A trio of dips

Whizz these up ahead of time and serve with a selection of bread, crackers and veg sticks.

TAPENADE

Serves 10 • Ready in 5 mins

300g pitted black olives

5 anchovy fillets

1 garlic clove, crushed

30g capers

3tbsp extra virgin olive oil

1 Pulse everything in a food processor until you have a coarse, but not too chunky, mixture.

Per serving: 134 cals, 12g fat, 2g sat fat, 6g carbs

BABA GHANOUSH

Serves 10 • Ready in

1 hr 3 medium aubergines

4tbsp extra virgin olive oil

2 garlic cloves

2½tbsp tahini

1tsp ground cumin

3tbsp lemon juice (approx 1 lemon)

Handful of fresh parsley, chopped

Pomegranate seeds (optional)

1 Heat the oven to 180C/Gas 4. Cut the aubergines in half lengthways, and score the flesh in a criss-cross pattern, being careful not to cut through the skin. Rub the aubergine halves with 2tbsp of the oil, arrange on a baking tray skin side down and bake for around 45 mins until the flesh is soft. Leave to cool.

2 Place the garlic, tahini, cumin, remaining olive oil, aubergine flesh (discard the skins) and lemon juice into a food processor and blitz until smooth and creamy. Season to taste and scatter with parsley and pomegranate seeds, if using.

Per serving: 83 cals, 7g fat, 1g sat fat, 2g carbs

HOUMOUS

Serves 20• Ready in 10 mins

2x400g cans chickpeas

2tbsp tahini

2 garlic cloves, crushed

4tbsp lemon juice

5tbsp extra virgin olive oil, plus extra, to drizzle.

Smoked paprika

1 Drain the chickpeas and set aside the liquid. Rinse the chickpeas and tip into a food processor.

2 Add the tahini, garlic, lemon juice, a few tablespoons of chickpea water and blitz. Set the speed to slow and gradually pour in the oil. Add more chickpea water, if needed, until you have a smooth dip consistency. Season, dust with smoked paprika and drizzle with olive oil, to serve. Per serving: 71 cals, 5g fat, 1g sat fat, 4g carbs >>