My family is always happy when dinner is crispy fried falafel and an assortment of Middle Eastern dips and salads.

To not include hummus in this is unthinkable.

And yet, sometimes I like to mix it up and not serve the exact same meal every time.

These two dips follow the basic concept of hummus, with white beans and black beans instead of chickpeas. Seasoned differently, each makes an interesting counterpoint to the other.

They also look great together, either in separate bowls, or side by side in the same dish.

white bean hummus

with pistachio

Ingredients:

• 1 can small white beans, drained and rinsed

• 2 tablespoons good olive oil

• 3 Tablespoons tahini paste

• ½ teaspoon salt, or more to taste

• 2 tablespoons freshly squeezed lemon juice

• 1 large clove garlic, minced

• ½ teaspoon ground coriander

• ½ teaspoon ground cumin

• A handful of shelled pistachios, coarsely chopped

Method:

• Combine everything but pistachios in a food processor.

• Spread dip on a flat plate/wide shallow bowl, drizzle over with olive oil and sprinkle liberally with pistachios.

black bean hummus

with orange and pomegranate

Ingredients:

• 1 can black beans, drained and rinsed

• 2 tablespoons good olive oil

• 3 Tablespoons tahini paste

• ½ teaspoon salt, or more to taste

• Juice of half an orange

• 1 large clove garlic, minced

• 1 teaspoon cardamom

• 1 teaspoon khmeli suneli, a classic Georgian spice mix

• A handful of finely chopped herbs—parsley, cilantro, mint.

• A handful of pomegranate arils

Method:

• Combine everything but the herbs and the pomegranate arils in a food processor. Process until smooth.

• Spread dip on a flat plate/wide shallow bowl and sprinkle liberally with herbs and pomegranate arils.