Lentils are blended until smooth with curry-scented spices like cumin, garlic and cayenne pepper. It's great served with naan or toasted pitta triangles.
Recipe by: Noni
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
These chickpea burgers are a delicious vegetarian alternative to beefburgers. This recipe makes 12 small or 6 large burgers.
Recipe by: Linda S. Gibson
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
Houmous gets a flavour boost thanks to parsley and spring onion. It's also super easy - everything goes into the food processor. Vary the flavour by adding a few chopped mint leaves, a little fresh ginger or dried chillies.
Recipe by: Marie
A dip low in fat and calories, but with loads of flavour. Let the dip chill so the consistency thickens and the beans have time to meld with the spices. If you can't find tinned black beans, use dried or a tin of refried beans instead.
Recipe by: dramstad
A wonderful Mexican-inspired salsa, full of black beans, sweetcorn, tomatoes and onion. I can never make enough when I have a party. Chill 24 hours before serving if you have time and serve with tortilla crisps.
Recipe by: REBECKAH MACFIE
This recipe makes enough for a large party. The tofu makes the houmous mild and creamy. Add as much garlic as you like!
Recipe by: Nina
If you're looking for the real deal, this authentic houmous is it. A family recipe, it's made just the way houmous should be - with tahini, lemon juice and garlic.
Recipe by: ROYHOBBS
This basic recipe for houmous is quick and easy - you'll have no reason to buy it from the supermarket again!
Recipe by: TAZF18