Hummus—a versatile food, and the stuff of legends for vegetarians. Need a quick snack? Hummus. Making a sandwich? Add some hummus. Hosting a dinner party? Start with hummus.

The best part is that you can flavor it any way you want. You can’t go wrong with the basic chickpeas/olive oil/garlic/lemon juice combo; many people make tahini (sesame paste) part of the mix, but I just think the flavor is too strong. Instead, I incorporate a tablespoon of Greek yogurt to add a bit of creaminess and tang.

Below, two variations—Roasted Red Pepper and Pesto—on the classic hummus. Add all ingredients to a food processor and purée until smooth. Serve with pita bread, tortilla chips, carrots sticks, or whatever else you prefer.

RED PEPPER HUMMUS

1 - 16 oz. can chickpeas
2 T. olive oil
Juice from 1/2 a lemon
1 T. Greek yogurt (use tahini for vegan version)
1/4 t. smoked paprika
1 clove garlic
2 roasted red peppers (I used Mezzetta brand)
1 t. harissa
Salt & pepper, to taste

PESTO HUMMUS

1 - 16 oz. can chickpeas
1 T. olive oil
1 T. pesto (you can make your own, but I used the jarred variety)
Juice from 1/2 a lemon
1 T. Greek yogurt (use tahini for vegan version)
1 clove garlic
Salt & pepper, to taste
Optional: a splash of balsamic vinegar (I think it adds such a nice punch of flavor)