Pesto, Hummus and Beetroot. Make a batch in advance and use the pesto to cook with and the hummus and beetroot dips are perfect accompaniements with a summer lunch!

HOMEMADE BASIL AND ROCKET PESTO

2 x bunches basil (fresh)
2 x generous handfuls of rocket
150g pinenuts
150g grated parmesan
1 x clove garlic
Good quality olive oil - enough for a good consistency (not too stiff, not too runny)
salt and pepper to taste

Whizz all the ingredients together in a food processor. Season to taste. You may like to add a bit more parmesan or a few more nuts, depending on your preference. A perfect addition for so many exciting dishes....try adding to your tarts, sandwiches, roasted vegetable salads, courgetti pasta to name a few....

HUMMUS

200g Chickpeas
2 tbsp lemon juice
2 garlic cloves, crushed
1 tsp ground cumin
salt to taste
100ml tahini paste
4 tbsp water
2 tbsp extra virgin olive oil

Whizz all the ingredients in a food processor. Season to taste. Serve with fresh, crunchy crudites, add to the top of salad dishes....use at your pleasure!

BEETROOT DIP (this recipe will make enough to serve approx 30 people!)

8 vaccum packed beetroot
6 sprigs fresh thyme
2tsp caraway seeds
6 tbsp creme fraiche
2 tbsp horseradish

Blitz all the ingredients together in a food processor, season to taste with salt and pepper. Brighten up any lunch table with this fabulous pink and tasty dip!