Houmous… or Hummus!
Okay, so technically today (13th May 2026) is International Hummus Day – BUT knowing that the word ‘hummus’ literally translates to ‘chickpeas’ – I always choose the spelling ‘houmous’! This also seems to be the spelling favoured by most UK supermarkets. Now, before you disappear because you think houmous is not for you (yes, I still know a few people who have never tried it)! did you know that there are so many ways to enjoy it?
Types of houmous
There are so many types of houmous that saying you don’t like it is almost like saying you don’t like cake! Please tell me you love cake?! So, first of all, just in case you have no clue what houmous is – it is generally chickpeas, blended to make a dip or spread, with a bit of garlic, lemon, and tahini added in. From there, the possibilities are endless. You can have a chunky houmous, a coarse houmous or a really really smooth houmous! You can also make houmous with other beans such as butter beans, or cannellini beans. Then, we come to flavours! Common ones include red pepper, caramelised onions and sweet chilli, all blended into flavour the houmous. Other flavours which seem to be growing in popularity are jalapeño, sundried tomato, Moroccan-inspired versions, and the latest one I tried – avocado houmous!
It is just a dip right?
Of course, houmous was originally marketed as a dip – specifically to go alongside crudités (sticks of crunchy veg), but it is also commonly used as a base to plate up falafel and also used as a spread in sandwiches. It works really well on a salad instead of mayonnaise and, of course, you can dip chips (or wedges) into houmous which adds some extra protein. Not my thing, but you can also stir it through pasta and yes, you can have houmous warm as well as straight from the fridge.
The Houmous Recipe
As there are now so many variations of houmous, it seemed only right to add another recipe to mark International Houmous Day! We already have a traditional houmous recipe and a spinach and mint houmous variation, and hopefully you will give this one a try and love it just as much!
One of the benefits of making your own houmous, is that you can adjust it to your own taste. If you love garlic – add a bit extra, not keen on tahini – leave it out. If you need it super smooth – add a bit of oil and blend it for longer. Perhaps you have a current favourite vegetable (or flavour) that you add to everything – try it! Sweet potato or beetroot houmous both work well. Of course, all recipes are trial and error, and some will work better than others (but almost all recipes can be saved)!
- 1 x 400 g tin chickpeas drained but keep the liquid
- 1-2 medium vacuum packed beetroot (approx 1/4 pack)
- 1/2 – 1 lemon
- 1 heaped teaspoon tahini or use 2 teaspoons sesame seeds blended
- 1-2 small garlic clove or 1/4 teaspoon garlic granules
- Black pepper
- Salt to taste I used Maldon sea salt
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Tip the chickpeas into the food processor and add 2 tablespoons of the reserved chickpea liquid.
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Add the beetroot.
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Squeeze in the juice of half a lemon, add the tahini, garlic, black pepper and salt.
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Blend until smooth (or leave chunky if you like) adding more of the reserved chickpea liquid if needed. Taste test. Adjust seasoning by adding more lemon or salt.
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Tip: Add beetroot in stages so you get the desired taste. Use fresh or vacuum packed beetroot – beetroot in vinegar should be avoided for this recipe.
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Serve topped with a few chickpeas, small cubes of beetroot, or a few seeds (sesame / pumpkin).
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Enjoy!
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: chopping boards, kitchen knives, mini blenders, garlic press, lemon juicer, and other items which you might need. Much appreciated!
Serving
Serve your houmous as a dip, a spread or a dressing! Spoon it, dollop it, smear it – whatever works best in the food you’re making.
My favourite ways are as a dip for crunchy carrot sticks (quick & easy afternoon snack), mixed into a salad as a dressing, or on a jacket potato with some homemade coleslaw.
I also spread it on sandwiches and wraps, almost always serve it with falafel, or simply add a spoonful to the side of my roast vegetables. Once you have a bowl in the fridge, it somehow seems to find its way on to almost anything!
Storing
Store your houmous in an airtight container in the fridge. It should keep (but likely not last)! for around 3 to 4 days. The consistency should stay the same, but if it does happen to get a bit too thick, just loosen it up with a bit of water, or oil if needed. If you have small lidded jars, you can also portion it so it is easy to add to lunch boxes or picnics (it must soon be picnic weather)?
You CAN freeze houmous! It freezes surprisingly well – just be sure to portion it up and make sure there is space in the pot for it to freeze without popping the lid off! As always, label and date and when you need it, defrost it fully in the fridge and give it a good stir before serving. As above, add a bit of extra liquid if needed to bring it back to a creamy texture.
Sharing
I hope you will consider having a go at houmous variations – particularly as it is houmous day!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Love beetroot houmous🩷My sister in law has her birthday on World Houmous/Hummus Day, then, hehe
Eva – did you have any houmous yourself on World Houmous Day? I went out with old schoolfriends and had falafel with houmous (yay!) What other flavoured houmous do you like?
You honoured it that day, hehe. I don’t think I did, actually, but there’s nearly always some homemade red lentil houmous in the fridge. I had some today, though! I blended some fresh basil into the last batch, very tasty 💛💚
Red lentil houmous? Ooo, that sounds interesting Eva! Homegrown basil?
I tried growing a few fresh herbs but they’re not liking our conditions lol. The plant from Netto is serving us well😋
Basil likes the warm – likely why I can only make it last a few weeks! (That or I just pick too much lol)!
Ahh, that would make sense, thank you (although we’re due to have a heatwave all of next week, I assume it will be the same for you!).