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