Images from Bon Appetit

Okay  yes, I admit the title is corny. But you try to come up with something that sums up these recipes better than that. I first broke my husband in to hummus many years ago by telling him how much protein was in it. It’s beans, I said! Beans are low fat! You can dip veggies into it! I didn’t tell him about the olive oil and tahini that goes into it. Sometimes you’ve got to do what you’ve got to do. Now he is hooked on all things hummus. And while I love traditional hummus with chickpeas, I also love mixing it up a little. Try these recipes and tell me the title isn’t fitting!

White Bean Hummus

You Will Need:

• 5 to 6 garlic cloves, unpeeled
• 1 tablespoon extra-virgin olive oil
• 1 1/8 teaspoons kosher salt
• 1 (15-ounce) can white beans, rinsed and drained
• 2 tablespoons white vinegar
• 2 teaspoons fresh lemon juice
• 1 tablespoon tahini
• 1 teaspoon fresh rosemary, finely chopped

Directions:

1. Transfer garlic cloves to 6-inch square of foil, drizzle with 1 teaspoon olive oil, sprinkle with 1/8 teaspoon salt, and wrap tightly.
2. Bake until tender, about 45 minutes.
3. Unwrap and let cool. DO AHEAD: Roasted garlic can be prepared ahead and refrigerated, in airtight container, up to 3 days.
4. Squeeze garlic cloves from skin into food processor.
5. Add white beans, remaining 2 teaspoons olive oil, vinegar, lemon juice, tahini, rosemary, and remaining 1 teaspoon salt and purée until smooth, about 2 minutes. DO AHEAD: Hummus can be prepared ahead and refrigerated in airtight container up to 3 days.

Green Pea Hummus

You Will Need:

• 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
• 3/4 teaspoon cumin seeds, toasted and cooled
• 1/2 cup fresh cilantro leaves
• 1 to 2 garlic cloves
• 1/4 cup well-stirred tahini (Middle Eastern sesame paste)
• 1/2 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions:

1. Cook peas in a saucepan of boiling salted water until just tender, 6 to 10 minutes. Drain and cool.
2. Coarsely grind cumin seeds in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cilantro and garlic (to taste) and finely chop.
3. Add peas, tahini, lemon juice, salt, and pepper and purée.

Cooks’ note: You can substitute 1 (10-oz) package frozen peas (not thawed) for fresh shelled peas. Cook according to package instructions before puréeing.

Edamame Hummus

You Will Need:

• 2 10-ounce packages frozen shelled edamame (soybeans)
• Kosher salt
• 2 10-ounce packages frozen peas
• 1/2 cup fresh lemon juice
• 2 teaspoons minced garlic
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 3/4 cup extra-virgin olive oil plus more for drizzling
• 1/4 cup chopped fresh cilantro plus more for garnish
• 1/4 cup chopped fresh mint plus more for garnish
• Freshly ground black pepper
• Endive spears

Directions:

1. Cook edamame in a large pot of boiling salted water until tender, 3-5 minutes.
2. Using a slotted spoon, transfer to a large bowl of ice water. Return water in pot to a boil and add peas; cook until heated through, about 1 minute. Transfer peas to bowl with edamame; let cool. Drain well.
3. Working in batches, pulse edamame and peas in a food processor until a coarse purée forms, about 30 seconds.
4. Transfer to a medium bowl.
5. Stir in juice and next 3 ingredients.
6. Gradually stir in 3/4 cup oil; mix well.
7. Stir in 1/4 cup cilantro and 1/4 cup mint.
8. Season with salt and pepper.
9. Transfer to a serving bowl; drizzle with oil and garnish with more herbs. Serve with endive spears.

DO AHEAD: Can be made 2 days ahead. Cover and chill.

Black Bean Hummus

You Will Need:

• 2 15-ounce cans black beans, rinsed, drained
• 3/4 cup tahini (sesame seed paste)
• 1/4 cup fresh lemon juice
• 1/4 cup (packed) chopped fresh cilantro
• 4 green onions, sliced
• 2 tablespoons olive oil
• 2 large garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Pita bread rounds, cut into triangles

Directions:

1. Combine first 9 ingredients in processor until smooth.
2. Season hummus to taste with salt and pepper.
3. Spoon hummus into bowl.
4. Serve with pita triangles.

Enjoy!

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