DIPPING INTO DELICIOUSNESS

The Middle Eastern staple has become a favourite of many, whether it has a Moroccan twist or a hint of red pepper, the chickpea dip is here to stay 1 tin of chickpeas (240g), drained and liquid reserved 1 clove garlic, roughly

chopped 1 lemon, juiced 2 tbsp tahini 50g cooked beetroot (about one small-medium beetroot), chopped roughly 1 tbsp olive oil, plus

additional for drizzling Salt Nigella seeds to garnish

(optional) BLEND the chickpeas, garlic clove and lemon juice with a stick blender or in the small bowl of a food processor until smooth. Add the beetroot, tahini, a tablespoon of the liquid reserved from the chickpeas, and the tablespoon of olive oil.

Blend again. You want a smooth, creamy texture; if too thick, add another dash of the chickpea liquid. Taste and season with salt. Place in a bowl, garnish with the nigella seeds (if using) and a healthy drizzle of olive oil. Serve with crudités, pita or flat breads. Hummus with crudités by Shaun Rankin

There is really no need to use store-bought hummus; it is simple to make yourself and can then be seasoned to your liking. This hummus recipe from Shaun Rankin is served as a dip alongside crudités.

FOR THE HUMMUS

800g of chickpeas, tinned 125ml of olive oil 100ml of vegetable oil 100ml of lemon juice 3 garlic cloves, peeled and

crushed 2 tsp smoked paprika, plus

extra for serving 170g of tahini 1 pinch of salt 1 pinch of black pepper For the crudités 2 carrots 1 cucumber 1 red pepper cherry tomatoes, 1 punnet