"I've never been a huge fan of hummus, as I don’t like the starchy flavour of chickpeas. However, with this recipe, you can add more lemon juice for added zing, or more garlic if you’re brave. I use far less olive oil as I prefer a thicker hummus. The enticing flavour encourages me to cut up bell peppers, celery and cucumber for snacks at work, ensuring that my blood sugar is kept level all day. The best thing about this recipe? You can add any extra flavour you like and it will almost always work. Plus, it freezes well for emergency drinks sessions." – Kirsty Carpenter, copy editor and features writer

What You Need:1 tin (400g) chickpeas, 2 tsp garlic, ½ cup lemon juice, 1 tbsp olive oil, pinch salt, ½ tsp cumin, pinch paprika, 1 tbsp tahini

Method: Put all ingredients into a blender and whizz until smooth. You can use beans instead of or with the chickpeas, and the tahini makes it creamy, but it’s not essential – I don’t usually use it. If you use peanut butter instead of tahini, the hummus will be sweeter. To cut down on olive oil, don’t drain the chickpeas before putting them in the blender.

Per dip: 2884kJ, 26g fat (3.5g sat), 1 200mg sodium, 96g carbs, 18g fibre, 0g sugars, 23g protein.