Hummus. I, personally, cannot live without. I would gladly have it every day, any day. And I actually do that quite often 😉 Even though you can find all different types and flavours in the shops these days, truth is, the best hummus you’ll have is one you make yourself. And it’s way too easy not to; you’re literally done within 5 minutes. With a few additions, garnishes and toppings you can elevate a simple hummus into a full meal. Read on to check out my favourite combinations. The additions below are meant to be warm, but rest assured, they are just as good when eaten cool. One thing never changes: the classic hummus is always the base. If you feel extra adventurous, try other hummus flavours to go with the rest (spicy, with zaatar, with coriander, etc.).

The hummus
265 gr cooked chickpeas, drained
100 ml tahini (sesame paste)
100 ml water
1 garlic clove, peeled
Juice from half a lemon

Combine all the ingredients in a foodprocessor with a bit of water and blitz them into a puree. If the mixture is too dry, you can add more water.

Hummus with roasted cauliflower
1 portion classic hummus
1/2 cauliflower
2 teaspoons turmeric
1 teaspoon ground cumin seeds
1/2 teaspoon cinnamon
A pinch of ground nutmeg
2 tablespoon olive oil


  1. Preheat the oven at 220ºC.
  2. Cut the cauliflower into florets and discard the leaves and stem.
  3. Combine the cauliflower with the spices, oil and salt, spread on a baking tray lined with baking parchment and roast for 15 minutes until golden brown.
  4. Scoop the hummus in a serving dish and top with the freshly roasted cauliflower. Serve with some bread.

Hummus with zucchini
1 portion classic hummus
1 large zucchini
10 cherry tomatoes in different colours
A handful of basil leaves
1 shallot
2 tablespoons extra virgin olive oil
Freshly ground black pepper


  1. Preheat the oven at 200ºC.
  2. Cut the zucchini in cubes of about 1 cm. Season with a bit of salt and olive oil.
  3. Place the zucchini of a baking tray lined with baking parchment and bake 15 to 20 minutes.
  4. In the meantime, quarter the tomatoes and finely chop the basil leaves and shallot.
  5. Mix the tomatoes, basil and shallot with the extra virgin olive oil and season with salt and pepper.
  6. Once done, take out the zucchini out of the oven and immediately mix in with the tomato sauce.
  7. Scoop the hummus in a serving dish and top with the zucchini mix.

Hummus with beans
1 portion classic hummus
265 gr kidney beans, drained
1 onion
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Freshly ground black pepper
2 tablespoons pine nuts
1 tablespoon raisins


  1. Peel and slice the onion in thin stripes.
  2. Heat a bit of oil in a pan and fry the onion until soft and translucent.
  3. Add the spices and fry for another minute.
  4. Add the beans and raisins and leave to cook for a couple of minutes.
  5. In another pan, dry roast the pine nuts until golden brown. Add them to the beans.
  6. Scoop the hummus in a serving dish and top with the beans. Serve with bread and tomatoes.