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.
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.
Zucchini hummus is a fresher, lighter alternative to the chickpea variety and only takes a few minutes to prepare. Use as a base for vegetables, as a spread for sandwiches or as a dip. Adjust the flavour with different spices and eat within two days.
“Amlou is a traditional Moroccan dip made from argan oil, almonds and honey, and here I’ve used it as the base for a delicious dressing. Roasting the cauliflower brings out its natural sweetness and gives the hummus an extra kick of flavour. When paired with the wagyu beef, it’s a match made in absolute heaven.” Shane Delia, Shane Delia’s Moorish Spice Journey
Crisp sweet potato pancakes paired with hummus and a moreish salad of kale, cucumber, preserved lemon makes a perfect little entrée or light meal. It’s also pretty impressive picnic fare – just keep the latkes, salad and hummus separate and let everyone assemble their own.
