Yotam Ottolenghi’s hummus recipes

Up your game by serving it on aromatic cinnamon and ginger oil, or with roast garlic and mushrooms, or even under marinated grilled quail skewersHummus gets its name from the Arabic word for “chickpea”, and traditionally it contains just chickpeas, tahini, lemon juice and garlic; olive oil is used only to finish it off on the plate. Other versions, based mainly on olive oil and containing anything from beetroot to avocado, I’ve always rejected as phoney imposters, but after mak