Spice up your lunch with this citrussy, chilli-spiked dip or spread

Shelf Help: Only natural, fresh ingredients go into this little pot of hummus

What is it? Cabots of Westport Chilli and Lime Hummus (RRP €3.50, 200g).

What’s good about it? Hummus is very easy to make, but sometimes it’s handier to just pick up a tub in a shop. Except, the shop-bought stuff is often riddled with unwanted preservatives and processed ingredients such as dried garlic and lemon juice from concentrate. Not so with this one which is made with dried chickpeas, soaked and cooked as required, fresh garlic, chillies and lime juice, tahini, sea salt and a mixture of Donegal rapeseed oil and Spanish extra virgin olive oil. The red chillies give it an attractive colour and just enough heat to make it interesting, while the lime brings even more flavour to a dip that can sometimes be bland. The texture is smooth and creamy.

Who makes it? Cabot’s of Westport, led by Redmond Cabot, who has had careers in the wine and restaurant businesses before turning to food production.

How do I use it? With crudites, on sandwiches, as part of a salad platter. Being preservative-free, it has a 10-day refrigerated shelf life.


Where can I buy it? It is widely available from delis and specialist food stores and branches of SuperValu.

Anything else? The Cabots of Westport range also includes basil pesto, black olive tapenade, beetroot and bean pots, as well as tomato and basil and Thai red curry sauces.

Send your Shelf Help product suggestions to marieclaire.digby@irishtimes.com