Hummus Recipes

"Hummus is the hardest thing to get right," chef Michael Solomonov says. "It has to be rich, creamy and mildly nutty." To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them. While Americans now flavor hummus with everything from pureed red peppers to fresh herbs, Solomonov says among the fanciest garnishes you can find in Israel are whole chickpeas, paprika and lemon-spiked tahini, used for hummus masabacha.

This brightly colored hummus has a slight sweetness and lots of rich flavor.

Soft, sweet and earthy, roasted beets make for a vivid pink dip that’s a fun take on hummus. If you are pressed for time, use the preroasted beets available in many supermarket produce sections instead of roasting your own.

Michael Solomonov makes his signature hummus at Zahav with an unusually generous amount of tahini—something that distinguishes the hummus of his native Israel from that of other Middle Eastern countries. He tops the dish with warm chickpeas fried with jalapeño, cumin and crushed Aleppo pepper.

For a new twist on the usual hummus or guacamole, try this delicious mash-up of the two. It's great with crudités, crackers and corn chips, or as a sandwich spread.

This classic chickpea hummus recipe is deliciously smooth and creamy.

The buttery texture of lima beans make an outstanding smooth and creamy hummus. Serve them up with some vegetables or crackers and you have the perfect party dip.

This hummus packs a punch of flavor. You can adjust the intensity by adding more or less roasted garlic to suit your taste.

This hummus is both tasty and extra healthy. The creamy white beans and slightly chewy kale give it a lot of texture and flavor.

The unexpected topping of sautéed ground beef and pine nuts adds texture and deep flavor to this extra-creamy chickpea spread.

Using jarred roasted red peppers makes this hummus super-easy and fast. A generous sprinkle of hot paprika and a drizzle of extra-virgin olive oil are all that are needed to dress it up.

Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup.

“Kids like hummus,” says Alice Waters, “and they like to make the little flatbreads and heat them like tortillas; the whole process is irresistible, and the price is practically nonexistent.”

Sweet potatoes add a hint of sweetness to regular hummus.

Making this dressing is a great way to use up those half-empty containers of hummus. It has a thick, creamy quality thanks to the chickpeas and tahini but is totally dairy-free.

This ten-minute hummus is great to whip up for unexpected guests or for an easy and healthy lunch.

Food stylist extraordinaire Susan Spungen makes a trio of deeply delicious hummus: one plain, one beet and one herb. She presents them in big bowls with plenty of colorful, fun garnishes.