Hummus dip

About two tablespoons (30 g) is a handy portion for pitta or crudités; that provides 57 kcal.

Blend drained chickpeas with tahini, lemon juice, garlic and a little cold water until creamy, scraping down the bowl as you go. Add the water a spoonful at a time rather than extra oil.

Try it with carrot, cucumber and pepper sticks, oatcakes or falafel. It also works as a spread in a lunch wrap with salad and roasted vegetables.

Keep it covered in the fridge, use a clean spoon each time and follow the use-by date and any storage instructions on the pack. Don’t leave it sitting out for hours at a picnic or buffet.

Yes. Freeze it in a sealed container, leaving a little room at the top; thaw it in the fridge and stir well, as it may separate or turn slightly grainy.

Yes. Blend the chickpeas with lemon juice, garlic and a little olive oil, or use smooth sunflower seed butter for some of tahini’s creamy texture. The flavour will be different.

Yes: spoon it into a small ovenproof dish and warm it at 160°C for about 10 minutes, or microwave it briefly, stirring halfway through. It’s also commonly served cold as a dip.

Often, yes: tahini is made from sesame seeds and is a common hummus ingredient. Recipes differ, so check the ingredients and allergen information if you need to avoid sesame.