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.
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.
These chickpea burgers are a delicious vegetarian alternative to beefburgers. This recipe makes 12 small or 6 large burgers.
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.
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.
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.
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.
This recipe makes enough for a large party. The tofu makes the houmous mild and creamy. Add as much garlic as you like!
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.
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.