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.
The overnight soak - with a pinch of bicarb soda - and then thorough cooking are the secrets to this spread.
Hummus + lamb = deliciousness squared. Make it.
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.
Shane discovered this version in southern Turkey - the secret to the amazing flavour is the roasting of the chickpeas. Serve with juicy kebabs.
This is a wonderfully straightforward recipe, but Suzanne does have a trick for getting the spread just right - ice cubes in the blender.
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.