Delphi

Delphi makes Greek and eastern Mediterranean style dips in the UK, and its houmous is the one most people know. It is made the classic way, from cooked chickpeas blended with sesame tahini, and the pot carries the Vegetarian Society Vegan Approved mark, so it suits a vegan table as well as everyone else's.

We keep Delphi with the dips in chilled meat and dips, part of chilled and dairy. The classic houmous is smooth and nutty from the tahini, with a savoury depth that works as a dip, a spread and a side. The pot is a table size, enough for a family lunch or a few days of snacking.

Stir before serving, as the pot says, then spread it on a plate, swirl a hollow with the back of a spoon and finish with olive oil and a pinch of paprika or chilli powder. Serve with warm pitta, naan from frozen naan and kulcha, or cucumber and carrot sticks, or beside falafel and salad. Houmous fits South Asian food too: spread it in a wrap with tandoori chicken or paneer tikka, or put it out with hot pakoras and a green chutney.

Keep the pot in the fridge, always use a clean spoon, and eat within the days shown once opened. For crisp things to dip, browse crackers, and for cold sauces and relishes with more heat, see chutneys.