TAKE A DIP

It's healthy, high-protein snack we can't get enough of. Here are 10 new hummus flavours to try

BASIC HUMMUS MAKES 2 CUPS PREP 10 MINS

400g can chickpeas, drained, rinsed 2 tbsp lemon juice 2 tbsp olive oil, plus a drizzle, to serve 2 tbsp warm water 2 tbsp tahini paste 2 cloves garlic, crushed 1 tsp ground cumin ½ tsp salt

1 In a food processor, process chickpeas, juice, oil, water, paste, garlic, cumin and salt until smooth. Serve drizzled with extra oil and sprinkled with black pepper.

CORIANDER, LEMON & CHILLI HUMMUS MAKES 2 CUPS PREP 10 MINS

1 quantity Basic Hummus (recipe left) 2 tbsp lemon juice extra, plus lemon wedges to serve 2 tsp finely grated lemon zest 1 fresh long red chilli, deseeded, finely chopped ¼ cup chopped coriander, plus extra leaves to serve

1 Prepare Basic Hummus as the recipe directs, adding extra juice, half the zest and half the chilli to food processor. Stir through the coriander.

2 Top with remaining zest, remaining chilli and extra coriander. Serve with lemon wedges. .

BEETROOT HUMMUS WITH DUKKAH MAKES 2 CUPS PREP 10 MINS

1 quantity Basic Hummus (recipe left) 225g can sliced beetroot, drained 1 tbsp extra-virgin olive oil 3 tsp pistachio dukkah 2 chopped cornichons, to serve

1 Prepare Basic Hummus as recipe directs, adding beetroot to food processor.

2 Drizzle with oil. Sprinkle with dukkah. Serve topped with cornichons.

BLACK BEAN HUMMUS MAKES 2 CUPS PREP 10 MINS

1 quantity Basic Hummus (recipe left) 400g can black beans, drained, rinsed, reserving 1 tbsp of beans to serve 1 tsp Mexican chilli powder ½ avocado, finely chopped ½ red onion, finely chopped 2 tbsp chopped coriander corn chips, lime cheeks, to serve

1 Prepare Basic Hummus as recipe directs, swapping chickpeas for black beans and adding chilli powder to food processor.

2 Top with avocado, onion, coriander and reserved black beans. Serve with corn chips and lime cheeks.

PEA HUMMUS MAKES 2 CUPS PREP 10 MINS

1 quantity Basic Hummus (recipe left) 1 cup frozen peas, thawed, plus 1 tbsp extra to serve 60g fetta, crumbled, plus 20g extra to serve 1 Prepare Basic Hummus as recipe directs, adding peas and fetta to food processor. 2 Serve topped with extra peas and fetta.

AVOCADO HUMMUS MAKES 2 CUPS PREP 10 MINS

1 quantity Basic Hummus (recipe left) 2 ripe avocados, roughly chopped ½ tsp paprika 2 tbsp extra lemon juice 4 cherry tomatoes, quartered 4 baby yellow tomatoes, quartered 2 tsp chopped parsley 1 Prepare Basic Hummus as recipe directs, adding avocado, paprika and extra lemon juice. 2 Serve topped with tomato. Sprinkle with parsley.

SUN-DRIED TOMATO & ZUCCHINI HUMMUS MAKES 2 CUPS PREP 10 MINS COOK 5 MINS + COOLING

1 quantity Basic Hummus (recipe on page 44) 2 medium zucchini, sliced lengthwise 1 tbsp olive oil ¼ cup sun-dried tomatoes, finely chopped ¼ cup pitted kalamata olives, chopped, plus extra, sliced, to serve

1 Prepare Basic Hummus as recipe directs. Heat a chargrill pan over moderate heat. Toss zucchini in oil, then chargrill 2 mins each side until tender. Allow to cool. Chop.

2 Stir three-quarters of the zucchini, sun-dried tomato and chopped olives through hummus. Serve topped with remaining zucchini and sliced olives.

CURRIED HUMMUS WITH CRAISINS & APRICOTS MAKES 2 CUPS PREP 10 MINS

1 quantity Basic Hummus (recipe on page 44) 2 tsp mild curry powder 2 tbsp chopped dried unsweetened cranberries 2 tbsp chopped dried apricots 2 green onions, sliced, plus onion curls to serve 24 mini pappadums, to serve

1 Prepare Basic Hummus as recipe directs, omitting cumin and adding curry powder to food processor. Stir through cranberries, apricots and sliced onion.

2 Top with onion curls. Serve with pappadums.

GARLIC, CARAMELISED ONION & ROSEMARY HUMMUS MAKES 2 CUPS PREP 10 MINS COOK 30 MINS

4 unpeeled garlic cloves 3 small red onions, sliced into 1cm-thick rounds 1 tbsp chopped rosemary, plus 2 tsp extra 2 tbsp olive oil 2 tsp balsamic vinegar 1 quantity Basic Hummus (recipe on page 44)

1 Preheat oven to 200°C. Grease and line an oven tray with baking paper. Arrange garlic, onion and rosemary on tray. Drizzle with oil and balsamic. Roast 30 mins until caramelised.

2 Prepare Basic Hummus as recipe directs, omitting garlic and adding roasted garlic flesh and threequarters of the onion to food processor. Serve topped with extra rosemary and remaining onion.

SPICED PUMPKIN HUMMUS MAKES 2 CUPS PREP 10 MINS COOK 20 MINS

400g pumpkin, cut into 2cm pieces 1½ tsp ground cinnamon ¾ tsp ground nutmeg 1½ tbsp olive oil 2 tbsp flaked almonds 1 quantity Basic Hummus (recipe on page 44) 2 tsp chopped chives 1 tbsp toasted chickpeas

1 Preheat oven to 180°C. Grease and line an oven tray with baking paper. Toss pumpkin with cinnamon, nutmeg and oil on tray. Roast 20 mins until pumpkin is tender, adding almonds in last 5 mins of cooking.

2 Prepare Basic Hummus as recipe directs, adding pumpkin mixture to food processor. Serve topped with chives and chickpeas.

THAI RED CURRY HUMMUS MAKES 2 CUPS PREP 10 MINS

1 quantity Basic Hummus (recipe on page 44) ½ cup coconut milk 2 tbsp lime juice 1½ tbsp Thai red curry paste sliced red chilli, baby basil leaves, cucumber sticks, to serve

1 Prepare Basic Hummus as recipe directs, omitting juice, oil and water and adding coconut milk, lime juice and red curry paste to food processor.

2 Serve topped with chilli and basil. Accompany with cucumber sticks.