Basic Hummus

By Leyla Kazim at jamieoliver.com 

Serves 6-8 as a starter

2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)

4 tsp tahini

2 garlic cloves, crushed

1 tsp crushed sea salt

6 tbsp quality extra virgin olive oil (plus extra for drizzling)

3½ tbsp freshly squeezed lemon juice

Paprika (optional)

Coriander or parsley leaves (optional)

Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.

When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.

Quantities are not included but why not experiment- that's what I did- good luck!

Hodmedod’s split dried fava beans 

Sunita light tahini

Lemon juice

Extra virgin olive oil

Parsley 

Garlic grated

Salt

Boil beans for about 20-25 minutes until they are soft and then drain, retain some of the water in a cup. Cool the beans and then add them to a blender with the lemon juice, olive oil, garlic, salt, parsley and tahini. Blend until smooth with about half a cup of the cooking water from the beans to loosen the texture, spoon into a bowl, drizzle with olive oil and serve. Store in the fridge.

Adapted from Madhur Jaffery's Indian Cookery

serves 4

450g fresh green beans

4 tablespoons olive or coconut oil

1 tablespoon whole black mustard seeds

4 cloves garlic, peeled and very finely chopped

1/2-1 hot, dried red chilli, coarsely crushed in a mortar

1 teaspoon of salt

1/2 teaspoon of sugar or honey

Freshly ground black pepper

Trim the beans and cut them into 2.5cm lengths. Blanch the beans by dropping them into a pot of boiling water and boiling rapidly for 3-4 minutes or until they are just tender. Drain immediately in a colander and rinse under cold running water. Set aside.

Heat the oil in a large frying pan over medium heat. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop, out in the garlic. Stir the garlic pieces around until they turn light brown. Put in the crushed red chilli and stir for a few seconds. Put in the green beans, salt and sugar or honey. Stir to mix. Turn the heat to medium low. Stir and cook the beans for 7-8 minutes or until they have absorbed  the flavour of the spices. Add the black pepper, mix, and serve.