Instead of looking to rich, indulgent dips to pair with chips or vegetables, try making better-for-you hummus, a traditionally no-cook mixture of ground chickpeas and extra-virgin olive oil. This smooth, creamy combination takes just minutes to prepare in a blender or food processor and can be easily featured alongside salty pretzels, crispy pita wedges and fresh crudité alike. Not just for appetizers or simple snacking, however, hummus also transforms everyday sandwiches, salads and pizzas into next-level meals with little effort or time. Spread it onto bread, mix it into dressings or use it in place of sauce on pizza for a creative twist to traditional dishes. Check out Food Network’s top-five hummus recipes below for a varied roundup of classic and inspired versions of this no-fail favorite.
5. Buffalo Wing Hummus — Enjoy the flavors of Buffalo-style chicken wings without the meaty bones in this lookalike dip, boasting a combination of barbecue and hot sauces, plus a pinch of paprika for subtle spice.
4. Edamame Hummus — A key ingredient in Food Network Kitchens’ hummus is tahini, a soft sesame-seed paste that adds unbeatable silkiness to the easy recipe, ready to eat in mere minutes, thanks to timesaving frozen edamame.
Get the top three recipes
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them into three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
We love basic hummus, but if you’re looking for simple additions that would add a lot of flavor without too much preparation involved, check out these four variations.
First, start by making the classic version
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 »
Contrary to popular belief, FN staffers are not treated to mind-blowing tastings and delicious snack breaks daily. We pack lunches or grab take-out like everyone else. However, special occasions sneak up on us and when they do, they are not to be missed.
Food Network recently launched its brand-new magazine (which makes me insanely hungry every time I thumb through it). To celebrate, our test kitchen chefs served up one feature called 50 Toast Toppers. It’s my guess that our diligent cooks actually tackled all 50 but I lost count somewhere around 27.
The spread was bountiful and impressive which triggered a somewhat embarrassing stomach growl when I walked in. The base for each app was a baked round of French bread, brushed with creamy salted butter. Atop each was a tiny explosion of flavor, whether a bite of gorgonzola, fig jam and prosciutto or hummus with olive tapenade. Sweet and savory made appearances as the team served up tender blue crab with wasabi mayo, an addictive Nutella with tangy orange marmalade and butter-sautéed apples with thinly-sliced ham. The formula was only broken with bite-sized versions of Tyler’s Ultimate Pumpkin Pie. (the dessert featured on the cover). Silky. Sweet. Tart. Crunchy. YUM!
The spread looked complex for a beginner cook like myself. However, a chef confided to me that prep was actually simple. Apparently, I could knock out these toast toppers without issue (or fire alarm). With the holidays around the corner, I’m looking for easy.
Better yet, they are all featured in a pull-out booklet that can live with your cookbooks. Get details on the new FN magazine here.
And don’t miss when Bruce sits down with the magazine’s Editor-in-Chief, Maile Carpenter, on Monday.