No offense to spinach-artichoke dip, but there’s a new champion in the spreadable snack department. Hummus has always been a Middle Eastern favorite, and now Americans can’t seem to get enough of the chickpea concoction. The Wall Street Journal reported that 2012 saw Sabra sell about $315 million in hummus. The story goes on to report the boom was so big that some tobacco farmers switched gears and started planting chickpeas instead.
Even hardcore hummus fans can grow tired of the same flavor, though. And food recalls might leave you questioning whether buying the packaged stuff is worth the risk. Good news: Making your own is super easy. When you find yourself in the mood for dip that’s a little out of the ordinary, look no further than these recipes. You’ll be snacking in no time.
1. Edamame Hummus
Steamed soybeans with a sprinkle of salt might be great pre-sushi fare, but this Edamame Hummus from Food Network can stand alone. It has the creamy texture of hummus but offers a fresher taste that’s sure to please.
Start by blanching the edamame, then puree with some tahini, water, parsley, and plenty of spices. Stream in the oil and blend until it’s thick and creamy. Serve it up with veggies for a healthy snack, or pita chips for something a little heartier.
- ½ pound frozen, shelled edamame, about 1½ cups
- ¼ cup tahini
- ¼ cup water
- ½ teaspoon freshly grated lemon zest
- Juice of one lemon
- 1 garlic clove, smashed
- ¾ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh flat leaf parsley
- Sliced cucumbers, celery, and olives
Directions: In a food processor, puree edamame, tahini, water, lemon zest, lemon juice, garlic, salt, cumin, and coriander until smooth. With motor running, slowly drizzle in 2 tablespoons of the olive oil; blend to combine.
Transfer to a small bowl, stir in parsley and drizzle with remaining oil. Serve. Stores in the refrigerator, covered, for 1 day.
2. Black Bean Hummus With Lime and Cumin
For Tex-Mex fanatics, this Black Bean Hummus With Lime and Cumin from Good Life Eats, featured on Simple Bites, might be the perfect snack. Filled with chilies, cumin, and cilantro, it’s sort of like a combination of bean dip and salsa. Simply puree the legumes with spices, garlic, tahini, and finish by stirring in some green chiles and cilantro. A sprinkle of queso fresco makes for an extra special garnish. This dish is great for solo snacking, but it’s also great for last-minute entertaining.
- 1 (15-ounce) can black beans, drained and rinsed
- 1 garlic clove
- 2½ tablespoons olive oil
- 2 tablespoon tahini
- Juice of ½ lime
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 1 to 2 tablespoons chopped fresh cilantro
- 1 to 2 tablespoons fire roasted, diced green chiles
- Salt and pepper, to taste
Directions: Combine black beans, tahini, lime juice, olive oil, garlic, cumin, and chili powder in a food processor; blend until smooth. Add water to thin to desired consistency.
Stir in cilantro and chiles. Season with salt and pepper, to taste.
3. Fresh Pea Hummus
Give hummus the spring treatment by replacing the usual beans with sweet peas. Make this Fresh Pea Hummus from Martha Stewart’s Home Living to celebrate the season in style. With just 7 ingredients, it’s as simple as it is delicious.
Cook the fresh peas until just tender, then toss into the food processor with the rest of the ingredients. If fresh peas aren’t available, sub defrosted frozen ones instead. Using frozen peas means you can skip the blanching step, too. That makes this already fast recipe even speedier.
- 1 cup fresh shelled peas
- ¼ cup fresh cilantro
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 small garlic clove, minced
- ⅛ teaspoon ground cumin
Directions: Bring small pot of salted water to a boil. Add peas; cook until tender, about 2 minutes. Drain; run under cold water.
In a food processor, pulse peas, cilantro, tahini, lemon juice, garlic, and cumin for 30 to 40 seconds. Season with salt, to taste.
4. Boiled Peanut Hummus
While peanut butter on crackers makes a tasty snack, we like this deeply savory Boiled Peanut Hummus from Hugh Acheson, featured in Bon Appétit, just as much. Simply puree the peanuts, tahini, lemon juice, spices, and garlic. With the motor running, add the oil in an even stream, and thin with water as needed. This is definitely a nut lover’s dream.
- 1 cup shelled, boiled peanuts, about 2 cans
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 1 small garlic clove
- 2 tablespoons extra-virgin olive oil
- kosher salt
- Chips or pita
Directions: Place boiled peanuts, tahini, lemon juice, cumin, cayenne, and garlic in food processor; pulse to combine. With motor running, slowly add oil. Continue to puree, adding water, 1 tablespoon at a time, until smooth. Season with salt, to taste. Serve with chips or pita.
5. Beet and Lentil Hummus
If you thought you’d seen everything beets had to offer, get a load of this spread. Packed with the root veggie, this Beet and Lentil Hummus from Vegetarian Times is earthy, sweet, and sophisticated. It takes a little bit more effort than some of the other recipes, but the results are worth it.
Soak lentils overnight, then cook with chopped beets until tender. Add the mixture to a food processor, and blend in the remaining ingredients. Serve with any veggies you like, but we like the pop of color against pale jicama.
- ½ cup black beluga lentils, rinsed and soaked overnight
- 2 medium beets, peeled and cut into chunks
- 1 garlic clove, peeled
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon sea salt
Directions: Drain and rinse soaked lentils. Bring lentils, beets, and 1 cup water to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer 15 to 20 minutes, until all water is absorbed.
Chop garlic in food processor. Add tahini, oil, lemon juice, lemon zest, and salt, process until creamy. Add lentils and beets, and blend until smooth. Season, to taste.
6. Spicy Sweet Potato Hummus
Turn up the volume on traditional hummus with some unexpected ingredients. Cookie and Kate’s Spicy Sweet Potato Hummus, inspired by recipes from My New Roots and Whole Family Fare, packs tons of flavor into this dreamy spread. Blend all the ingredients as you would normally, but add some peeled sweet potatoes to the mix. A little bit of paprika and cayenne offer just enough of a kick. Your taste buds won’t know what hit them.
- 2 medium sweet potatoes
- 3 tablespoons olive oil
- 2 cups cooked chickpeas, 1 (15-ounce) can
- 3 tablespoons tahini
- 3 garlic cloves, peeled
- Juice of 1 lemon
- Zest of ½ lemon
- Sea salt
- 1½ teaspoons cayenne
- ½ teaspoon smoked paprika
- ¼ teaspoon cumin
Directions: Preheat oven to 400 degrees Fahrenheit. Bake sweet potatoes on middle oven rack or in a baking dish for 45 minutes to 1 hour. Potatoes should yield to pressure when squeezed.
Meanwhile, add remaining ingredients to food processor. Peel skins off sweet potatoes and add to food processor. Blend to combine. Serve.