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Our 6 Favourite Hummus Recipes

by Lottie Huckle

published on 10 May 2016

You can’t really beat a bowl of hummus, can you? Especially a homemade batch, heady with the flavours of lemon, garlic and tahini. Here we’ve listed the three recipes we keep coming back to – are any already staples in your kitchen? 

Hummus kawarma (lamb) with lemon sauce

Hummus kawarma (lamb) with lemon sauce

by Yotam Ottolenghi, Sami Tamimi

If you’re a hummus fan, you’ve got to make this recipe from the masters of hummus, Yotam Ottolenghi and Sami Tamimi. This recipe from Jerusalembuilds on Ottolenghi’s basic hummus recipe, adding warmly spiced lamb and a sharp and sour lemon dressing. Really, there’s nothing we’d like to eat more at the moment. 

Comptoir Hummus

Comptoir Hummus

This recipe from Comptoir Libanais is a Happy Foodie favourite. A doddle to make, it’s super smooth and packs a punch of lemon and garlic. Load up with pita chips for this one and enjoy as a starter, side or snack. 

Roasted Carrot Hummus

Roasted Carrot Hummus

This sweet and savoury recipe from The Happy Pear, one of our favourite vegetarian cookbooks, makes for perfect lunchbox fodder. Pair with chopped veggies and perhaps a pita bread or two, for one of the simplest but most satisfying meals around.

Falafel with Creamy Garlic Sauce & Avocado Hummus

Falafel with Creamy Garlic Sauce & Avocado Hummus

by Nick Knowles

Nick Knowles shares not only an avocado hummus recipe, but a whole falafel dish to go alongside it too from his cookbook Proper Healthy Food. A delicious and healthy recipe for meat free Monday. 

Caramelized Garlic Hummus

Caramelized Garlic Hummus

Try Nigella Lawson’s take on hummus with this crowd-pleasing caramelized garlic recipe. Perfect for entertaining or tucking into for a light lunch with plenty of veggies. 

Celeriac Purée with Spiced Cauliflower and Quail’s Eggs

Celeriac Purée with Spiced Cauliflower and Quail’s Eggs

by Yotam Ottolenghi, Ramael Scully

Take hummus to the next level with this recipe from Yotam Ottolenghi’s NOPI cookbook. Served with a delicate fried quail’s egg and spiced cauliflower, this recipe makes for an impressive starter. 

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