So if you’re a hummus fan — and really, who isn’t — then you’ll likely know how versatile is it. After all, all you really need is a food processor, some chickpeas, and a few other ingredients, and you’ll have a smooth, luscious dish that takes moments to prepare.
The fantastic thing is that you can really make it whatever you want!
Here are our four favourite recipes for twists on traditional hummus… and be sure to serve them with lots of fresh pita bread and 
veggies.
Sweet Potato Hummus
1 lb sweet potatoes, peeled and roughly chopped
6 cloves garlic
1 tbsp olive oil
1 tsp ground cumin
1/8 teaspoon cayenne pepper
1/2 tsp salt
1/4 cup tahini
Juice and grated zest of 2 medium lemons
Water, as needed
Preheat the oven to 450 degrees F. Toss the potatoes and garlic in olive oil, sprinkle with cumin and cayenne pepper, and roast until tender, about 30 minutes. Cool 10 minutes.
Put the sweet potatoes, garlic, and salt in the food processor. Process until smooth. Add the tahini, lemon zest and lemon juice, and water, letting process until the desired consistency is reached, adding additional water as needed.
Roasted Red Pepper Hummus
1 cup chopped jarred roasted red peppers
One 15-ounce can chickpeas, drained
Juice of 1 large lemon
1/4 cup tahini
1 clove garlic
2 tablespoons olive oil
1/2 teaspoon ground cumin
Put the roasted red peppers, chickpeas, lemon juice, tahini, garlic, olive oil, and cumin in a food processor. Process until smooth, adding salt to taste. For a creamier consistency, add additional olive oil as the food processor is processing.
Raw Asparagus Hummus
2 cups raw asparagus, stemmed and chopped
One 15-ounce can chickpeas, drained
Juice of 1 large lemon
1/3 cup tahini
2 cloves garlic
2 tablespoons olive oil
1/2 teaspoon ground cumin
Plenty of freshly ground black pepper
Put the asparagus, chickpeas, lemon juice, tahini, garlic, olive oil, and cumin in a food processor. Process until smooth, adding salt to taste. For a creamier consistency, add additional olive oil as the food processor is processing. Generously garnish with black pepper before serving.
Guacamole Hummus
2 small avocados
One 15-ounce can chickpeas, drained
Juice of 1 lime
1/4 cup tahini
2 cloves garlic
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
Finely chopped red onion
2 roma tomatoes, chopped
2 handfuls fresh cilantro, chopped
Put the avocado flesh, chickpeas, lime juice, tahini, garlic, olive oil, cumin, and cayenne pepper in a food processor. Process until smooth, adding salt to taste. For a creamier consistency, add additional olive oil as the food processor is processing. Stir in red onion, roma tomatoes, and cilantro.