Hummus Recipes

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.

Typically, this style of supersmooth hummus starts with dried chickpeas; we discovered a shortcut with canned chickpeas where a little baking soda softens or dissolves the peas' skins. Be sure to use a blender; a food processor will not get the hummus this smooth. Serve with soft whole-wheat pita and crudités.

A favorite among the staff, this vibrant dip is perfect for parties.

Prepare and refrigerate hummus a day ahead, and let it stand at room temperature for 30 minutes before serving with homemade pita chips.

Flavored with lime juice and sprinkled with cilantro, this Mexican-inspired dip is a great go-to appetizer.

You can also serve with assorted crudités. Make sure you rinse the black beans to cut down on sodium.

Bright, beautiful carrots give this dip its gorgeous hue, while a pinch of paprika adds a slight kick of spice.

This tahini-based Middle Eastern dip lends itself to endless variations. Feta, parsley and cumin come together to make hummus unlike anything you've ever had before.

Edamame replaces chickpeas in this unique riff. Dark sesame oil adds a toasty finish.

Don't let the peanut butter trip you up; this savory dip still packs all the great flavors of hummus with an unexpected, nutty note that provides thickness, creaminess, and flavor. Hummus is made more kid-friendly with the addition of peanut butter. Top with crushed peanuts for extra crunch. Serve with vegetables or pita chips. To easily measure 7 tablespoons water without losing count, pour 1/2 cup into a measuring cup and remove 1 tablespoon.

Thanks to blistered grape tomatoes and a sprinkling of herbs, this hummus adds fresh flavor to any dinner spread.

With its salty, tangy garnish of anchovies and lemon rind, this cannellini dip is dressed to impress.

This homemade hummus is a great appetizer for holiday parties and casual dinner get-togethers alike. Healthy dippers include baby carrots, bell peppers, pita chips, radishes, jicama, and sugar snap peas.

Adding curry-roasted cauliflower to creamy, dreamy hummus makes for a flavor-packed dip that's good for you, too.

This vibrant-colored hummus is a welcome addition to any table. Serve with crudités for an appetizer that won’t ruin your appetite.

"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 tailgates."

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.

The flavor of the hummus is similar to that of Indian lentil dal but is much easier to prepare. Serve with warm pita wedges.

"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)."

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.

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.

"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."

This dish makes a wholesome accompaniment for sandwiches and salads. Keep extra pita chips stored in an airtight container for up to three days.