Some people might consider these recipes as “dips,” rather than hummus. Personally, I think any variety we can create, in both cooking and life, will only make the end product more interesting and tasty. Tradition is great, but so is innovation! 

I started with a basic recipe for hummus and then customized it by using different ingredients. I encourage you to do the same! 

*These recipes require a food processor

Spinach & Herb Hummus 

2 14-ounce cans garbanzo beans, drained 

1/2 cup tahini (sesame paste) 

2–3 tablespoons fresh garlic cloves 

1 teaspoon salt 

1 teaspoon ground white pepper 

1 ½ tablespoons ground cumin 

1/3 cup lemon juice 

2 tablespoons dried parsley 

1 10-ounce package frozen chopped spinach, thawed and pressed 

1/3 cup olive oil, more as necessary 

Water (optional as necessary) 

In the food processor bowl, add the beans, tahini, and garlic cloves, processing until finely chopped and combined, about 30 seconds. Add the salt, white pepper, cumin, lemon juice, processing again until incorporated. Add the parsley and spinach, continuing to process until the product is thoroughly blended and you are unable to pick out large bits of spinach. With the processor running, slowly drizzle in the olive oil until acquiring a smooth paste, adding more oil or water to get the consistency you like.

Roasted Red Pepper Hummus 

2 14-ounce cans red beans, drained 

1/2 cup tahini (sesame paste) 

2-3 tablespoons fresh garlic 

1 cup roasted red peppers, peeled and seeded 

1 teaspoon salt 

1/2 teaspoon cayenne pepper 

1 tablespoon ground cumin 

1 tablespoon chili powder 

1/3 cup lemon juice 

1/3 cup olive oil, more as necessary 

Water (optional, as necessary) 

In the food processor bowl, add the red beans, tahini, garlic cloves, and roasted red peppers, processing until finely chopped and combined, about 30 seconds. Add the salt, cayenne pepper, cumin, chili powder and lemon juice, processing again until incorporated. With the processor running, slowly drizzle in the olive oil until acquiring a smooth paste, adding more oil or water to get the consistency you like. 

Peppered Black Bean Hummus 

2 14-ounce cans black beans, drained 

1/2 cup tahini (sesame paste) 

2-3 tablespoons fresh garlic 

1 tablespoon ground black pepper 

1 teaspoon salt 

1 ½ tablespoons ground cumin 

1/3 cup lemon juice 

1/3 cup olive oil, more as necessary 

In the food processor bowl, add the black beans, tahini, and garlic cloves, processing until finely chopped and combined, about 30 seconds. Add the black pepper, salt, cumin, and lemon juice, processing again until incorporated. With the processor running, slowly drizzle in the olive oil until acquiring a smoother paste, adding more oil or water to get the consistency you like.

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Bruce Brown and his wife, Barbara, are the co-owners of Bruce’s Fabulous Foods in downtown Marion. Opened in 2001, the restaurant has become a centerpiece of life in McDowell County and has been featured in several local magazines, including Our State and WNC Magazine. Bruce also appears on ABC-13 for a weekly segment called “Carolina Kitchen.”