The classic chickpea dip, originally a staple peasantfood in the Middle East, is universally loved around theworld. Currently enjoying a resurgence as a fashionablesuperfood this spoonable blend not only tastes good butis healthy too – it contains smart carbs that are slow todigest, so leaving you feeling fuller for longer, as well asbeing low in fat and a good source of protein and fibre.Incredibly easy to make at home, the results are so muchbetter than shop-bought. Sara Lewis has researched,tested and tasted traditional hummus recipes from lemonand olive oil to Turkish hot buttered and also created newblends such as red beet, and kale and lemon.• How to make classic hummus, with over 45 recipes forall the traditional chickpea dips as well as variations madewith white beans, black beans, mung beans and peas.• Techniques, tips and practical guidance, from soakingand cooking the pulses to blending and garnishing.• Tempting ideas for incorporating all kinds of otherdelicious 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-thinlavash, and yeast-free and gluten-free breads.
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