Packed with good-for-you fats, hummus is a favorite go-to for quick, healthy snacks and hors d'oeuvres.
This recipe collection illustrates just how versatile hummus can be. Experimenting with flavors and preparation methods isn't
tricky as long as you have mastered a basic hummus, which isn't hard to do. For that reason, we'll start off with Traditional Hummus.
This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil; it lends itself to several variations. Prepare and refrigerate it a day ahead; let it stand at room temperature for 30 minutes before serving. Garnish with a lemon wedge and fresh parsley sprig, and serve with Spicy Baked Pita Chips.
View Recipe: Traditional Hummus
This vibrant-colored hummus is a welcome addition to any table. Serve with crudités for an appetizer that won’t ruin your
View Recipe: Roasted Red Pepper Hummus
"Wow" your guests at your next gathering with this super easy and delicious spicy black bean hummus. "I created this recipe
three years ago based on a popular appetizer my friends ordered at a pizzeria in Greenville, South Carolina,” said reader
and recipe developer Maureen Redmond. “I researched the ingredients and added my own variations to suit my preference for
spicy flavors. I received glowing feedback from my husband and friends, and now I keep this recipe on hand for parties and
View Recipe: Spicy Black Bean Hummus
This recipe uses frozen shelled edamame in place of chickpeas. It is also good as a spread on flatbread for a wrap sandwich
or as a dip with cut-up raw vegetables. Add extra flavor to the pita chips by lightly toasting them, then rubbing them with
the cut side of a halved raw garlic clove.
View Recipe: Soybean Hummus
The flavor of the hummus is similar to that of Indian lentil dal but is much easier to prepare. Serve with warm pita wedges.
View Recipe: Cumin Curried Hummus
"I came up with this recipe because I had an eggplant I wanted to use,” said one Cooking Light reader. “I noticed, when looking
at my favorite recipes for hummus and baba ghanoush, that they were quite similar, so I combined the two, making a large amount
of dip with half the work. I make this dish for parties. Leftovers are great for snacks and sandwiches (especially served
in a pita with lettuce and roasted peppers)."
View Recipe: Baba Gha-Hummus
This is a great option for entertaining during a busy week. It can be made up to two days in advance; just cover and chill.
View Recipe: Black-Eyed Pea Hummus
You can also serve with assorted crudités. Make sure you rinse the black beans to cut down on sodium.
View Recipe: Black Bean Hummus
For convenience, prepare the dip up to three days in advance and refrigerate in an airtight container. Serve with pita wedges
and bell pepper strips.
View Recipe: Red Pepper Hummus
"I came up with this recipe exploring ways to get more fiber in my diet,” said one Cooking Light reader. “The tomatoes give
it a warm, coral-like color."
View Recipe: Garlic and Sun-Dried Tomato Hummus
This dish makes a wholesome accompaniment for sandwiches and salads. Keep extra pita chips stored in an airtight container
for up to three days.
View Recipe: Lemony Hummus with Spicy Whole-Wheat Pita Chips