Hummus is a paste or spread made by blending tahini, olive oil, lemon juice, salt and garlic with its main component: chickpeas. This hero ingredient is high in protein and fibre, making hummus an excellent addition to vegetarian dishes that need a boost of protein.

Sesame seeds and olive oil are excellent sources of good fat, and hummus leans on both for flavour and texture. A spoonful of hummus contains about 8g of unsaturated fats, which can help keep cholesterol levels low and decrease the chance of type-two diabetes.

Chickpeas also contain more than ten micronutrients, including a good amount of the mineral copper, which helps to keep hair and skin healthy.

Fresh, homemade hummus can last up to five days in the fridge, while most store-bought or pre-packaged hummus products can last up to a week. When saving it for later, avoid using cling film in favour of a tightly closed container with a lid.

Hummus freezes beautifully for up to four months. Store it in the freezer in small batches of about 250g so you can thaw it out in portions as needed and avoid waste. Each one should defrost in the fridge overnight or over three hours at room temperature. Remember to stir it after it thaws as the components may have separated while stored.

Hummus doesn’t just complement its traditional partner of flatbreads. It works spectacularly well as a dip for raw celery, carrots, cucumbers and peppers, and as a spread for sandwiches.

There’s no need to opt for low-fat hummus. Any good version of the product will contain only good, monounsaturated fats from its chickpeas and sesame seeds, so a low-fat version would be limiting its health benefits.

To make hummus at home, all you need is a food processor (a blender or hand blender will do) and the right combination of ingredients. Chickpeas and olive oil are essential, but you can get creative with the rest, creating variations that are best suited to your tastes.