We all love hummus but, honestly, there are easier and lighter dips available. Labneh is great but can be messy and, crucially for me, it isn’t vegan. This dip created by the vegan cook and influencer Calum Harris combines the best of both worlds.

Made with gut-loving yoghurt, it combines lemon juice, garlic and dill (all packed with prebiotics) to create a zingy, creamy base before mixing in crispy, spicy chickpeas for a big protein hit. Harris says it’s inspired by Turkish eggs but, this being a vegan number, it contains no animal products at all.

In case you need a recap, chickpeas are little plant bombs of fibre and protein. That combo means they slow digestion to keep you feeling fuller for longer. They’re also full of manganese, iron and folate, and have been linked to better brain health thanks to their choline content.

This gut-healthy Turkish-style chickpea yoghurt dip is way easier than labneh and way more full of protein