If you’re like me you’re always trying to get more protein into your own diet (and if you have kids, theirs too!). Ditto for fiber. Well, it turns out that hummus is a phenomenal vehicle for both protein and fiber (thank you, chickpeas!) plus of course it tastes delicious. And bonus: it’s done in a jiffy – just throw all the ingredients in a food processor and pulse. So, we’ve been eating a LOT of hummus… and I decided it was time to branch out and experiment with some different varietals.
I had more success with my kids eating these when I referred to them as “dips”… they are apparently still of the childhood mindset that hummus is a one-type thing, not to be altered. Most of them have a base of chickpeas, tahini and lemon juice, but a few are even more outside the box… For example, the sweet pea and edamame recipes both make use of their eponymous frozen versions as an alternative to chickpeas.
Enjoy our round-up of the most delicious different hummus recipes we found (along with a few other bean dips), in a rainbow of colors and flavors. They were fun to discover, make and eat!