As our thoughts turn towards summer, it is a good chance to think about our diet. It is almost time to leave the comfort food of winter behind and sample the fresh offerings of spring.

Hummus is healthy, quick to make and perfect for picnics. Serve it as a dip for fresh vegetables or breadsticks or as a filling for sandwiches with roasted vegetables.

Wholemeal pitta bread with salad and hummus would contain only 8per cent fat. It would provide lots of iron and complex carbohydrates to produce lots of energy.

Hummus (or hoummus) is the Arabic word for chickpea.

Chickpeas are an important food in many parts of the world, particularly in the broad band of countries extending from India through the Middle East to North Africa.

Despite having a reputation of being food for peasants, they are the basis of some of the most popular Middle Eastern dishes.

Chickpeas are starchy and they are a great source of vitamin E, great for the skin. Tahini is a paste made from sesame seeds which are full of omega oils (also found in oily fish) and is rich in protein.

Garlic is also a valuable super-food. It has many medicinal properties such as being anti-bacterial, anti-viral and anti-fungal (apparently it can be used to treat mouth ulcers and athlete's foot!).

It reinforces the immune system and can help to combat heart disease and cancers.

Hummus Ingredients Serves 4 200g cooked chickpeas, (tinned are fine) 100g tahini 2 garlic cloves, peeled and crushed 125ml lemon juice, freshly squeezed tsp ground cumin Salt and freshly ground black pepper

Garnish: Extra virgin olive oil Paprika and freshly chopped parsley

Method 1 Thoroughly rinse the chickpeas with cold water and drain well (this removes the salt).

2 Place them into a food processor with the tahini, garlic, lemon juice and cumin.

3 Blend until smooth. Season to taste with salt and pepper.

To serve Before serving, drizzle the hummus with olive oil and sprinkle with paprika and freshly chopped parsley.

Notes If using dried chickpeas soak them overnight, then cook in boiling water until soft but not mushy. Allow to cool before blending with the other ingredients.