Hummus Five Ways Recipe

Name: Hummus Five Ways
Prep time: 5 min
Total time: 5 min
Yield: 6
Ingredients: [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

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Super quick

One-pot recipe

Kid-friendly

Entertaining

Snacks

Sauces & dips

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Nut-free option

Super quick

One-pot recipe

Kid-friendly

Entertaining

Snacks

Sauces & dips

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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Directions

5 mins to prep

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.
Step 2

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