Take a Dip

New hummus options and more serve up irresistible snacks or a light meal packed with good-for-you ingredients

We love dips. But don’t just think of them as party fare like that sour cream and onion dip your mom served with potato chips. Pick the right dip and you can make a meal of it. Dips made from beans, yogurt and vegetables are real food, and dipping with whole-wheat pitas, crackers and vegetables makes the meal downright virtuous.

The rise of hummus seemed like a short-term fad when it came on the scene a few years ago, but it shows no sign of fading away. The nutty flavors of chickpeas and sesame, spiked with lemon and garlic have captured our attention, and with it, a place in the dips section of the store. It doesn’t hurt that the dip is packed with protein, fiber and even some calcium to help us feel healthier while dipping. In addition to plain hummus served with a puddle of good olive oil on top—the way it has been made in the Middle East since antiquity— we like to take a riff on it in this melting pot. Now you will also find many ready-made flavors in the deli case.

Once you try some of these fun hummus variations, branch out with a classic bean dip or a creamy yogurt dip. There is also good dipping to be had beyond hummus.

Classic Smooth Hummus with Variations

Makes 4 servings (about 1¾ cups base hummus)

If you have ever made hummus without peeling the beans, you will see just how big a difference this can make. If you don’t mind a little texture, by all means, skip the peeling step. This recipe includes some of the popular optional add-ins for hummus. If creativity strikes, add whatever sounds good to you.

1 (15-ounce) can chickpeas, drained, skinned if desired

2 cloves garlic, peeled

½ teaspoon salt

½ cup tahini

2 tablespoons fresh lemon juice

¼ cup ice water

1 to 2 additional tablespoons fresh lemon juice, to taste

salt, to taste

extra virgin olive oil, for garnish

paprika, for garnish

pita bread, crackers, chips, sliced cucumber or veggies for dipping

Flavor Variations (pick one, if desired):

1 (8-ounce) jar roasted red peppers, drained, patted dry and diced

½ cup sun-dried tomatoes in oil, minced

4 large artichoke hearts, drained and diced

1 head roasted garlic (see Cook’s Note)

1 small chipotle chile canned in adobo, diced

¼ cup pesto sauce

1. Drain the chickpeas in a strainer set over a bowl, and save the juice (aquafaba), if desired (see left). Skin if desired (see Tricks of the Trade below).

2. With the machine running, drop the garlic cloves into the food processor bowl, mincing them finely. Pour the chickpeas through the feed tube, grinding them to a paste. Scrape down, add the salt, and repeat until a very smooth, thick paste is produced. Add the tahini, any flavor variations, if using, and purée to mix. With the machine running, drizzle in the lemon juice and ice water. If desired, add more water for a looser consistency.

3. Add more lemon and salt to taste. Serve drizzled with olive oil and sprinkled with paprika. If desired, also top with a sprinkle of your optional flavor variation.

Cook’s Note:

To roast garlic, preheat the oven to 350°F. Peel garlic cloves and put them in an oven-safe ramekin or place on a square of foil. Drizzle with 1 tablespoon olive oil and cover or crimp the foil loosely around the garlic. Put the garlic in the oven for 20 minutes, shake it, and then bake an additional 10 minutes, depending on the size of the cloves. Uncover and pierce a clove with a paring knife; they are done when they are butter soft. Let cool. Do not chop before adding to this recipe.

Tricks of the Trade

One trick that will make your homemade hummus just as velvety smooth as the ones you buy at the store is to skin the chickpeas. Whether you are using home-cooked or canned chickpeas, there is a thin, translucent skin wrapped around the soft center.

To remove the skins, place the drained chickpeas in a large bowl and cover with cold water by 2 inches. Use your fingers to knead and squeeze the beans and pop off the skins without crushing the beans. The skins will float to the surface, where you can skim them off. Discard the skins, then drain the skinned chickpeas again.

Avocado Hummus

Makes 4 servings (21/4 cups)

In this pale green dip, guacamole and hummus merge to create a lush, creamy fusion dip. Avocados are full of good fats and fiber, making this as nutritious as it is delicious.

1 clove garlic, peeled

1 (15-ounce) can chickpeas, drained, and skinned, if desired

2 large avocados, pitted ¼ cup fresh lemon juice

2 tablespoons tahini

2 tablespoons extra virgin olive oil

1 teaspoon salt

1. Secure the lid of the food processor and turn it on, and drop the garlic clove in through the feed tube with the machine running. Turn the machine off, take off the lid, and scrape the garlic down. Add the drained (and skinned, if desired) chickpeas and avocado flesh. Process until very smooth.

2. Add the lemon, tahini, olive oil and salt and process, scraping the mixture up from the bottom to make sure it’s well combined.

