International Hummus Day, observed annually on May 13, arrives this year amid a notable uptick in plant-based food trends. More than a celebration of a chickpea spread, the day highlights how traditional foods find renewed relevance in modern diets. With its nutritional profile and adaptability, hummus is gaining ground on grocery store shelves and in conversations about sustainable, health-conscious living.
The rise of hummus in plant-based diets
Hummus has been a staple in Middle Eastern kitchens for centuries, but its recent rise in the global spotlight is tied to a broader shift toward conscious eating. At its core, hummus is a nutrient-dense spread made from simple ingredients: chickpeas, tahini, lemon juice and garlic. It’s naturally plant-based, gluten-free and packed with plant protein and fiber, making it a go-to for people reducing or eliminating meat from their diets.
That shift has sparked more interest in what it means to eat plant-based, and how flexible and inclusive that can be. This includes not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes and beans. A Harvard Health Publishing article notes that a well-balanced plant-based diet offers all the essential nutrients — protein, fats, carbohydrates, vitamins and minerals — and is typically higher in fiber and phytonutrients. That said, some vegans may need to consume fortified foods or take supplements to meet their B12 requirements.
Retail sales data from SPINS, shared by the Good Food Institute, indicate that the U.S. plant-based food market reached $8.1 billion in 2024. This growth reflects increasing consumer interest in healthier and more sustainable food options, positioning everyday staples like hummus at the center of this shift.
Creative twists on a classic favorite
Hummus stays relevant because it’s easy to make your own. With just a few base ingredients, people can customize it with whatever flavors or textures they’re craving. From grocery shelves to home kitchens, the variety keeps growing. Here’s a closer look at some of the most creative takes on this classic spread.
Roasted and savory additions
Roasted vegetables like carrots, beets and bell peppers deepen the flavor of hummus while adding richness and vibrant color. These ingredients blend seamlessly into the chickpea base, offering a more complex, earthy profile.
Bright and herbaceous flavors
Fresh herbs like dill, parsley, basil or cilantro bring a light, garden-fresh spin to hummus. These blends often include lemon zest or juice for added brightness, making them ideal for spring and summer meals.
Bold and spicy blends
For those who love heat, spicy hummus flavors offer depth and kick. Jalapeno and chipotle are common choices, bringing both spice and smokiness. Harissa, a North African chili paste, creates a rich, warming blend that pairs well with grains, flatbreads or roasted vegetables. These versions are often higher in flavor intensity and appeal to adventurous eaters looking for something more robust.
Unexpected sweet varieties
Sweet hummus might sound unusual, but it’s carving out a space among health-conscious snackers. Chocolate hummus blends cocoa powder, chickpeas and maple syrup or dates for a flavor that’s rich but not over the top. It’s typically lower in sugar than conventional desserts and adds a dose of fiber and protein, too.
Hummus in the global culinary scene
What started as a traditional Levantine dish has become a global favorite. Hummus now appears on menus in Tokyo, New York and Melbourne — often with unique cultural spins. As hummus takes on new roles in kitchens around the world, it’s worth exploring how different cultures are adapting it to local tastes and trends.
From mezze to main course
In the Mediterranean, hummus continues to shine in traditional mezze platters, served with olives, pita and tabbouleh. But it’s also making its way into more composed dishes, like hummus-topped grain bowls or as a spread in wraps and burgers, turning it from side dish to star.
International fusion is on the rise
In cities like London and Los Angeles, chefs are merging Middle Eastern flavors with global influences. Hummus might be paired with kimchi, miso-glazed eggplant or even Indian-style chutneys. This blending of cultures reflects hummus’s versatility and its growing status as a canvas for culinary creativity.
Fast casual and beyond
In Madrid, La Hummuseria has built a loyal following by celebrating hummus with slow-cooked vegetables and grains. In the U.S., fast-casual chains now offer hummus bowls alongside salads and grain dishes. These culinary choices reflect a growing demand for meals that feel both nourishing and globally inspired.
Why hummus keeps winning
Hummus has always been more than a dip — it’s comfort food with a passport. Its rise speaks to how people are rethinking the way they eat: choosing bold flavors, eating more plants and looking for meaning in their meals. As plant-based living continues to grow, hummus is proving it can keep up and even lead the way. At a time when food needs to be both nourishing and sustainable, hummus is already ahead of the curve.
Mandy writes about food, home and the kind of everyday life that feels anything but ordinary. She’s travelled extensively, and those experiences shaped everything she shares — from comforting meals to little lifestyle upgrades that make a big difference. You’ll find all her favorite recipes over at Hungry Cooks Kitchen.