Wrap it up in shawarma, throw it on a dip platter, eat it by the spoonful - whichever way you like your hummus, here's the secret of making it creamy and smooth, from a maestro of Middle Eastern food, Greg Malouf:
Ready to jump into the kitchen? Here are our most popular hummus recipes, including Greg Malouf's own version.
1. Greg Malouf's hummus
The overnight soak - with a pinch of bicarb soda - and then thorough cooking are the secrets to this spread.
2. Hummus with spiced lamb (hummus b'lahmeh)
Hummus + lamb = deliciousness squared. Make it.
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3. Rustic hummus with cumin and pine nuts (hummus balila)
This is the one for those who like their spread on the chunky side. Roughly mashed chickpeas are mixed with whole, for a cumin-scented dish that just begs to be scooped up with pieces of bread.
4. Shane Delia's Syrian-style hummus with lamb kebab
Shane discovered this version in southern Turkey - the secret to the amazing flavour is the roasting of the chickpeas. Serve with juicy kebabs.
5. Suzanne Husseini's hummus
This is a wonderfully straightforward recipe, but Suzanne does have a trick for getting the spread just right - ice cubes in the blender.
6. Roast root hummus
It might not be traditional but look at it. Yeah, you know you want to give it a go. Hugh Fearnley-Whittingstall’s version uses roast parsnip, carrot and sweet potato.
7. For those who really love tahini
"You want hummus to be creamy and buttery – adding the iced water is part of the secret. I use a lot of tahini in this recipe, but I want it to be super creamy," says Matty Matheson of his version.
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