This is a rich garlicky spread, great with crudités, pitta, crackers, tortilla crisps or just spooned onto a salad! If you prefer to use dry haricot beans, soak them overnight, then simmer in a medium saucepan with enough water to cover for approximately 45 minutes, until soft.
Recipe by: LGUROWITZ
A tasty alternative to the traditional Spanish omelette, this is a quick and easy lunch for dinner for tired mums during the festive period.
Recipe by: louise_fro
This basic recipe for houmous is quick and easy - you'll have no reason to buy it from the supermarket again!
Recipe by: TAZF18
This is a really basic way to roast peppers for use in any recipe. Choose any colour peppers you like, or use a variety of colours. It's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly sauté in olive oil and garlic to serve with feta cheese on crunchy toast.
Recipe by: FISHLOVE
Simple but so delicious. Melted mature Cheddar cheese provides a wonderful, simple topping for the sautéed courgette slices. Serve with crusty bread or pitta.
Recipe by: Lynda
A cream cheese and Parmesan filling is stuffed into mushroom caps before baking.
Recipe by: Angie Gorkoff
This version of the delicious, creamy Middle Eastern dip uses yoghurt and is delightful with raw vegetables or toasted pitta triangles. It is much lower in fat than classic houmous.
Recipe by: sal
A refreshing, light salad for any hot summer day! The kidney beans and tofu make it a great vegetarian main, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving.
Recipe by: Tigrgrrl
I make this houmous all the time. It only takes a few minutes to prepare, and it's healthier than shop-bought without the oil. Increase or decrease the ingredients as desired, especially the chillies! Serve with tortilla crisps, pitta triangles or fresh vegetables. Add more of the reserved chickpea liquid for a smoother dip.
Recipe by: ELOVINGS
Homemade stewed tomatoes, straight from your garden.
Recipe by: KITTYANN