doh! i forgot houmous (maybe cause my homemade houmous is rarely as good as the one from the shop!) and baba ganoush which is roasted aubergine blended into a dip, delicious with crusty bread, i like to slice the aubergine(eggplant) and cover it in salt for an hour (this is said to remover bitterness, some say its not necessary with aubergines these days but i like to do it lol) then carve lines into it and cover it in olive oil and salt and bake it in the oven for about 30 minutes, then just blend it up, eat warm or cold, its something i often make in the evening then take to work for lunch, i stopped making it as a party dip because not many people know what it is or like the look of it hehe, seems to be something from turkey/morocco that didnt cross over to european cuture the way houmous did.