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.
Hoummus Source: Food Safari
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Don't overlook the origins of this much-loved sesame paste. Source: Feast magazine
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.
Source: Sarka Babicka
spreading the love
Meet the Aussie mum who wants us to spread hummus, not hate
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.
Source: Hardie Grant Books
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.
Source: Simon Wheeler
"You want hummus to be creamy and buttery – adding the iced water is part of the secret. I use a lot of tahini in this recipe, but I want it to be super creamy," says Matty Matheson of his version.
Hummus comes with a a whole lot of flavour and history to boot. Source: It's Suppertime / VICELAND
