4. Add drained (and peeled, if desired) chickpeas. Blend for 1 minute until thick and grainy.
  5. With the processor running, slowly drizzle in olive oil and cold water. Blend for 2-3 minutes until smooth and creamy, scraping down sides as needed. Add more water if too thick.
  6. Taste and adjust salt or lemon juice as needed.
  7. Divide the classic hummus into three bowls (about 2/3 cup each).
  8. For Roasted Red Pepper Hummus: Return one portion to the processor. Add roasted red pepper, smoked paprika, and cayenne. Blend until smooth and vibrant. Transfer to a bowl.
  9. For Lemon-Herb Hummus: Rinse processor bowl. Add another portion of hummus, chopped herbs, and lemon zest. Add extra lemon juice if desired. Blend until flecked with green. Transfer to a bowl.
  10. Classic Hummus: Stir and transfer the final portion to a bowl.
  11. Garnish each bowl with olive oil, paprika or smoked paprika, and fresh herbs or chopped roasted pepper.
  12. Serve immediately or refrigerate up to 4 days. Stir before serving; add water or olive oil if thickened.

Notes

For extra-smooth hummus, peel chickpeas and blend longer. Use ice-cold water for fluffier texture. Adjust salt and lemon to taste. Hummus flavors deepen after chilling. Can be made ahead and stored up to 4 days in the fridge or frozen for 1 month.

Nutrition

Keywords: hummus, trio, party snack, vegan, gluten-free, Mediterranean, healthy dip, roasted red pepper, lemon herb, classic hummus

Find it online: https://leilameals.com/homemade-hummus-trio-recipe-easy-healthy-snack-for-parties/