Caper dip: Strain the liquid from a jar of capers, add a few cloves of garlic and some olive oil and puree with blender, serve with pita bread, crackers, toasted bread...

Indian Raita: Grate some cucumbers and a bit of fresh ginger, chop some spring onions and a few leaves of mint. Then add yogurt and salt for something different and refreshing with your vegetables, meat, bread or chips.

Lentil Curry: Cook then drain some lentils, fry some onions and garlic, add a few spoons of curry and some salt and half a can of coconut milk and blend all.

Eggplant dip Baba Ghanoush: Bake aubergines for about 40 minutes (poke holes all around with a fork first) , let cool then puree with lemon juice, garlic, salt, cumin (optional) and sesame tahini.