by Amy Oboussier
July 21, 2023
Here at Hodmedods we sell a number of British-grown seeds, and these quick and easy crackers showcase them perfectly. Alongside this vibrant beetroot hummus, this makes the perfect light lunch, afternoon snack or drinks party nibbles.
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by Mara Seaweed
June 12, 2023
Add a few of these moreish falafels to a pitta bread and load up with sliced lettuce or cabbage, cucumber, yoghurt and a dollop of hummus. Hard to beat for a quick, nutritious and satisfying lunch.
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by Rachel Steeds
May 05, 2023
Rachel Steeds of plant-based kitchen Greenhouse has created this wonderful vegan twist on the Middle Eastern classic Kibbeh. Typically made with bulgur wheat and meat, Rachel's version combines pulses, smoked quinoa, carrots and spices for a flavour-packed dish.
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by Julius Fiedler
May 04, 2023
It's liberating to realise that culinary classics like falafel can be made not just with chickpeas or fava beans, but in fact with most legumes. After all, most traditional dishes have come from a place of necessity and availability, making use of what’s around but applying culinary wisdom that can be found in other parts of the world too. Here, Julius Fiedler of Baking Hermann, brings falafel to the UK with this recipe using British-grown split green peas.
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by Martin Hill
April 25, 2023
Another great recipe from Martin Hill. We've quite a collection of recipes for hummus and similar dips, using different pulses and spices, but we’ve never had a smoked hummus. Halen Mon’s smoked salt and smoked water combine with our superb British-grown chickpeas to give this moreish hummus a deep, comforting flavour.
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by Jenny Chandler
April 01, 2023
Serving a salad with a warm “hummus” base makes all the flavours sing, and feels so much for comforting on colder days. The Carlin Pea hummus is also fabulous with a baked sweet potato and plenty of dark green steamed leaves.
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by Josiah Meldrum
June 09, 2022
Strictly speaking hummus means chickpea but similar dips can be made from any pulse, each with their own distinctive flavour and texture. We make this in large quantities and use liberally as more than just a dip. Like any other hummus this is delicious as a pasta sauce, added to roast potatoes, as an alternative to white sauce in lasagne or moussaka, to thicken soups, cooked in a pie and more!
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by @hallefaraj
March 09, 2022
1 Comment
We were blown away when we saw this amazing black hummus posted on Instagram by
@hallefaraj and we're thrilled that she's happy for us to share it here.
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by Helena Barlow
February 09, 2022
When Helena Barlow posted this pink humumus recipe on instagram it certainly caught our attention! Made with our creamy, quick to cook Norfolk Chickpeas it tastes as amazing as it looks.
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by The Cook and Him
August 02, 2019
Food bloggers The Cook and Him created this wonderfully creamy ful nabed (just like hummus but made with ful or fava beans, not chickpeas) garnished with caramelised onion and accompanied with deliciously smoky quinoa and pea flour crackers.
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by Niki Webster
December 01, 2016
7 Comments
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by Anna Colquhoun
June 14, 2015
2 Comments
Hodmedod’s friend Anna Colquhoun, the talented and inspiring culinary anthropologist, has sent us this recipe for Bakla, a traditional split fava bean and dill purée, from her travels in Turkey.
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