Tasty red onion and chickpea party dip

As we’re well into picnic and garden party season, I’m sharing this quick and easy recipe everyone loves. I’m using my ‘Electric’ red onions planted as sets last autumn and ready to harvest from June to September. They’re sweet and crunchy and lovely raw as well as cooked. You can also use spring onions, and for a fast crop now, grow ‘Lilia’, an Italian red variety that crops from June to October. For a tasty salad to accompany the dip, sow some mizuna, komatsuna, ‘Red Lion’ mustard, and ‘Red Wizard’ pak choi, often sold as an all-seasons seed mix and ready as baby salad leaves in just a few weeks.

Ingredients SERVES 4

● 1 red onion or 5 spring onions

● 2 tbsp rapeseed or olive oil

● 1 400g tin cooked chickpeas

● 1 clove garlic, crushed (optional*)

● 150ml water

● 2 tbsp lemon juice

● Salt and pepper

● 1 tsp lightly toasted sesame seeds (optional)

● Chives or any fresh herbs to garnish

● 1 sliced red pepper, cucumber, celery, carrot sticks, salad leaves to accompany. *You can use garlic salt as seasoning instead of fresh garlic

Method

● Peel, chop and fry the onion or spring onions in the oil until soft. Drain and mash chickpeas and add to the saucepan. Add garlic, if using.

● Add water and simmer for 10 minutes with pan lid off. Turn mixture into a food processor and whizz until smooth. ● Add seasoning, sesame seeds and lemon juice. Blitz in a food processor or if not, beat with a wooden spoon until smooth.

● Serve warm or cold. This dip can be spread on hot toast, or used as a filling for jacket potatoes. It’s ideal for parties or picnics, will keep in the fridge for three days and is suitable for vegans.

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