This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!
Recipe by: Winky
This is a spicy Thai-inspired salad. Double or triple the recipe to use for a buffet or summer barbecue.
Recipe by: CHRISTYJ
I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast and easy vegan main for lunch or dinner that is surprisingly filling when eaten with pitta bread. It is also a flavourful side dish.
Recipe by: TASNEEM
In this recipe, tempeh is marinated in a bit of water, garlic and salt. It's then fried until golden and served hot.
Recipe by: Novi
This dish has a mild ginger flavour that can be adjusted according to taste. Works well with tofu. Serve over steamed jasmine rice.
Recipe by: veggigoddess
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
Moutabel is a delicious and spicy aubergine dip originating in the Middle East, popular in Syria, Lebanon and Palestine. It is best eaten with fresh, hot pitta bread.
Recipe by: KCOGDEN
This cool, refreshing blend of natural yoghurt, chopped cucumber, dill and garlic is a perfect accompaniment to lamb or rice, or both! Mint may be used in place of the dill.
Recipe by: Violet Grillo-Derderian
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
This basic recipe for houmous is quick and easy - you'll have no reason to buy it from the supermarket again!
Recipe by: TAZF18