You're eating hummus wrong! Oxford scientist reveals the common error people make when enjoying the dip
Gastrophysics expert Professor Charles Spence said Brits should ditch carrot sticks and scoop up the chickpea-based spread with crisps or tortilla chips instead.
It came as new data revealed hummus is the UK's favourite dip, loved by more than three quarters of us.
Professor Spence said the issue is with crudités - the sliced raw vegetables commonly used for dipping.
He said: 'The slim nature of a crudité risks hummus dropping all over your trousers, given the heavier load and smaller dipper surface area.'
He added: 'For optimum crunch, crisps and dips need to be brought together at the moment of eating to maintain the texture contrast between the crispy, crunchy sound of the chip and the tangy tasty dip.
'Even the shape of your dipper makes a difference, with pointy triangular chips priming a strong taste, while rounder-shaped dippers are more consistent with a sweeter, more balanced taste.
'At the same time, it's important not to compromise on the scoopability of your dip.
'Something curved up at the sides, like a crisp, might be just the thing for those who like a little more of the dip with their chip.'
And Professor Spence poured scorn on the trend for eating hummus with pitta bread.
He said: 'Although pitta and hummus may seem like a match made in heaven, it is more perfectly partnered with tzatziki due to its soft texture and subtle flavour.'
His comments came in response to a new survey by Waitrose, which found hummus was the UK's number one dip.
A whopping 76 per cent - three quarters - of Brits said the Middle Eastern plant-based paste was their favourite.
Meanwhile guacamole, salsa, sour cream and tzatziki round off the top five.
Waitrose brand development chef Will Torrent said: 'There's actually real technique involved in pairing crisps and dip.
'Many of our hero dips are very creamy, packed with flavour, rich and indulgent, so finding a dunking device that will stand up to those flavours and textures can take some trial and error.
'Thicker dips, like guacamole or hummus, need a sturdier chip, like a ridged crisp or tortilla.
'Meanwhile, thin crisps suit light whipped dips like taramasalata.
'You want a crisp that can support the weight of the dip without dominating the flavour.
'It's all about ratio and resistance - no one wants a snapped crisp mid-scoop.'
The survey found almost one in 10 Brits double-dipped every single time they enjoyed a dip.
However, more than half reckon the double-dip habit is a food crime.
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