6 Simple Recipes Updating Basic Hummus

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.

Source: iStock

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.

Ingredients:

Hummus

  • 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

For serving

  • 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.