A Middle Eastern dip that is incredible quick and easy to make and contains no inflammatory oils, which most ready made ones do. Give this delicious, creamy and rich houmous a try. Ready in 10 minutes!

Chickpeas are a rich source of fibre that is slowly digested by the gut and are a must prebiotic booster to reduce the growth of bad gut bacteria, as well as protecting your gut from inflammation.

Ingredients

serves 4 - 6 people as a dip

Houmous

• 400 can of chickpeas (reserve 50g to serve as the topping)

• 1 tbsp light tahini paste

• juice 1 lemon

• 1 garlic clove

• pinch of sea salt

• cold water (2 - 4 tbsp)

Tahini sauce

• 1 tbsp light tahini sauce

• juice 1/2 lemon

• 1 garlic clove, finely sliced or grated

• pinch of sea salt

• cold water (1 - 3 tbsp)

Reserve 50g of the chickpeas in a small bowl.

Blitz together all the houmous ingredients, EXCEPT the water. You want to get a smooth thick paste. Taste and adjust the seasoning if needed with lemon juice, tahini or salt as needed.

Add 1 tbsp of water at a time and blitz. Adding the water will lighten the texture and give a lovely light fluffy houmous. Repeat until you have the desired thickness of dip.

To make the tahini sauce, mix together all the ingredients (EXCEPT the water) in a bowl, until you have a thick clumpy paste. Add the water a little at a time until you have a slightly runny sauce. Taste and season if needed with more salt, tahini, lemon.

To serve, spread the houmous onto a plate and top with the sauce. Add the reserved chickpeas. To finish, sprinkle with paprika powder and chopped parsley. If you are a fan of spicy food some chilli flakes works well too.