3. Serve immediately or cover with plastic wrap, pressed down against the entire surface, before refrigerating.

Mediterranean White Bean Hummus

Makes 4 servings (2 cups)

While chickpeas have their nutty, hearty charm, it’s fun to use white beans, which are mild and creamy. In this rendition, hummus gets a boost of flavor from Parmesan cheese and fresh rosemary.

1 (15-ounce) can white beans, drained

1 clove garlic, peeled

½ cup shredded Parmesan cheese

2 tablespoons tahini

2 tablespoons fresh lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon fresh rosemary, plus a few sprigs for garnish

½ teaspoon salt

Optional Garnishes

olive oil drizzle

marinated artichoke hearts

diced tomatoes

mushrooms

chopped parsley

1. Drain the white beans and reserve the juices to thin the dip, if necessary. Secure the lid of the food processor and turn it on. Drop the peeled garlic through the feed tube with the machine running. Scrape it down and add the beans, Parmesan and tahini and process until very smooth. Add the lemon juice, olive oil, rosemary and salt and process to mix well; the rosemary will be finely chopped, not puréed.

Chocolate Hummus

Makes 4 servings (2 cups)

Believe it or not, our beloved hummus can be made into a sweet, chocolaty dip. Try serving this with sliced apples and whole strawberries for dipping, without telling anyone that it’s made with beans. They may think it is a homemade Nutella and never be the wiser. It’s also great scooped up with pitas or bagels, for lunch or a snack.

1 (15-ounce) can chickpeas, drained, skinned if desired

¼ cup almond butter

½ cup cocoa

½ cup light brown sugar

½ teaspoon salt

1 teaspoon vanilla

½ cup water

1. Place the drained chickpeas, almond butter, cocoa and brown sugar in the food processor bowl. Process until a smooth paste is produced, scraping down once or twice to make sure all the beans are puréed.

2. Add the salt and vanilla. Turn on the machine and pour the water in through the feed tube with the machine running.

Indian Spinach Dip with Apple

Makes 4 servings (2 cups)

In India, there are lovely chutneys and raitas, which are served as condiments. They are so tasty that you might be tempted to simply eat them with a spoon. In this quick and easy Indian-inspired dip, tangy yogurt, savory curry spice and sweet, crunchy apples provide a mouthful of flavors and textures.

1 tablespoon chopped fresh ginger

4 ounces (4 cups) salad spinach

1 cup Greek yogurt, plain

½ cup sour cream

1 teaspoon curry powder

½ teaspoon salt

1 teaspoon fresh lemon juice

1 medium sweet apple, chopped

chapati or pita breads

1. In a food processor, place the ginger and spinach and secure the lid. Process until all the spinach and ginger are minced. Add the yogurt, sour cream, curry powder, salt and lemon juice and process, scraping down and repeating to make sure mixture is smooth.

2. Transfer to a bowl or storage tub and stir in the apples.

Chipotle Bean Dip

Makes 4 to 6 servings (2 cups)

When you open a can of chipotles in adobo, you have a sweet, smoky flavor bomb, full of depth and complexity. Use two of the chilies in this dip, and if it seems mild to you, add some of the adobo sauce too. You can put the remaining chilies and sauce in a quart-sized freezer bag, spread them flat, and freeze them. Then you can break off a chile whenever you need it, for salsas, chili, marinades, or anything where you need a little smoky heat. The dip is fantastic solo, or in burritos or tostadas, but you have the option of making an old-school layered party dip, too, and loading it up with color, crunch and creamy sour cream.

1 teaspoon extra virgin olive oil

½ large onion, chopped

2 cloves garlic, sliced

2 medium chipotle chilies canned in adobo, or to taste

1 (15-ounce) can red kidney beans, drained

1 tablespoon fresh lime juice

1 teaspoon cumin

½ teaspoon salt

1. For the dip, drizzle the olive oil in a small sauté pan and place over medium heat, then add the onion and garlic. Sauté, stirring often, for about 10 minutes. When the onions are soft and golden, scrape them into the food processor bowl. Add the chipotle peppers, drained beans, lime, cumin and salt. Process until a smooth paste forms, scraping down and repeating as necessary.

Cook’s Note:

For a twist on the ever-popular layered dip, spread the bean dip in an 8-inch square glass baking dish. Spread 1 cup corn kernels (drained) over the top in an even layer, then 2 large chopped and drained tomatoes, 1 cup shredded cheddar cheese, 1 large jalapeño (seeded and chopped) and 1 cup sour cream. Sprinkle with 1⁄4 cup torn cilantro leaves and 1⁄4 cup pepitas, if desired, just before serving with corn chips.

By Robin Asbell

Photography Terry Brennan

Food Styling Lara Miklasevics