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Hummus is a deliciously filling snack as it’s fiber-rich and protein-packed. It’s easily scooped up with nutritious vegetables, whole grain pitas or crackers, smeared on wraps or sandwiches, or even added to a salad.

However, keep your taste buds humming with these homemade hummus recipes with beans other than chickpeas or adding seasonal ingredients like pumpkin, beets, squash, peppers or carrots.

Classic Hummus

  • 1 15.5-ounce can chickpeas
  • 1/3 cup tahini (sesame seed paste)
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • Kosher salt to taste

Beet Hummus

  • 1 15.5-ounce can cannellini beans
  • 1/3 cup tahini (sesame seed paste)
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 tablespoons lemon juice
  • 1 garlic clove
  • ½ cup cooked beets
  • Kosher salt to taste

Spicy White Bean Hummus

  • 2 15.5-ounce cans great northern beans
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 1/4 cup fresh lemon juice
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped cilantro
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 pinch cayenne pepper

Buffalo-Spiced Squash Hummus

  • 2 pounds butternut squash, peeled, cubed, tossed in 1 tablespoon olive oil and roasted for 20 minutes at 350°F. (Find already cubed butternut squash in produce section).
  • ¼ cup tahini
  • ½ cup buffalo wing sauce
  • Topped with blue cheese crumbles

Pumpkin Hummus

  • 1 15.5-ounce can chickpeas
  • 3/4 cup 100% pure pumpkin
  • 3 tablespoons lemon juice
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley

Directions: Rinse and drain canned beans. Combine all ingredients in a food processor until smooth. Add 1 tablespoon of water or oil at a time to create a thinner consistency.

However you enjoy your hummus, make sure to pair with your favorite vegetables and whole grain crackers or pitas for a protein-packed and fiber-ful snack.

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