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Once a regional dish and now a beloved party dip, hummus has a lot to celebrate on National Hummus Day on May 13. Nationally, sales of this creamy chickpea dip are expected to break $1 billion annually by 2031. Bold new flavors, exciting pairings and recipe hacks reignite cravings for hummus.

With roots in the Middle East and Mediterranean, hummus – made from chickpeas, tahini, lemon juice, garlic and olive oil – is a refrigerator staple in many homes around the country. National Hummus Day celebrates everything from classic hummus to inventive new flavors, served as a dip, sauce or meal in itself. Discover exciting ways to upgrade your traditional hummus.

A historic snack meets ­mainstream popularity

Food historians debate the origins of hummus. Munchery explains that the first written evidence of hummus appeared in an Egyptian cookbook in the 13th century, calling for chickpeas, vinegar and pickled lemons. The Levant, which today includes Syria, Lebanon, Jordan and Palestine, often utilized both garbanzo beans and tahini in cuisine, making these locations a likely origin of hummus as well.

Companies like Sabra made hummus mainstream in America. Scott Goodson, head of the marketing agency that promoted Sabra, explained in Huffpost how the company marketed hummus as a dip for pairing with pita chips. In the Middle East and Mediterranean, hummus is often eaten with flatbread, falafel, chicken, eggplant or fish, while a dip proved more accessible to American consumers.

Hummus sales measured $6.13 billion last year globally, according to a report from Data Bridge Market Research, and will almost double by 2032, reaching $11.10 billion. In the United States, Food Navigator noted that hummus sales have leveled out in recent years, but may be coming back. Chris Kirby, founder of Ithaca Hummus, shared that new hummus varieties focusing on flavor and high-quality production will help push national sales over $1 billion each year.

The expanding options in grocery stores mean plenty to try. Whether you are a long-time hummus fan or want a healthy, plant-based snack or spread, the variety of flavors and serving suggestions offers something for everyone. This is also an easy and cost-effective dish to make at home for even more customized snacking.

Innovative flavors reinvent hummus

Today’s hummus is anything but basic. Long-time favorites have included roasted red pepper, roasted garlic, pine nut and olive tapenade, all of which recently made Tasting Table’s top 10 list of Sabra hummus flavors.

Flavor options aren’t limited to Middle Eastern influences. Sabra launched a chimichurri hummus in January, taking inspiration from the tangy, herby Argentinian sauce. Ithaca Hummus offers everything bagel hummus, French onion hummus and jalapeno lime hummus. Egyptian chef Michael Mina shared a foie gras hummus recipe with Wine Spectator for the last holiday season.

When it comes to flavors, hummus is versatile enough to experiment with, particularly if you make your own. Adding roasted vegetables like carrots or beets can bring flavor, more nutrients and a pop of color. You can also include other beans, like black beans or white beans, for extra protein. Some home cooks and brands have even tried dessert hummus in recent years, incorporating chocolate for a brownie batter-like snack, making hummus a food for any occasion.

How to serve hummus on National Hummus Day

Hummus as a dip is just the beginning. For National Hummus Day, get inspired with new flavor combinations and ways to serve up hummus. For dips, try homemade hummus with spring vegetables or chocolate hummus with fruit. You can also add in traditional Middle Eastern flavors by topping your hummus with high-quality olive oil, za’atar, paprika, harissa or whole chickpeas, served with fresh, fluffy pita bread.

Upgrade meals with hummus for taste and a protein boost. Add a dollop to a sandwich or grain bowl. It pairs well with chicken, beef, lamb and fish, as well as plant-based entrees like air fryer falafel. You can also use hummus as a healthier alternative for mayonnaise on sandwiches or in dishes like egg salad.

Many Mediterranean ingredients are the perfect complement to a hummus platter. Baked feta, roasted tomatoes, olives and nuts will round out a party spread containing homemade hummus. Pair it with mixed greens or roasted veggies drizzled with Greek salad dressing for a larger meal.

The secrets to perfect ­homemade hummus

While store-bought hummus provides an array of flavors and ingredients, it is difficult to beat the freshness of homemade hummus. The recipe is simple and only requires a few ingredients. Simply add ingredients to a food processor or blender and blend until smooth, adjusting ingredient amounts to your taste.

With thousands of years of history, however, several experts have created secrets to perfecting hummus. In an interview with Forbes, Chef Charbel Hayek swore by using high-quality ingredients, including imported tahini from Lebanon for the best flavor. Better Homes & Gardens found that Ina Garten removes the garbanzo bean skins before blending to make ultra-creamy hummus. On the other hand, Ben Benameur, the chef of Ryan Gosling’s Los Angeles restaurant, always adds an ice cube to the blender for creaminess.

There’s also the question of canned versus dried garbanzo beans, but this choice depends on your preference. High-quality canned chickpeas for hummus are recommended, while others swear you should only use dried chickpeas for a better taste. Dried chickpeas require soaking and cooking before you can blend them, making this option more labor intensive and time consuming.

Once you’ve found your preferred consistency and balance of flavors, start experimenting. Add roasted vegetables, spices, flavored oils or herbs when you mix ingredients. You can also make roasted red peppers, caramelized onions, olive tapenade or homemade chimichurri to swirl into your finished hummus.

A dip worth celebrating

National Hummus Day on May 13 is the perfect time to revisit this creamy, high-protein and delicious snack. Whether you serve it at a party or add it to a weeknight meal, explore different flavors or stick to the classic, there are dozens of ways to enjoy hummus this year.

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Kristen Wood is an award-winning photographer, food writer, recipe developer and certified functional nutrition expert. She is also the creator of MOON and spoon and yum, a vegetarian food blog, and the author of “Vegetarian Family Cookbook”, “Fermented Hot Sauce Cookbook” and “Hot Sauce Cookbook for Beginners.” Her work has appeared in various online and print publications, including NBC, Seattle Times, Elle, New York Daily News, Forbes, Chicago Sun-Times and more.