It’s the humble Eastern Mediterranean mezze dish that stole our hearts – who’d have thought a little bowl of smashed up chickpeas could taste like magic? As a snack it is far too easy to get through a whole tub if left alone with a family-sized bag of crisps. It has become an essential item for any modern well-stocked fridge, whether served as a dip with plain crackers or vegetable crudités, slathered on bread to give oomph to kebabs or sandwiches, or offered as part of a main meal in its own right. Homemade hummus is superior to store-bought in many ways: it is less sour, more intense in fresh flavours and inexpensive to put together. Author Dunja Gulin shares her tips and tricks for making perfect homemade hummus, so that you can get the flavour balance and texture just right every time. The classic combination is usually chickpeas, lemon juice, garlic and tahini – but this basic recipe is so versatile that it gratefully absorbs any flavour you can throw at it. Chapters include Chickpea-Based Hummus recipes such as Onion Jam Hummus and Fresh Herb Hummus. Bean and Lentil-Based Hummus features Spicy Red Lentil Hummus and an Indonesian style Hummus. The Veggie-Based selection includes a Baked Aubergine variety as well as a Sweet Potato and Coconut. Raw Hummus features a Cashew and Avocado and a Green Pea and Basil. There is a chapter of Dippers with Chapatis, Pitta Breads and Sesame Grissini. A section on Hummus Meals includes Chunky Hummus Burgers, Hummus Pasta Sauce and Veggies Baked in Hummus Batter. Finally, try some Sweet Hummus Brownies or Ice Cream Cups in the daring Desserts section.