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.