Hummus is a delicious, versatile dip that can make for a great snack or can add to a meal. International Hummus Day is Wednesday, May 13, so it's as good a day as any to dig into the tasty treat.

If you're going to celebrate the day, celebrate it right. It doesn’t matter if you dip into hummus, spread it on a sandwich or eat it by the spoonful -- the hummus you eat on hummus day should be the best you have all year. Below are a few recipes and ideas to help make your hummus day better:

Ten-minute fix

This recipe from All Recipes is beautiful in its simplicity. It simply blends some great basic components -- canned chickpeas, tahini, garlic -- and sprinkles on a few additions at the end. All told, it should take just ten minutes to make and then Hummus Day can be in full effect.

Green machine

This is a good option if you want to celebrate hummus day but don't want to overload on calories. The recipe from Skinny Kitchen features spinach, edamame and garlic and should come out a fresh green hue. Skinny Kitchen says a two tablespoon serving has 63 calories and is full of vitamins and antioxidants.

Bring the heat

If you like some spice in your life, then kicking up hummus with sriracha might just sound perfect. This recipe from Fettle Vegan takes the usual ingredients -- chickpeas, tahini, olive oil -- and adds cumin, red peppers, cayenne pepper and, of course, sriracha. What results is a cream, buffalo-sauce-orange hummus that is sure to delight heat-seekers.

The classic

Sometimes you simply want the best, simplest version of a food. This recipe for a classic hummus from Greatist is just that. The prepartion process is a bit more involved and calls for high-end ingredients. Most notably the recipe requires dried chickpeas, which are then soaked and cooked, in lieu of a jarred substitute. The end result, however, will be a high-quality, straightforward hummus.

Add some avocado

This is exactly what it sounds like. You take some hummus and you add avocado -- and it will be delicious, creamy goodness. This recipe from Food and Wine Magazine is simple and takes just 15 minutes to make.

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