I found some interesting hummus recipes you might enjoy.

Black Bean Hummus
Prep Time: 10 minutes
Ingredients:
* 1 can black beans, drained (15 oz)
* 1/4 cup tahini
* 1 tablespoon garlic, minced
* 1 tablespoon olive oil
* 1/4 tablespoon lime juice
* 1/2 teaspoon cumin
Preparation:
In a food processor, process all ingredients until smooth and creamy. If it is too thick, add half a teaspoon olive oil and a half teaspoon lime water. Serve immediately or store in refrigerator in airtight container.

Low Fat Hummus
Ingredients:
* 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid)
* 1-2 cloves garlic, crushed
* 1 tablespoon lemon juice
* 1 tablespoon tahini, or low fat peanut butter if you prefer (optional, but if you do not use, increase yogurt by 1 TBLS
* 1/2 cup plain yogurt
* 1 teaspoon salt
Preparation:
In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.
If your hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at time. Other ways to thin out hummus is by using warm water or olive oil also.

Sesame-Free Hummus
Prep Time: 10 minutes
Ingredients:
* 1 can garbanzo beans/chickepeas
* 1/4 cup olive oil
* 1 tablespoon lemon juice
* 1 teaspoon cumin
Preparation:
In a food processor, blend all ingredients together until smooth and creamy.

Spinach Hummus
Prep Time: 10 minutes
Ingredients:
* 1 can garbanzo beans/chickpeas (15 oz), drained
* 1/2 cup fresh spinach, chopped
* 1/4 cup tahini
* 2 tablespoons garlic
* 3 tablespoons lemon juice
* 2 tablespoons olive oil
* 1/4 teaspoon kosher salt
Preparation:
In a food processor, process beans, garlic, spinach and olive oil. Add lemon and salt and blend. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.
Spinach hummus can be made up to two days in advance. Store in airtight container in the refrigerator. It can be served hot or cold.


Spinach & Feta Hummus
Prep Time: 10 minutes
Ingredients:
* 1 can garbanzo beans/chickpeas (15 oz), drained
* 1/2 cup fresh spinach
* 3 oz, crumbled feta cheese
* 1/4 cup olive oil
* 3 tablespoons lemon juice
* 2 tablespoons tahini
* 1/4 cups red pepper flakes
* 1 teaspoon roasted garlic
Preparation:
In a food processor combine, beans, tahini, spinach, garlic, olive oil, and lemon juice. Blend well. Add cheese and red pepper flakes and blend to a smooth and creamy dip.

Spinach and feta hummus can be made up to two days in advance. Store in airtight container in the refrigerator. Spinach and feta hummus can be served hot or cold.

Other recipes were to add one of these: roasted garlic, roasted red peppers, roasted chili peppers, Kalamata olives, or 4 TBS peanut butter instead of tahini.