5 ways with delightful dips

Blitz together a few ingredients to make one of these vibrant recipes. Spoon into bowls for sharing dishes, or pack into a lunchbox with crackers for a speedy snack

- ESTHER CLARK and CASSIE BEST

Beetroot hummus

SERVES 4 PREP 10 mins NO COOK EASY

Tip a 400g can drained chickpeas (reserving a few to scatter over at the end) into a food processor along with 300g cooked beetroot, 1 garlic clove, 1 tbsp tahini and the juice of 1 /2 lemon. Season, then blend until smooth. Tip the hummus into a bowl and top with the remaining chickpeas, 1 tbsp roughly chopped hazelnuts, 1 tbsp pumpkin seeds and 1 tsp nigella seeds. Finish with a drizzle of olive oil.

GOOD TO KNOW

vegan

• healthy

• folate

• fibre

• 2 of 5-a-day

• gluten-free

PER SERVING

204 kcals

• fat 10g

• saturates 1g

• carbs 17g

• sugars 7g

• fibre 6g

• protein 9g

• salt 0.2g

Canellini bean, pesto & chorizo dip

SERVES 4 PREP 5 mins COOK 5 mins EASY