Bring all the colours to your dinner table this Holy Month

You can put hummus on nearly everything, making it a great Iftar dinner table staple.

It's versatility has it spicing up any pita sandwich or wrap, thrown into salads, a great dip for chips, vegetables, and more, as well as a great spread for rice crackers and biscuits.

Whether it's hummus on the side, or hummus as the main affair, get creative with the stuff and add a splash a colour.

Variation is key when it comes to hummus, especially if you are a vegan and eating it frequently.

Try our rainbow hummus dips, no less than five different flavours and colours — including red, orange, yellow, green and purple (and all natural).

Experiment with rainbow-coloured veggies

First things first, if you are making hummus from scratch follow these basic instructions.

Alternatively, you can use ready-made hummus and simply blitz the veggie you are adding and then mix into the pre-made mixture.

1. Prepare the chickpeas by soaking them overnight in cold water.
2. In the morning, rinse them off and then boil them in fresh water for around 30-40 minutes, or until soft.
3. Mix the chickpeas with a teaspoon of tahini, 2 tsp of lemon juice, 2 cloves of crushed garlic, and some salt and pepper, then separate into six bowls.
4. When you are ready, put one bowl of chickpeas in the blender and add each vegetable, depending on the colour you are trying to achieve.
5. Blitz until smooth.

Now add some colour

Here's how to prepare the roasted vegetables for the various hummus colours.

Purple: For the purple use purple sweet potatoes and/or beetroot. Wash and pierce a few times with a fork then roast in the oven for around 40 minutes, turning halfway through. For the beetroot, leave whole and roast in the oven for around 40 minutes at around 200°C.

Red: For the red peppers, cut into strips and roast at 160° for about 15 minutes or until the skins are starting to wrinkle and collapse and possibly even charr. This adds a delicious smoky flavour to the hummus.

Green: You can use olives, peas, avocado and/or basil. The basil is just blitzed and mixed. The avocado and olives are also just peeled and mixed raw. Peas are simply cooked and blitzed.

Orange: For the carrots and/or orange sweet potato/pumpkin, chop in half or quarters, lightly drizzle with oil and bake in the oven at 200°C for 20 minutes.

Yellow: The turmeric is simply peeled and included raw.