Everyone likes hummus. It's the universal dip - welcome at any party, in any lunchbox and for any snack. It's very easy to make and the homemade version tastes much better than the odd supermarket sludges. It's also fun to top yourself for some interesting variations; try a spoonful of pesto, harissa or red onion marmalade to ring the changes.
400g can chickpeas, drained and rinsed
Juice of one lemon (you can replace with a tablespoon of white wine vinegar if you find juicing difficult)
2 tablespoons tahini (sesame paste)
1 tablespoon extra virgin olive oil
1 peeled clove of garlic
Salt (to taste)
Put all the ingredients in a blender or food processor. Blend and you are done!
Arthritis diet notes:
Pulses, like chickpeas, are a great source of fibre, protein and a reasonable source of both zinc and folate. Using them in dips is a great way to introduce them to the more timid eaters in your house! The olive oil and tahini both provide anti-inflammatory fats which may help reduce pain and inflammation in osteoarthritis and rheumatoid arthritis. They are also useful in protecting against heart disease.