“Another hummus recipe. Can you believe it? Chickpeas, tahini, lemon, garlic and salt. How hard could it be? It isn’t that hard at all, but as with so many simple foods, the care taken in the process is what makes the difference. To make your hummus better, soak the chickpeas in bicarb soda over 2 days, changing the water several times. Try to remove some of the excess skins that float to the top when cooked. Blend the chickpeas while still warm, without adding too much liquid at the beginning. Blend until your machine is about to die. If your machine dies too easily, buy a better one." – Joseph Abboud

“A play on the traditional minced lamb, and based on the ‘Bosphorus’ pide at the Moor’s Head in Melbourne, this version uses prawns, garlic and coriander.” – Joseph Abboud

“One of the most traditional hummus toppings. Ask for fatty mince.” – Joseph Abboud

If you want to make hummus from home, look no further than this Ben Sears recipe, topped with radishes and egg. Begin this recipe 1 day ahead.

Perfect as a starter or lighter option, this recipe is great for entertaining. Recipe by chef Paul Wilson, of Wilson & Market.

This homemade hummus is made even more impressive with a chorizo and harissa topping. Begin this recipe 1 day ahead.

Just when you thought homemade hummus couldn't get better, here's two ways to turn the classic dip into show-stopping starters. This is an edited extract from Falastin by Sami Tamimi and Tara Wigley (Ebury, $49.99).

"Pair this dish with an oaky chardonnay, something a bit lighter to bring out the carrot's sweetness," says Shane Delia.

Welcome to the latest episode of Pimp My, our new monthly video series featuring Wazza (aka Warren) Mendes. The rules are simple: Wazza needs to take an existing convenience product and make it better. This round, he's taken on everyone's favourite dip - hummus! Let us know in the comments below what you'd like to see Wazza take on next and for the full video head to our YouTube channel, here: youtube.com/deliciousaustralia

Nothing beats hummus on a warm spring day.

Harissa and hummus are the perfect combination of Middle Eastern flavours.

"I present my new last meal: it’s my gluten-free, meat-free, cruelty-free, dairy-free, sugar-free (and easily garlic- and onion-free for the FODMAPers out there) Last Supper that’s still tasty enough to share with all you fellow sinners. And if this is the manna they serve in heaven I’d be quite happy – assuming I could get some nutritional yeast on the side" - Matt Preston.

Bring a spicy flavour burst to your hummus with this dip recipe. This recipe is an extract from our cookbook, delicious. daily (HarperCollins, $45).

This is such a simple combination, mainly chickpeas and sweet potato, but it’s so damn tasty. The onions are really an optional addition, but they bring an extra sweetness and crunch to the dish. Once you’ve tried this, have a go adding other vegetables – carrot, pumpkin, cauliflower and artichoke all work well. This is an edited extract from The Blue Ducks in the Country by Darren Robertson and Mark Labrooy (Pan Macmillan, RRP $39.99). Available in stores nationally.

Welcome the sunshine with this fresh spring dish.