Bring back the hummus!

My old hummus recipes might be coming back from the discard pile.

My blog has been through many iterations, and is starting to shift back to what it originally was made to be, which is a space just for creating good recipes that people can make and love. It’s becoming less about random people finding me through Google searches and more about making sure the people who are already visiting my site find recipes they truly want.

I used to have seven different hummus recipes on the blog. Years ago, I removed all but one of the recipes after someone told me it wasn't good to have recipes on your blog that you'll never rank for. In SEO speak, those posts just weigh down your blog and don’t help uplift the rankings of your other recipes.

Serving my roasted beet hummus as the base of a smoked salmon salad with farro and frisee, and topped with a light vinaigrette. Another recipe no longer on the blog.

Even though they weren’t performing well, these hummus recipes were great ones that I really liked and would make regularly. I usually keep a batch of hummus handy to use as a dip, eat as a snack with veggies, add to salads… It’s a fridge staple.

Lately, as I plan out my recipe content ideas, these hummus recipes have been on my mind. I’ve been thinking more and more about bringing them back, because, honestly, part of me wonders, who cares if I rank for them at this point?

Maybe I won’t revive every single one, but if I can re-test them and make sure they’re delicious, I think I’m going to start reintroducing them. At this point in my recipe testing journey, I could definitely take a closer look at each one and make them even better. That’s a time-intensive task I’m feeling ready to do.

Now, not all my hummus recipes are created alike. Some of the hummus recipes I made used chickpeas, as you would expect, but one was a black bean hummus, and I even made one with lima beans. I also had versions made with carrots and beets to get some bright colors. The one that's still live on the blog is an all-time favorite: Cilantro Jalepeno Hummus. None of your run-of-the-mill hummus options here!

To give you first dibs, I’m sharing my archived roasted beet hummus. I don’t think this one needs any ingredient changes, but I might beef up the instructions to cook the chickpeas with some baking soda and share how to make this from dried chickpeas. This helps break down the skins and yields a smoother hummus.

Roasted Beet Hummus Recipe

Ingredients