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.
400 g fresh (or frozen/tinned) broad beans, skins removed
2 cloves garlic
½ teaspoon salt
4 tablespoons lemon juice
Extra virgin olive oil, to garnish
2 tablespoons extra virgin olive oil
1 teaspoon paprika
1To make the classic hummus, place all 6 hummus ingredients into a blender. Blend on high until smooth and creamy. Transfer to a serving dish.
2For the chilli hummus (#2), drizzle olive oil over original hummus. Sprinkle parsley and chilli flakes on top.
3For 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.
4For 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.
5To 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 ¼ 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!