Black & orange hummus

This duo of dips is made with anti-inflammatory ingredients.

Switch up regular hummus with these two versions of the healthy staple. The black hummus uses black tahini, chickpeas, and cumin. The orange one is made with turmeric and slightly sweet butternut squash. “They’re delicious when paired together,” says Laura Rege, a New York City-based recipe developer. “You can serve them separately, or side-by-side in one bowl.”

Prep Time: 15 minutes
Makes: 2 cups each black and orange hummus
Photography and styling by Jenny Huang


1 15½-ounce can chickpeas
½ cup black tahini, such as Kevala Organic Black Tahini
2 tablespoon fresh lemon juice
1 garlic clove, chopped
¼ teaspoon ground cumin
¼ cup extra-virgin olive oil, plus more for drizzling
Sea salt
Freshly ground black pepper
Toasted sesame seeds, for garnish


2 10-ounce packages frozen butternut squash, thawed and drained
¼ cup light tahini, such as SoCo Tahini
3 tablespoons fresh lemon juice
1 garlic clove
1 teaspoon turmeric
Sea salt
Za’atar, for garnish
Extra-virgin olive oil, for garnish


Whole-grain crackers, for serving
Crudité, for serving


Make the black hummus: In a food processor, pulse the chickpeas with the black tahini, lemon juice, garlic, and cumin until smooth. With the processor running, slowly drizzle in the oil until combined. Season with salt and pepper. Scrape into a serving dish. Drizzle with more olive oil and sprinkle with sesame seeds. Or store in an airtight container in the refrigerator for up to five days.
Clean the food processor bowl. Then add the squash, tahini, lemon juice, garlic, and turmeric. Pulse until smooth. Season with salt. Scrape into another serving dish. Drizzle with olive oil and sprinkle with za’atar. Or store in an airtight container in the refrigerator for up to five days. Serve with crackers and crudité.
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