If you’ve ever had a hummus that tastes just a little better than all the others — and you can’t quite put your finger on why — this is that hummus. Inspired by the Mustard Seed Hummus Plate at one of my favorite hotels, Rancho Valencia, this version has a subtle dijon twist that makes it brighter, more flavorful, and honestly a little addictive.
It’s still everything you want in a classic hummus — creamy, scoopable, perfect for dipping — but the mustard adds that extra layer that keeps you going back for one more bite. Since we have a sesame allergy in my house, I skipped the tahini and used Greek yogurt for added creaminess, and you truly don’t miss it here. If you prefer a more traditional version, you can absolutely add tahini (see notes below).
This is the kind of dip that feels a little elevated but couldn’t be easier to throw together, making it perfect for everything from a casual snack board to a full mezze spread. I served it as part of a mezze-style appetizer with homemade pita chips, fresh veggies, tzatziki, tabbouleh, and stuffed peppers — and it was the first thing to disappear.
Ingredients
1 (15 oz) can chickpeas, drained and rinsed
2 tbsp lemon juice
2 tbsp seedy Dijon mustard
1 small garlic clove
3 tbsp olive oil
1 tbsp Greek yogurt
1 tbsp cold water
1/2 tsp sea salt
For serving: sliced cucumbers, carrots, tomatoes, pita bread, homemade pita chips (see below!)
Print RecipeInstructions
- Add the lemon juice, Dijon mustard, garlic, olive oil, Greek yogurt, chickpeas, and 1/2 teaspoon salt to a food processor. Blend until mostly smooth.
- Add the cold water, starting with 1 tablespoon, and blend again until smooth and creamy. If you’d like a thinner consistency, add another tablespoon as needed. I prefer it a little thicker and scoopable, so 1 tablespoon was perfect for me.
- Taste and adjust, adding more salt if needed.
- Serve with your favorite vegetables, pita bread, or homemade pita chips.
Easy Semi-Homemade Pita Chips
I served this with semi-homemade pita chips, which are incredibly easy to make and absolutely worth it — truly, no store-bought chip compares and when you see how simple they are to make, you’ll never go back! Here’s how:
Ingredients
4 slices pita bread
Avocado oil spray
Dried oregano
Cracked sea salt & pepper
Instructions
- Preheat oven to 375°F.
- Stack the pita breads and cut into triangles, like you would a pizza. Spread the pieces evenly on a parchment-lined baking sheet.
- Lightly spray with avocado oil, then season with oregano, salt, and pepper.
- Bake for 10–15 minutes, flipping halfway through, until golden and crisp. Keep an eye on them toward the end—they can brown quickly.
- Let cool slightly (they’ll crisp up even more as they sit), then serve alongside the hummus.
Notes
- Texture tip: This hummus is intentionally a little thicker and slightly more textured to mimic the Rancho Valencia version. For ultra-smooth hummus: If you prefer a super creamy, silky texture, take the extra step to peel the skins off the chickpeas before blending.
- No tahini, no problem: Greek yogurt keeps this creamy while making it a little lighter, but if you would like to use tahini, add in 1/4 cup.
- Use a good Dijon: This is where the flavor comes from, so choose one you love with visible seeds.
- Why the cold water: It’s the key to that smooth, whipped texture
It’s one of those simple recipes that feels a little more special and always gets people asking what’s in it. Save it for your next snack board or mezze spread—it’s the kind of easy upgrade you’ll come back to again and again.
