Loaded hummus recipe

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves each dip serves 4–6
Dietary: Egg-free Gluten-free

Using shop-bought hummus as a base, you can have a seriously impressive starter or nibble on the table in under 10 minutes. Pick from festive flavours, beetroot and feta or sun-dried tomato and chilli oil – or make all three! You'll need a standard 200g tub of hummus for each flavour you want to make.

By Brin Pirathapan

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Ingredients

200g/7oz hummus per flavour

For the bacon and chestnut hummus

2 tbsp olive oil, plus extra for serving
100g/3½oz bacon lardons
10 sage leaves, thinly sliced
100g/3½oz chestnuts, roughly chopped
4 fresh thyme sprigs

For the beetroot and feta hummus

160g/5½oz cooked beetroot
4 tbsp pumpkin seeds, roughly chopped
50g/1¾oz feta, crumbled
olive oil, to serve

For the tomato, almond and chilli hummus

150g/5½oz sun-dried tomatoes (drained weight)
2 tbsp toasted flaked almonds
2 tbsp chilli oil, to serve

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Method

To make the bacon and chestnut hummus, add the olive oil to a frying pan on medium heat. When hot, add the lardons and cook for 5 minutes until they start to colour. Add in the sage, chestnuts and thyme. Mix well and cook for about 5 minutes, stirring occasionally. Spread the hummus into a serving bowl and top with the chestnut and lardon mix. Drizzle with a little olive oil and serve.
To make the beetroot and feta hummus, add the hummus and beetroot to a food processor and blend till smooth. Add the pumpkin seeds to a dry frying pan on medium heat and toast for 5 minutes, stirring occasionally. Spread the hummus into a bowl and top with the feta, toasted pumpkin seeds and a drizzle of olive oil.
To make the tomato, almond and chilli hummus, add the hummus and 100g/3½oz of the sun-dried tomatoes to a food processor and blend until smooth. Finely chop the rest of the sun-dried tomatoes. Spread the hummus in a bowl and top with the chopped sun-dried tomatoes, almonds and drizzle over the chilli oil.