How to Make Scrumptious Hummus, a Recipe Roundup

Hummus is a scrumptious vegan dish that combines cooked chickpeas, tahini, garlic, lemon juice, and seasonings. 

Post updated 6/30/2025

Hummus is versatile, and much more than just a snack food. It's loaded with plant-based protein. 

Hummus also contains a wide range of vitamins and minerals including folate, vitamin K, zinc, iron, magnesium, and vitamin C. 

To top the health benefits off, hummus is a high fiber food that helps reduce and prevent inflammation.

Hummus tastes delicious smeared on veggies or bread, as a dip on a crudités platter, stuffed in a wrap, English muffin, bagel, pita pocket, or as a sandwich filling. Hummus looks and tastes fabulous atop luscious salad greens as well. 

Hummus is a food that's economical and good for your waistline as well as your pocketbook.

Hummus has its origins in Middle Eastern and Mediterranean countries. Today this tasty dish is enjoyed by millions of people around the globe. 

I LOVE hummus, and I'm always on the lookout for interesting variations on this main theme. That's why I'm posting this.

 How to Make Scrumptious Hummus,

 A Recipe Roundup

It features flavorful hummus recipes and reveals the secret to making hummus both creamy and savory. 

Each recipe in this roundup is unique. Try them all and learn new ways to tempt your palate, satisfy hunger, and make meal time prep so much fun. 

Here's the first one...

Creamy, Savory Hummus

Recipe from Yours Truly (Nancy Andres)

Ingredients:

30 oz. or approx. 4 cups cooked homemade chickpeas, or 2-15 oz. canned chickpeas rinsed and drained (chickpeas are also called garbanzo beans)

1 teaspoon baking soda
2-3 cloves fresh garlic

1 or 2-1 inch chunks of fresh peeled ginger

¼ cup fresh squeezed lemon juice

1 Tablespoon tahini, a condiment made from toasted hulled  ground sesame seeds. Julie at the Simple Veganista has a one ingredient recipe to make tahini. If you prefer, buy it in most markets or online.

½ teaspoon cumin

1 teaspoon oregano

Optional herbs and spices: I often add fresh chopped basil (2 teaspoons) from the garden, a pinch of fresh ground black pepper, and a pinch of ground turmeric. Select those you enjoy.

For more, check out savory spice blend. Recipe from Dr. Michael Greger and Robin Robertson from The How Not to Die Cookbook.

What to do:

The traditional and most economical way to make hummus is to use dried chickpeas. Soak the chickpeas the night before you want to make this recipe. Here are tips from the bean institute to speed up soak and cooking time. 

Cook chickpeas in an instant pot, slow cooker, or Dutch oven on the stove top or in the oven. To save even more time, use the extra-quick method of opening cans of chickpeas.

The secret to making hummus creamy is this. After using any cooking method you like or opening cans of chickpeas, place chickpeas in a medium saucepan and add the baking soda. Cover chickpeas with several inches of water, and bring the mixture to a boil over high heat. 

If necessary, reduce heat to medium to prevent overflow. Continue cooking for approx. 15-20 minutes. 

You’ll know the chickpeas are ready, when they look bloated, skins fall off, and they are quite soft. Drain thoroughly and place aside.

Prep ginger, garlic, and fresh herbs, while the chickpeas are cooking. Then place a 1 inch knob of fresh peeled ginger (add more ginger to heighten flavor) and any fresh herbs you select, to the chopping bowl of your food processor. Chop them until fine. 

Then add chickpeas, lemon juice, tahini, garlic, cumin, oregano, and any optional dried herbs or spices you've selected. Process until the chickpeas and other ingredients are very creamy. 

If the mixture is dry, add one drop of water at a time until creamy. 

Serve creamy savory hummus the day you make it, and store leftovers in a refrigerated airtight container. Use it all within 5-7 days.

  

Here's my favorite hummus tip: Make hummus dishes delicious, and eye-appealing with spices, herbs, and colorful extras including avocado slices. cilantro and lime, sprinkling of toasted pumpkin or other seeds, or shredded zucchini, cabbage, carrots, beets, or tomatoes.

Everyone eats with their eyes as well as their appetite, so make foods look luscious with colors.

To improve health, eat meals that provide a wide variety of colorful plant-based foods. 

Hummus is a fine topping for baked sweet or russet potatoes. Use it in a Greek salad with grape leaves and tofu feta, or combine hummus with brown rice, veggies, and fold into a corn tortilla. 

We especially enjoy eating hummus sandwiches on toasted whole grain bread with sliced red onion, fresh tomatoes, basil, and shredded red cabbage (pictured in the blue framed photo above).

There's no added oil in my recipe, so it doesn't add any unnecessary calories and works well in a vegan, gluten free, vegetarian, whole food, or conventional meal planning repertoire. 

Just be careful. You may find hummus irresistible. 

Now on to my blogger guests in this scrumptious hummus recipe roundup...

JD over at In the Kitch offers a hummus dip recipe that mixes hemp seeds, figs, olive oil, and greens with chickpeas.

 
Photo from JD at In the Kitch. What a yummy combination of ingredients.

