This easy mustard hummus is loaded with flavor! The mustard gives this hummus a deeper flavor that you’ll love. This fresh, creamy, and delicious hummus recipe can be made for any party, year-round.
Super flavorful and unique homemade hummus
This easy mustard hummus is fresh, creamy, and delicious!
Homemade Mustard HummuIt’s a delicious twist on the classic oriental dip. Combining the rich creaminess of traditional hummus with the tangy notes of mustard, this flavorful concoction is a real crowd pleaser.
The hummus base is a smooth blend of chickpeas, tahini, lemon juice and garlic, creating a velvety texture that perfectly complements the pungent taste of the mustard. The addition of whole wheat or Dijon mustard gives the hummus a unique depth of flavor and a subtle spiciness, taking it to a new level.
Whether as a spread on warm flatbread, as a dip for fresh vegetables or french fries, or as a savory topping for sandwiches and wraps, homemade mustard hummus is an irresistible and versatile condiment that adds a touch of flavor to any meal.
Serve as a snack, bring as a party appetizer, or add to a game night buffet!
Required ingredients, substitutes and hints
Please refer to the recipe card at the end of the post (scroll down) for exact quantities and detailed instructions.
- Chickpeas: The basis for homemade hummus are chickpeas, also known as chickpeas. I always use cans for convenience.
- Mustard: You can use old-style mustard to add some texture to the hummus, or Dijon mustard for a smoother texture.
- Fresh lemon juice: Fresh lemon juice is really important. Don’t skip it!
- Tahini: Use good quality tahini and make sure it’s well stirred.
- Garlic: Use fresh garlic for this hummus and feel free to add an extra clove if you love the garlic flavor.
- Extra Virgin Olive Oil: For the hummus and for serving.
- Ground cumin: For extra taste!
- Salt: For a better taste, I recommend sea salt or kosher salt.
- ice water: Cold ice water provides a particularly creamy and fluffy texture.
Peel canned chickpeas two ways
- Place the chickpeas in a large bowl and fill with cold water. Rub the beans gently and vigorously between your hands to loosen the shells. Most skins are floating and you can pick and discard them. Drain the beans, pat dry, and then use your finger to remove the remaining shells.
- Place the chickpeas in a saucepan with water and 1 teaspoon baking soda. Simmer for 15 minutes or until the skin starts to loosen. Drain, rinse under cold water and remove the shell of the chickpeas.
How to cook mustard hummus step by step
Please refer to the recipe card at the end of the post (scroll down) for exact quantities and detailed instructions.
- Prepare the chickpeas
Drain and rinse the chickpeas. For a creamier and smoother hummus, remove the shells from the chickpeas.
- mixture
Combine chickpeas, Maille Old Style mustard, lemon juice, tahini, garlic, olive oil, cumin, salt and water in a food processor and blend until smooth.
- Try and adjust
Taste and add more lemon juice, garlic, cumin, or salt if needed.
- Lay up and serve
Place hummus on a serving plate and drizzle with extra virgin olive oil. Then serve with your favorite vegetables, chips or crackers.
recipe tips
- Mustard can be very strong for some people, so feel free to add more or less depending on your taste.
- You can prepare hummus in either a food processor or a high speed blender.
- Use ice water while mixing the hummus with tahini and spices. This creates a particularly creamy and fluffy texture.
Storage Instructions
Store your homemade hummus in an airtight container in the refrigerator for up to a week.
frequently asked Questions
I’ve found that removing the skin from the chickpeas results in a creamier and smoother texture. It’s not mandatory, but highly recommended for the absolute best hummus.
Homemade hummus will keep in an airtight container in the refrigerator for up to a week.
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Recipe card 📖
Easy Mustard Hummus
This easy mustard hummus is loaded with flavor! The mustard gives this hummus a deeper flavor that you’ll love. This fresh, creamy, and delicious hummus recipe can be made for any party, year-round.
instructions
Mustard Hummus:
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Drain and rinse the chickpeas. For a creamier and smoother hummus, remove the shells from the chickpeas (see the post content for instructions).
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Combine mustard, lemon juice, tahini, garlic, cumin, salt and water in a food processor and process until smooth.
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Add the chickpeas and drizzle with olive oil while stirring. Stir everything until smooth. Add another tablespoon of cold water to smoothen if needed. Taste and add more lemon juice or salt if needed.
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Place hummus on a plate and drizzle with extra virgin olive oil. Store homemade hummus in an airtight container and refrigerate for up to a week.
Mustard: You can use old-style mustard to add some texture to the hummus, or Dijon mustard for a smoother texture.
Save on computer Place homemade hummus in an airtight container and refrigerate for up to a week.
Recipe tips:
- Mustard can be very strong for some people, so feel free to add more or less depending on your taste.
- You can prepare hummus in either a food processor or a high speed blender.
- Use ice water while mixing the hummus with tahini and spices. This creates a particularly creamy and fluffy texture.
★ Did you make this recipe? Don’t forget to leave a star rating below!
Please note that nutritional information is a rough estimate and may vary depending on the products used.
Nourishment
Calories: 127kcalCarbohydrates: 10GProtein: 4GFat: 9GSaturated Fatty Acids: 1GPolyunsaturated fat: 3GMonounsaturated fatty acids: 4GSodium: 172mgPotassium: 126mgFiber: 3GSugar: 0.2GVitamin A: 17IUVitamin C: 4mgCalcium: 33mgIron: 1mg
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