Diners don’t have to look hard for hummus in Dallas-Fort Worth. Our fondness for this chickpea dip and our wealth of Middle Eastern and Mediterranean restaurants make it easy to find.

Paired with raw vegetables or pita, hummus is perceived as a healthy snack. The classic puree of chickpeas, tahini, garlic and lemon has richness, tang, brightness and a creamy texture.

Some places do hummus with a twist: It could be a different bean, such as white or pea, or an unusual ingredient to take the flavor in another direction. We surveyed local restaurants to test how they did with non-traditional hummuses. (Is that even a word?)

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Green edamame hummus at LYFE Kitchen

No surprise that the twist from this Chicago-based fast-casual "healthy" chain features edamame. Soybeans are hot in health circles because of their status as a "complete" protein; at Asian restaurants edamame is an easy appetizer to share.

The color was pale green; whole edamame beans were sprinkled on top as a visual guide. The flavor was like green beans; the texture, firm and creamy, with pleasing little bumps.

Accompaniments were too plentiful: flax seed crisps, cucumber and radish slices, cherry tomatoes, even broccoli. With that much stuff, you need more dip, or not as much dipping stuff. A crop-dusting of paprika seemed unnecessary.