Here's another...

This instant pot hummus recipe is an original from Corrie Cooks, instant pot lover and food blogger.

Corrie's presents his hummus recipe in a crockery bowl with fresh parsley, paprika, and extra-virgin olive oil to create an inviting look. 

My next guest is...

Elena from Happy Kitchen.Rocks whose recipe for Roasted Beet Hummus with Pita Chips sure is colorful as well as healthy, and tasty. 

Our last but not least guest blogger is Robin over at the Vegan Dollhouse. Her Vegan Hummus Recipe incorporates red cabbage sauerkraut and dill to heighten flavor and health. Yum, yum.

Now that you've seen this array of hummus recipes, I hope it has whet your appetite. 

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Vegan Coleslaw Quick Healthy Tasty

Looking for a quick, healthy, and tasty recipe for vegan coleslaw? This one is colorful, whole food plant-based, gluten free, and doesn't include fattening mayonnaise.



Post updated 8/11/2025

This fun-food recipe features two proud members of the cruciferous vegetable family, green and red cabbage. 

Cruciferous vegetables contain a variety of nutrients and phytochemicals that work synergistically to help boost immunity and prevent cancer.

Red cabbage is rich in vitamin A, C, and K, and contains the minerals potassium and manganese. One cup of chopped raw red cabbage is 27 calories with 0 grams of fat, 1 gram of protein, 7 grams of carbohydrates, 2 grams of dietary fiber, and 24 mg of sodium. 

Green cabbage is very low in saturated fat and cholesterol. It’s a good source of thiamine, calcium, iron, magnesium, phosphorus, and potassium, and is a very good source of dietary fiber, vitamin C, K, B6, folate, and manganese.

Additional ingredients in the slaw include carrots, celery, garlic, onion, and parsley. 

Garlic and onion are both in the Allium family, and contain Sulfur compounds with antioxidant, anti-inflammatory, and antimicrobial properties.

Parsley is a gentle plant-based body cleansing and detox agent. Used primarily for flavoring or to freshen breath, parsley has antioxidant and anti-inflammatory benefits including pain relief and strengthening the immune system. It also provides relief from gastrointestinal issues such as indigestion, stomach cramps, and bloating.

Note: I shop organic when it's available, because it's important that food comes from a source that hasn't been genetically modified. 

Research indicates organic food has higher nutrient value and tastes better too. A local health food store and farmers’ market are good places to find organic fruits and veggies.

Vegan coleslaw is a versatile dish, one that goes great at a picnic, potluck, or barbecue. Just as good, serve it anytime during the year. Savor its flavor at lunch or dinner with a bean and rice dish, sandwich, or alongside a hummus wrap for an economical, energizing meal.

Now on to the recipe...

Vegan Coleslaw Quick, Healthy, Tasty

Ingredients:

4 cups green cabbage 

2 cups red cabbage
4 large carrots
3 large stalks celery
1/2 large or 1 small red or yellow onion
2 large or 3 small cloves garlic minced
small bunch fresh parsley
2 Tablespoons extra virgin first cold pressed olive oil
4 Tablespoons freshly squeezed lemon juice
2 Tablespoons rice wine vinegar or apple cider vinegar

Optional: 1 packet or approx. 1 teaspoon Stevia (this sweetener is my personal preference. Choose whatever kind of sweetener you like or leave it out)

Pinch of salt and pepper
Optional: additional herbs and spices you enjoy

What to do:

1. Wash, but don't peel carrots-scrub the skin instead. Nutrients are at highest concentration close to the surface of the carrot. Just cut off ends of these and then wash the celery and cut off ends. Peel the onion.

2. Wash and cut green and red cabbage into chunks. Put chunks through the shredding attachment of your food processor. If you prefer, use a mandoline or knife. Then shred the carrots (can also use a shredder attachment of a spiralizer, if that works better for you) Put all three ingredients in a large serving bowl.

3. With the chopping blade of your food processor, chop the parsley until it's finely chopped. Next chop onion and garlic fine. Chop celery fine too. Place all into serving bowl.

4. In a separate small mixing bowl, pour in lemon juice, rice wine vinegar (or other vinegar you choose), stevia, salt, pepper, and other optional herbs and spices. When I made this dish I used dried oregano and basil too. Whisk everything together and drizzle onto the cabbage mixture. Mix well. 

5. Marinate for a few hours before serving to meld the flavors together or serve immediately for a fresh light taste. This recipe will serve 6-8 people. Leftover coleslaw should be refrigerated and kept no more than about 4-5 days.

Coleslaw goes well with veggie chili 

Eat Hummus Collard Wrap with Vegan Coleslaw and Pickle

Do you serve coleslaw often? Some fast food places serve coleslaw that is laden with mayonaise and has between 20-28 grams of fat per serving. Do you want to eat that many fat calories just to save time?

When you make coleslaw without the mayo, one serving is a healthy substitute for a portion of vegetables or salad. 

Do you have a special recipe for coleslaw? Please let me know about it by commenting below.

Did you know that cabbage is so healthy and do you use it in other recipes? Please comment below.

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