This tasty Middle Eastern dip of Arab roots is made from crushed chickpeas and is high in protein and fibre, making it healthy and versatile. You can scoop it up with pita bread, dip vegetables and ...

Make the tehina sauce: Nick off a piece of the garlic (about a quarter of the clove) and drop it into a food processor. Squeeze the lemon juice into the food processor. Pour the tehina on top, making ...

If you’re one of the many around the UK left bereft by the sudden shortage of the chickpea-based favourite, fear not! It’s easy – and cheap – to make at home It will go down in history as the great ...

Note: If your saved hummus thickens overnight, you can stir in a few tablespoons of the reserved chickpea liquid to bring it back to your desired consistency. Place the chickpeas, tahini, salt, half ...

Beets — you either love them or hate them. Even for those of us who appreciate a bite of the slightly sweet and earthy root vegetable, it might get a little overwhelming eating canned beets on their ...

For the roasted vegetable salad: With the rack in the middle position, preheat the oven to 425°F (220°C). On a non-stick or parchment paper-lined baking sheet, toss the vegetables and sunflower seeds ...

It’s now warm enough outside that I’m not much interested in heating up my kitchen. I love a good salad, and I’m always on the lookout for something different in that area. This super-simple ...