Every month, Food Network Magazine puts chefs from Food Network Kitchens to the test:  Create three inventive recipes with common supermarket ingredients like root beer and ice cream cones.

Hummus, a relatively modern refrigerator staple, is often used as a light, healthy dip for crackers, celery sticks and pita triangles. This month, Miriam Garron, Jay Brooks and Bob Hoebee put a fresh spin on the Mediterranean classic made with chickpeas, tahini, olive oil, salt and pepper.

Try the three recipes and add hummus to turkey sliders to keep them moist and rich, create a creamy soup or whip up a chickpea flatbread.

Get the recipes and vote for your favorite »