This Easy Mustard Hummus is full of flavor! The mustard gives this hummus a deeper flavor that you will love. This fresh, creamy, and delicious hummus recipe can be made for any party all year round.
Super Flavorful & Unique Homemade Hummus
This Easy Mustard Hummus is fresh, creamy, and delicious!
Homemade Mustard Hummus is a delightful twist on the classic Middle Eastern dip. Combining the rich creaminess of traditional hummus with the tangy kick of mustard, this flavorful concoction is a true crowd-pleaser.
The hummus base is made from a smooth blend of chickpeas, tahini, lemon juice, and garlic, creating a velvety texture that perfectly complements the mustard’s sharp taste. Adding whole grain or Dijon mustard brings a unique depth of flavor and subtle heat, elevating the hummus to new heights.
Whether spread on warm pita bread, used as a dip for fresh vegetables or chips, or served as a zesty topping for sandwiches and wraps, homemade mustard hummus is an irresistible and versatile condiment that will add a burst of flavor to any meal.
Serve it as a snack, bring it as a party appetizer, or add it to a buffet for game nights!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chickpeas: The base of homemade hummus starts with chickpeas, a.k.a. garbanzo beans. I always use canned 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 a 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 flavor!
- Salt: For better taste, I recommend sea salt or kosher salt.
- Iced water: Cold iced water helps create an extra creamy and fluffy texture.
Peel Canned Chickpeas Two Ways
- Transfer the chickpeas to a large bowl and fill the bowl with cold water. Gently rub the beans vigorously between your hands to release the skins. Most of the skins will float, and you will be able to pick them and discard them. Drain the beans and pat them dry, then remove with your finger the remaining skins.
- Add the chickpeas to a pot of water with 1 teaspoon of baking soda. Simmer for 15 minutes or until the skin has come off. Drain and run under cool water and remove the skin of the chickpeas.
How to Make Mustard Hummus Step by Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Prep The Chickpeas
Drain the chickpeas and rinse. For a creamer and smooth hummus, remove the skin of the chickpeas.
- Blend
Combine the chickpeas, Maille Old Style Mustard, lemon juice, tahini, garlic, olive oil, cumin, salt, and water in a food processor and blend to a creamy purée.
- Taste & Adjust
Taste and add more lemon juice, garlic, cumin, or salt to taste if necessary.
- Top & Serve
Place hummus into a serving plate and drizzle with extra virgin olive oil. Then serve with your favorite veggies, chips, or crackers.
Recipe Tips
- Mustard can be very strong for some people, so feel free to add less or more according to your liking.
- You can make hummus in either a food processor or a high-powered blender.
- Use iced water when blending the hummus with the tahini and spices. This helps create an extra creamy and fluffy texture.
Storing Instructions
Store your homemade hummus in an airtight container in the refrigerator for up to one week.
Frequently Asked Questions
I’ve found that removing the skin from the chickpeas creates a creamier and smooth consistency. It’s not mandatory but is highly recommended for the absolute best hummus.
Homemade hummus will keep well stored in an airtight container in the refrigerator for up to one week.
More Recipes You’ll Love!
Recipe Card 📖
Easy Mustard Hummus
This Easy Mustard Hummus is full of flavor! The mustard gives this hummus a deeper flavor that you will love. This fresh, creamy, and delicious hummus recipe can be made for any party all year round.
Instructions
Mustard Hummus:
-
Drain the chickpeas and rinse. For a creamer and smooth hummus, remove the skin of the chickpeas (read post content for instructions).
-
Combine the mustard, lemon juice, tahini, garlic, cumin, salt, and water in a food processor, and blend to a creamy purée.
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Add chickpeas and then drizzle in the olive oil while blending. Blend until smooth. Add an additional tablespoon of cold water if needed to smooth. Taste and add more lemon juice or salt to taste if necessary.
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Place hummus into a dinner plate and drizzle with extra virgin olive oil. Store homemade hummus in an airtight container and refrigerate up to one week.
Mustard: You can use Old-style mustard to add some texture to the hummus or Dijon mustard for a smoother texture.
Store homemade hummus in an airtight container and refrigerate for up to one week.
Recipe Tips:
- Mustard can be very strong for some people, so feel free to add less or more according to your liking.
- You can make hummus in either a food processor or a high-powered blender.
- Use iced water when blending the hummus with the tahini and spices. This helps create an extra creamy and fluffy texture.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 127kcalCarbohydrates: 10gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 172mgPotassium: 126mgFiber: 3gSugar: 0.2gVitamin A: 17IUVitamin C: 4mgCalcium: 33mgIron: 1mg
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Oriana Romero
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