I first stumbled upon the concept of whipped feta at a little taverna in Greece a few summers ago. It was served simply – just the silky, salty cheese with a drizzle of local honey and some warm bread.

The combination of salty and sweet, creamy and crunchy was utterly addictive. I must have gone back three times that week, each time promising myself I’d order something different, each time failing miserably.

Back home, I started playing around with my own version. The basic whipped feta is divine on its own, but I wanted something with a bit more complexity – something that could be the star of a grazing board or the perfect starter for a dinner party. Enter the sundried tomato chickpea chutney: sweet, tangy, with just enough texture to contrast beautifully with the silky feta base.

What I love most about this recipe is its beautiful simplicity. Yes, it looks impressive when plated up, but it requires minimal effort and even less culinary skill. The food processor does most of the heavy lifting for the feta, and the oven transforms ordinary chickpeas and cherry tomatoes into something extraordinary with very little intervention from you.

It’s also brilliantly adaptable. Having people over last minute? This comes together in 20 minutes max. Need something to bring to a friend’s dinner? It travels beautifully. Want to prep ahead? Both components keep well in the fridge for a few days (though I’d recommend bringing them to room temperature before serving for the best flavour).

The other thing that makes this recipe a keeper is how it walks that perfect line between familiar and interesting. Feta is hardly an exotic ingredient, but transforming it into this cloud-like dip elevates it beyond the usual crumbled-over-salad treatment. The chickpeas add substance and protein, making this substantial enough to serve as a light lunch with some good bread and perhaps a simple green salad.

I’ve served this at summer garden parties and cosy winter gatherings alike. It works beautifully with a crisp white wine or a light rosé, but I’ve found it pairs equally well with a gin and tonic or even a non-alcoholic spritz. The key is to keep the accompaniments simple – some really good crackers or bread, perhaps some crudités if you’re feeling virtuous. This dip doesn’t need much else to shine.

So next time you’re in need of something that feels a bit special without the faff, give this a go. It’s the kind of recipe that makes you look like a culinary genius while requiring very little actual effort – and honestly, aren’t those the very best kind?