New Twists on Hummus

While most classic recipes call for a chickpea base, we’re serving up flavors ranging from black-eyed peas to boiled peanuts.

  • Black-Eyed Pea Hummus
    Photo: Becky Luigart-Stayner

    Black-Eyed Pea Hummus

    Put a Southern spin on hummus by using black-eyed peas as the base. Serve with cornbread crackers or cheese straws, letting those Southern roots shine.
  • Edamame Hummus with Homemade Chips
    Kate Sears

    Edamame Hummus with Homemade Chips

    Add both a punch of flavor and a splash of color to your hummus with edamame. Pair with colorful, crunchy veggies or homemade Parmesan pita chips.
  • <p>Smoky Field Pea Hummus</p>

    Smoky Field Pea Hummus

    This is our new go-to summer dip. We use fresh field peas, a Southern staple, but feel free to use any legume you like.
  • <p>Mint-and-Pea Hummus on Flatbread</p><p>&#160;</p>

    Mint-and-Pea Hummus on Flatbread

    With a smooth texture and minty flavor, you’ll forget all about its classic chickpea cousin. And with only three ingredients, it's a perfect appetizer for party planning in a pinch.
  • Soybean Hummus

    Soybean Hummus

    In this recipe, use 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.
  • Split Pea Hummus
    Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

    Split Pea Hummus

    This fun Southern twist on traditional hummus is inexpensive and tasty. Serve it as an appetizer with fresh vegetables and pita chips.
  • Black Bean Hummus
    Photo: John Autry; Styling: Leigh Ann Ross

    Black Bean Hummus

    With a base of black beans, this hummus pairs well with tortilla chips or your favorite Mexican entrée. Leave out the jalapeño for a more mild flavor.
  • Red Pepper Hummus
    Photo: Randy Mayor; Styling: Cindy Barr

    Red Pepper Hummus

    Roasted red peppers add both color and rich flavor to a traditional hummus of white beans, garlic and tahini. It's easy to blend everything up a food processor, then you can cover and chill the dip until you're ready to serve.
  • Pumpkin Hummus
    Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

    Pumpkin Hummus

    This appetizer recipe offers a holiday-style twist on the traditional Middle Eastern spread. You can find pumpkinseeds--also called pepitas--in groceries and Mexican markets. Prepare this pumpkin hummus recipe up to a day ahead, and refrigerate.
  • Boiled Peanut Hummus
    Jennifer Davick

    Boiled Peanut Hummus

    While some season peanuts with Old Bay seasoning and star anise, simply salting the water yields a fabulous product. You can make this ahead; it keeps in the refrigerator up to five days.
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