The classic chickpea dip, originally a staple peasant

food in the Middle East, is universally loved around the

world. Currently enjoying a resurgence as a fashionable

superfood this spoonable blend not only tastes good but

is healthy too - it contains smart carbs that are slow to

digest, so leaving you feeling fuller for longer, as well as

being low in fat and a good source of protein and fibre.

Incredibly easy to make at home, the results are so much

better than shop-bought. Sara Lewis has researched,

tested and tasted traditional hummus recipes from lemon

and olive oil to Turkish hot buttered and also created new

blends such as red beet, and kale and lemon.

- How to make classic hummus, with over 45 recipes for

all the traditional chickpea dips as well as variations made

with white beans, black beans, mung beans and peas.

- Techniques, tips and practical guidance, from soaking

and cooking the pulses to blending and garnishing.

- Tempting ideas for incorporating all kinds of other

delicious ingredients into your hummus.

- Using hummus in healthy meals and snacks.

- Recipes for making your own tahini, harissa, za'atar,

chermoula and tarator, and for flatbreads, crisp-thin

lavash, and yeast-free and gluten-free breads.