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 HummusPut 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 ChipsAdd 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.
Smoky Field Pea HummusThis is our new go-to summer dip. We use fresh field peas, a Southern staple, but feel free to use any legume you like.
Mint-and-Pea Hummus on FlatbreadWith 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 HummusIn 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 HummusThis fun Southern twist on traditional hummus is inexpensive and tasty. Serve it as an appetizer with fresh vegetables and pita chips.
Black Bean HummusWith 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 HummusRoasted 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 HummusThis 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 HummusWhile 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.