From moreish meze to elegant first course salads, we have loads of starters from throughout the Middle East. Find recipes for moutabel, fattoush, houmous, baba ghanoush and lots more.
This basic recipe for houmous is quick and easy - you'll have no reason to buy it from the supermarket again!
This chickpea puree is simply divine. Chickpeas are blended with lemon zest, lemon juice, tahini, olive oil and garlic. Serve as a dip with vegetables or pitta bread. It also does well as a sandwich filler.
Classic houmous made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.
This is a very simple and tasty, creamy vegan dip to serve with pitta bread or crudités, and is good for pre-dinner nibbles, or as a starter or for a party table. I'm not really sure how many this recipe serves but with pitta bread, there would be plenty for at least 6 to 8 people.
I really liked the kofte kebabs from my local take away so decided to attempt my own. Tastes great with pitta bread and a raita dip.
This recipe makes enough for a large party. The tofu makes the houmous mild and creamy. Add as much garlic as you like!
These crunchy wholemeal baked pitta chips make a lovely accompaniment to houmous, baba ganoush or any dip.
This creamy, garlicky Middle Eastern dip is unbelievably simple to make – and you can do it for a fraction of the price of the store-bought versions.
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.
An exotic dip consisting of walnuts and a touch of pomegranate. Originally from Syria, this is also popular in parts of Lebanon and Turkey, where it is called Cevizli Biber. Serve with pitta bread.