Healthy Snack Ideas: 5 Fun & Fresh Takes on Hummus

Super Bowl weekend is upon us and even if you don’t love football (American football that is), you gotta love the excuse for all-day snacking. But no one wants to wake up on Monday morning with a junk food-filled stomach, because that never feels good. You can really easily put a healthy twist on all of your Super Bowl snacks, and one of our go-to’s is a big plate of crudités, veggie chips, wholegrain crackers, and all the hummus our hearts desire.

However… so many of the store-bought options come with a ton of sodium and added preservatives that we’re all better off without. That’s why we’ve put together 5 of our favorite homemade hummus recipes that have fun twists for added flavor and nutritional value.

For our moms not in the US and thoroughly unaware of Super Bowl activities, don’t worry, you’ll still love these healthy hummus recipes!

Recipe 1: Lemon Beetroot Hummus

Here’s what you’ll need: 

  • 2 cooked beets
  • 1 clove of garlic
  • 1 large lemon
  • 1/2 bunch of cilantro (coriander)
  • 1 can chickpeas (265g drained)
  • 2 tablespoons tahini
  • Salt and pepper
  • Toasted sesame seeds, for garnish

Here’s how to make it:

  1. Cut the beets into small chunks, peel the garlic clove, and thoroughly rinse the cilantro and remove the stems.
  2. Add all ingredients to a food processor or blender and whizz until combined.
  3. Zest the lemon and then juice it entirely.
  4. Add the lemon juice, sesame paste and salt and pepper to the blender and mix thoroughly.
  5. You may need to add a little water to get the desired consistency.
  6. Place in the fridge until ready to serve.

We like to sprinkle with sesame seeds and enjoy with pumpernickel crisps.

Recipe 2: Get Your Greens Hummus 

Here’s what you’ll need: 

  • 2 ripe avocados
  • 1-1/2 cups loosely packed baby spinach
  • 2 cups chickpeas
  • 1/3 cup tahini
  • 1 lime
  • 1-2 TBSP olive oil, as needed
  • Pink Himalayan sea salt
  • Parsley, for garnish
  • Red pepper flakes, for garnish

How to make it:

  1. Combine chickpeas, avocado flesh, and spinach into a food processor and blend until smooth.
  2. Add the tahini, lime juice (to your liking), olive oil and a good pinch of pink sea salt. Blend again until all incorporated.
  3. Chill until you’re ready to serve and garnish with parsley.

We like to top with red pepper flakes for a bit of heat and tuck into this one with veggie chips for a bit of crunch and even more nutritional value.

Recipe 3: Sweet Potato Hummus

Inspired by Liesel Davis — bonappetit.com

Here’s what you’ll need:

  • 1 large sweet potato (about 1½ pounds), peeled, cut into large pieces (about 3 cups)
  • 2 garlic cloves, smashed
  • 3 tablespoons tahini
  • 1 TBSP pure maple syrup
  • 1 lime
  • 1½ teaspoons kosher salt, plus more
  • Olive oil (for drizzling)

Here’s how to make it:

  1. Place a rack in upper third of oven and preheat to 375°F (190˚C). 
  2. Scatter sweet potato and garlic across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40 -45 minutes.
  3. Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. 
  4. Add tahini, kosher salt, maple syrup, and squeeze in the juice from lime; pulse to incorporate. With motor running, gradually add up to 1 cup of water to get desired consistency. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed.

We love having this one with red cabbage leaves — simply delicious!

Recipe 4: Harissa Hummus

Here’s what you’ll need: 

  • 1 large red bell pepper
  • 1 can chickpeas, drained
  • 1 small can crushed tomatoes
  • 1 TBSP harissa (mild, medium, or spicy — your choice!)
  • 1 clove garlic
  • 1 large lemon
  • 2 TBSP extra virgin olive oil
  • 2 TBSP tahini
  • Salt and pepper, to taste

Here’s how to make it:

  1. Preheat the oven to 400°F (200˚C). De-seed the peppers and chop into chunks. Spread them out on a baking tray and rub with the teaspoon of olive oil. Roast for 25 minutes until soft and slightly charred in places. Set aside to cool.
  2. Peel and crush the garlic. Zest and juice the lemon.
  3. Add the garlic, lemon zest and juice, roasted red peppers, harissa, extra virgin olive oil, tahini and chickpeas all in a food processor. Blend until smooth.
  4. Season to taste with salt and pepper. Chill until ready to serve.

We recommend topping with feta cheese and tucking into with fresh green beans and wholegrain crackers.

Recipe 5: Jalapeno Hummus

(inspired by thespruceeats.com

Here’s what you’ll need: 

  • 1 can chickpeas, drained
  • 1 Jalapeno pepper, chopped, seeds removed
  • 1/4 cup tahini
  • 1/2 bunch of cilantro (coriander)
  • 2 tablespoons garlic
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt

Here’s how to make it:

  1. In a blender or food processor, add the chickpeas, garlic, Jalapeno pepper, cilantro and olive oil.
  2. Add lime juice, tahini, and salt and blend well again. Hummus should be smooth and creamy. If needed, add 1 teaspoon of water at a time until you reach desired consistency.
  3. Chill until ready to serve!

We like to serve this one up with pita chips and baby carrots.


If you make any of these homemade hummus recipes be sure to snap a pic, share with us @baby2bodyofficial! For more recipe inspiration and nutritional guidance suited to your stage, download the Baby2Body iOS app.

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