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A traditional hummus is ripe for all kinds of savoury adaptations. We’ve given you 5 to add to your repertoire, but feel free to let your imagination guide you! Best served with fresh pita bread and veggie sticks.

You will need

Serves 6

1. Classic Hummus

  • 2 x 400g cans chickpeas, rinsed and drained
  • 5 tablespoons tahini
  • 4 tablespoons olive oil, plus extra to serve
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1/4 cup water (preferably ice cold)
  • 1 garlic clove, crushed

2. Parsley and Chilli Flakes

  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons chilli flakes
  • 2 tablespoons extra virgin olive oil

3. Mushroom

  • 1/4 cup olive oil
  • 1 onion, diced
  • 200g button mushrooms, quartered
  • 1 clove garlic, minced
  • Salt, to taste

4. Ful Medames (broad beans)

  • 1/4 cup olive oil
  • 400 g fresh (or frozen/tinned) broad beans, skins removed
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 4 tablespoons lemon juice
  • Extra virgin olive oil, to garnish

5. Msabbaha

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon paprika

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5 mins to prep

  1. Step 1

    To make the classic hummus, place all 6 hummus ingredients into a blender. Blend on high until smooth and creamy. Transfer to a serving dish.

  2. Step 2

    For the chilli hummus (#2), drizzle olive oil over original hummus. Sprinkle parsley and chilli flakes on top.

  3. Step 3

    For the mushroom hummus (#3), heat olive oil in a frying pan. Sauté onion for about 10 minutes, or until softened. Add mushrooms, garlic, and salt and cook for at least 10 minutes until mushrooms are tender. Make a well in the centre of the original hummus and fill it with mushrooms and onions.

  4. Step 4

    For the ful medames hummus (#4), heat olive oil in a frying pan. Add the broad beans and bring to a simmer over medium heat for about 7 minutes, or until soft. Add garlic, salt, and lemon juice, stir to combine for 1 minute, and remove from heat. Form a large well in the centre of the original hummus and add the broad beans. Drizzle olive oil on top.

  5. Step 5

    To make msabbaha (#5), the original hummus method is altered. Place chickpeas in a microwave-safe dish with just enough water to cover them. Microwave until chickpeas are extra soft. Then place 1/4 of the chickpeas in a blender with other classic hummus ingredients and blend on high until smooth. Transfer to a bowl and stir in the remaining whole chickpeas. Drizzle olive oil and sprinkle paprika on top, and serve!

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