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Skinny dipping

Three tasty, no-cook skinny dip numbers; great to eat with potato-skin crisps, tortilla chips or crudités such as carrots, radishes and celery. You can make them all or just one or two. They can all be made ahead of time for stress-free snacking!

Time from start to finish (for all three): 15 minutes (about 5 minutes each)

Equipment: 2 medium bowls, scissors, colander, blender

Tuna & crème fraîche dip with black pepper

Makes: about 225g

185g or 200g tin of tuna in spring water

75g half- or full-fat crème fraîche

A few fresh chives

¼ lime (or lemon)

Teeny squidge of honey (optional)

Salt and freshly ground black pepper

Hummus with cumin & paprika

Makes: about 350g

400g tin of chickpeas

100g half- or full-fat crème fraîche

2 tsp cumin powder

Extra virgin olive oil

1 garlic clove

¼ lime (or lemon)

A good pinch of paprika

A few fresh coriander or flat leaf parsley leaves

Salt and freshly ground black pepper

Avocado, chilli & chive dip

Makes: about 275g

2 ripe avocados

1 small red chilli

A few fresh chives

1 lime (or lemon)

Salt and freshly ground black pepper

Tuna & créme fraîche dip with black pepper

+ Drain the tuna well, squeezing out as much of the water as possible. Place in a medium bowl, add the crème fraîche and then snip in the chives using scissors. Mix together well and season to taste with salt, pepper and a good squeeze of lime (or lemon) juice. Add a little honey to sweeten, if liked, also. Spoon into a serving bowl to serve.

Hummus with cumin & paprika

+ Drain the chickpeas, rinse well and then tip them into a blender (I find a stick blender brilliant). Add the crème fraîche, cumin and a drizzle of oil, then peel and add the garlic clove. Season well with salt and pepper and blitz until fairly smooth. Check the seasoning, adjusting if necessary, add a squeeze of lime (or lemon) juice and then blitz again briefly. Spoon into a serving bowl, sprinkle the paprika on top, rip over some coriander or parsley leaves and serve.

Avacado, chilli & chive dip

+ Cut the avocados in half, discard the stones and then scoop out the flesh into a medium bowl. Deseed and finely slice the chilli and add. Then, using scissors, snip in the chives. Mash everything up until fairly smooth, season to taste with a good amount of salt and pepper and squeeze in the lime (or lemon) juice. Spoon into a serving bowl to serve.