We love it smeared on warm pita, of course, but this Middle Eastern blend of chickpeas, olive oil, and the sesame paste known as tahini is far more versatile than your average dip. Watch how well it plays with guacamole, stuffed peppers, and salad dressing.

Substituting cashew butter for the usual tahini gives the hummus a nuttier flavor. Look for a cashew butter that's deep golden brown.

Any variety of sweet pepper -- such as bell, pimento, or cubanelle -- will work. Giving the peppers and beans a quick puree yields a lovely buttery texture.

Serve this hummus with rice crackers or fresh veggie slices for a healthy snack. For a light lunch, stuff in pita bread with baby spinach leaves. For a zesty, enticing dip, puree guacamole into the mixture.

The ginger, cumin, and cilantro in this recipe are anti-inflammatory, and the chickpeas are full of fiber. Toasted whole-grain pita is great for scooping up hummus.

One cup of peas packs 8 grams of protein and 7 grams of fiber. Peas also have hefty amounts of vitamin K and folate, nutrients that are more readily absorbed when you eat them with a bit of fat, such as the tahini in this hummus recipe.

Try the dressing on roasted vegetables, or swap it for the mustard on a veggie burger.

For a mild kick, sub in poblanos for the bell peppers.

This protein-packed guacamole makes a killer schmear for quesadillas and sandwiches.