The key to this classic is using a high-powered blender. Simply toss the ingredients in the blender, blend on low speed until everything combines, increase the speed until the hummus is smooth, and ta-da! It’s the homemade hummus you’ve always dreamed of. Add salt with caution, as cans of chickpeas have varying levels of sodium.
The bad news? This recipe does recommend soaking and peeling dry chickpeas and credits the amazing texture to this timely method. The good news is you don’t have to fire-roast your own peppers. Store-bought is a-OK and the former step is actually way easier than it sounds. A light drizzle of chili oil on the final product makes it look (and taste) like a true culinary masterpiece.
Why eat hummus and guacamole separately when you can eat them together? OK, this recipe doesn’t exactly blend the two cult dips, but it does combine the best of both worlds. Simply pick your poison—pita, tortilla chips, or veggies—and enjoy this ultra-creamy Mediterranean/Mexican heaven. Pro tip: Drain the salsa before topping off the hummus so the dip doesn’t get watery.
Everything bagel, meet your new rival. This hummus is everything amazing about the everything bagel without the brick it leaves in your stomach. It’s all about the “everything” seasoning, but the hint of roasted garlic and sesame oil doesn’t hurt either. Bonus points for scooping the dip with bagel chips.
Talk about a crowd-pleaser. This nearly neon dip is packed with both vitamins and flavor. Don’t love beets? The taste is subtle enough to appease beet haters but strong enough to convince any taster that classic hummus can beet it—temporarily, at least.
Believe it or not, hummus isn’t all about chickpeas. Take this lentil-based version, for example. The perfect combination of protein, crunch, and veggie, it’s equally as healthy as it is delicious. The walnut gives the dip a heartier taste and texture, and the roasted carrots soften and sweet the taste to perfection.
Do you consider hummus the main star, not the understudy? This recipe is versatile enough to be both, and the added veggies, fruit, and extra love make it the perfect lunch or dinner. Heck, throw a poached egg on it for breakfast. Even better? You can experiment to your heart’s content. We love playing with proteins, roasted veggies, nuts, and cheeses. And tell your parents it’s true: Chips and dip truly is a nutritious meal.
Meet the healthier version of cheesy spinach dip. Spinach, feta, pine nuts, and dill blend with the usual hummus suspects (chickpeas, tahini, lemon) to create a decadent dip that feels like a splurge but is far from it. We also love using it as a sandwich spread or stand-in salad dressing.
Beans are delicious (and nutritious), but let’s face it: They’re not the easiest to digest. Which, in certain bodies, can lead to bloating and gas. That’s where zucchini comes in. This hummus is just as creamy, thick, and delicious as chickpea-based recipes but is bean-free and Paleo-friendly. For an extra punch, add a dash of cumin.
White beans are another great way to change up hummus. The result is a slightly softer taste but just as thick texture. Sweetened with a touch of maple syrup and spiced with your favorite buffalo sauce, this dip is the perfect replacement for fried chicken wings. You can even go wild and top this hummus with roasted chicken.
You may be skeptical of dessert hummus, but trust us, it’s worth it. Sweetened with cashew butter, maple syrup, brown sugar, and cinnamon, the chickpeas serve as the perfect protein base for this cookie dough-inspired dip.
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