BROOKLYN, N.Y. – Hummus, a dip made of chickpeas and tahini, is poised to become the next “it” food, the Washington Post reports. A traditional Middle Eastern staple, hummus has been working its way mainstream for years. Trend-tracking companies are predicting the dip will experience Greek yogurt-like popularity, migrating into an array of flavors and brands.

Baum + Whiteman sees 2015 as the year hummus makes its move from “a niche product here eaten primarily by Arab and Israeli immigrants” to mainstream. Baum + Whiteman points to Google’s report that hummus is more trendy than salsa. Currently, 20% of U.S. households purchase hummus, up from 12% in 2007.

Part of the attraction is the dietary makeup of hummus, which is low in fat and high in protein and fiber. The chickpea dip has caught the eye of major restaurant chains, too, with Subway toying with using hummus as a no-meat option on its subs. The versatility of the hummus makes it easy to pair it with different flavors for unique toppings or dips. Upscale grocery stores offer shoppers dozens of hummus varieties, including such combinations as beet, edamame and pumpkin.