Bright Lemon Pesto Chickpea Dip

This is the dip I make when people turn up unexpectedly and the fridge looks bare. A can of chickpeas, a jar of pesto, half a lemon and a grind of pepper are usually all I have, and it still tastes like I planned ahead. Chickpeas, also called garbanzo beans, have a mild, nutty flavour that takes on almost anything you blend into them, which is why they show up in so many hummus-style dips around the world. If you are after something a little more playful for a party platter, try Salsa Hummus Stuffed Egg Halves.

A food fact worth knowing: the liquid in the can is called aquafaba, and it is more useful than most people think. If your dip looks a little thick after blending, a spoonful of the reserved liquid loosens it without thinning the flavour. I usually keep a tablespoon or two back before I drain, just in case.

For the best texture, let the processor run for a full minute or so, stopping to scrape down the sides. Jarred pesto varies a lot in salt and oil, so taste before you add more lemon. A little extra juice makes the whole thing brighter, but too much will make it sharp. The pepper matters more than you would expect, because it gives a warm edge that stops the dip tasting flat.

Keep leftovers in a sealed container in the fridge for three or four days. It tends to stiffen as it sits, so stir in a teaspoon of water before serving. It also makes a good spread for a wrap at lunch. If you want something more filling, it works well alongside a bowl of Crunchy cumin and chilli chickpeas for a snack board, or spooned over a warm plate of Lemony Tuna Pasta with Green Beans for an easy weeknight supper.

Serve it with raw vegetables, warm pita or crisp crackers. Cucumber rounds, radish and sugar snap peas all hold up well to the thick, herby texture.