Four colours of portable picnic dips

Each of these easy dips use tinned pulses as a base. They all follow the same formula: once you get the hang of the ratios, you can experiment and try different flavour combinations. They each follow the same basic method.

They will keep well in the fridge for up to five days.

Each dip serves 4

Easy hummus
Pulse: 1 x 400g tin chickpeas
Garlic: 1 small clove
Tahini: 1 tbsp
Citrus: Juice and zest of 1 lemon
Liquid: 4 tbsp olive oil, 100ml ice water
Top with: olive oil, toasted and bashed coriander seeds, lemon zest, pul biber (Turkish chilli flakes)

Black bean and cumin hummus
Pulse: 1 x 400g tin black beans
Garlic: 1 small clove
Tahini: 1 tbsp black tahini
Citrus: Juice of 2 limes
Liquid: 4 tbsp olive oil, 200ml ice water
Top with: black sesame seeds, toasted cumin seeds

Summer herbs butterbean dip
Pulse: 1 x 400g tin butter beans
Garlic: ½ small clove
Herbs: a generous handful of soft summer herbs – dill, mint and parsley
Liquid: 4 tbsp olive oil, 150ml ice water
Citrus: Juice of 1 lemon
Top with: more soft summer herbs  and olive oil

Pink cannellini and beetroot dip
Pulse: 1 x 400g tin cannellini beans
Garlic: 1 small clove
Liquid: 200g cooked beetroot, drained and pureed
Tahini: 1 tbsp
Citrus: Juice of ½ lemon and ½ orange
Liquid: 200g cooked beetroot, drained and pureed
Top with: orange and lemon zest, sliced radishes

Put the drained tin of pulses, garlic, tahini (if using) and citrus juice and zest (if using) into a food processor and blitz smooth, adding the oil/water/beetroot bit by bit until you have a creamy dip. Add your toppings, then serve with raw vegetables, crackers and flatbread for dipping.