I am so excited to share this recipe with you today! Proudly introducing…my FAVORITE hummus I have ever eaten. And I have eaten pounds upon pounds of hummus (along with baby carrots; I’m obsessed) in my lifetime. This honey mustard hummus combines two of my absolute favorite condiments: honey mustard and hummus and I am HERE FOR IT.  I also love that this recipe uses 100% pantry-staple ingredients, so you should hopefully be able to whip up a fresh batch of this honey mustard hummus anytime! I cannot wait to hear how you like it ?

I’ve posted this on my Instagram stories before, but I absolutely LOVE this homemade honey mustard salad dressing. The Greek yogurt makes it deliciously creamy, yet it also reminds of a vinaigrette dressing. I’m obsessed and honestly can’t count how many times I’ve made this recipe over the years. One day I had a little bit of this sunshine salad dressing left, along with just a bit of store-bought hummus. I decided to mix them together, and it was yummy. I then had the idea to create a homemade honey mustard flavored hummus for the blog sometime…and here we are!

Let’s talk a little bit about what you’ll need to make this recipe!

Ingredients for Honey Mustard Hummus

Chickpeas

In case you weren’t aware, hummus is made out of chickpeas (aka garbanzo beans). I personally always use canned beans which I find much easier than cooking your own from dried. You will need one can of chickpeas for this recipe! I know it’s a pain, but I always take the extra step of peeling the skins off of the chickpeas to make the hummus ultra creamy and smooth. This is optional though; feel free to simply dump the (drained) chickpeas straight into your blender or food processor!

Dijon Mustard

One of the biggest flavor factors in this honey MUSTARD profile is…mustard! I find Dijon mustard to definitely be the best type of mustard to use here. You can probably use regular yellow mustard…but I haven’t tried this and can’t vouch for the final flavor!

Honey

Another necessary ingredient in HONEY mustard is the honey ? You will just need two tablespoons for the perfect balance of flavor! If adding honey to a savory hummus sounds weird, trust me in that this hummus isn’t sweet. The touch of honey balances out the stronger mustard and garlic flavors!

Olive oil

I decided to use a mix of olive oil and tahini in this hummus, which is pretty traditional. However, if you don’t have tahini, you can simply double the olive oil and use ¼ cup instead of two tablespoons! I personally prefer using extra virgin olive oil in my recipes, although technically you could also sub another type of oil here too.

Tahini

I also use tahini in my sweet potato hummus! Tahini is simply ground sesame seeds, and I always find it easily next to the peanut butter at grocery stores. Store-bought hummus pretty much always includes tahini, in case you were wondering. It’s a staple ingredient for the best taste and texture. However, as I mentioned, you can omit if you don’t have any on hand and double the olive oil!

Lemon juice

I happened to have some fresh lemons in my fridge, but you can always sub store-bought/bottled lemon juice in this hummus recipe too which will work great! The lemon juice brightens up the flavor.

Water

I added two tablespoons of water to make the hummus not quite so thick and easier to use as a dip. However, another option is to reserve the liquid from the drained can of chickpeas!

Garlic

I used fresh garlic cloves, but you could also substitute with dried garlic powder to taste if you don’t have fresh or minced garlic on hand. For one batch, I used 3 HUGE cloves of garlic (as shown in the pictures)…and as much as I love garlic, it was honestly a bit too strong. My husband actually didn’t think so, as he loves garlic and strong flavors. But anyways, I’d recommend using two cloves of garlic!

Salt and Pepper

I rarely measure amounts for salt and pepper, especially as I usually use freshly ground which is a bit more difficult to measure since I grind it directly in the recipe versus using a measuring spoon. But definitely don’t leave these ingredients out! And if you don’t have freshly ground black pepper and sea salt, any type will do. ?

Serving Suggestions

As I mentioned, I love dipping baby carrots (or any fresh vegetables!) into this hummus. Crackers are also delicious, as well as pretzels. I’ve also used it as a condiment for turkey and cheese sandwiches. Or even on top of toast instead of avocado toast for a change. So many options here!

I’d love to hear if you try this recipe! Leave a comment below on the blog, or tag me on Instagram or Facebook. ?