5 ways healthy dips

Swap shop-bought dips for one of these homemade options – they taste more vibrant, are better for you, and make a great snack or addition to lunch

Courgette & tahini dip

SERVES 2 PREP 10 mins plus cooling COOK 20 mins EASY V

Heat the oven to 220C/200C fan/ gas 7. Wrap 2 courgettes in foil and roast for 20 mins, or until a fork easily slides into the flesh. Leave to cool completely. Roughly chop the roasted courgettes, then tip into a food processor, along with 1 small garlic clove, 1 tbsp tahini, the juice of 1/2 lemon, 1 tbsp Greek yogurt and a small handful of chopped mint leaves. Season and blitz until smooth and creamy. Spoon into a bowl, drizzle with 1/2 tsp olive oil, scatter over a little more chopped mint and a grinding of black pepper. Serve with warmed pittas, or crispbreads for dunking.

GOOD TO KNOW healthy • folate • vit c • 1of 5-a-day • gluten free

PER SERVING 121 kcals • fat 7g • saturates 2g • carbs 5g • sugars 4g • fibre 3g • protein 7g • salt 0.2g

Peanut hummus

SERVES 2 PREP 10 mins NO COOK EASY V