Hummus / Tapenade / Borlotti bean & Basil dip

serves 7

for the hummus
400g Chickpeas
3 tbsp tahini
1 tbsp olive oil
3 tbsp lemon juice
3 tbsp water
2 garlic cloves, chopped
Maldon sea salt
a small handful of pine nuts
a sprinkle of paprika
Olive oil

1. Blend the chickpeas, tahini,  lemon juice, water and garlic; until you have a rough paste.
2. Add a couple of pinches of salt and blend again.
3. Fry the pine nuts in a little oil, then drain on kitchen paper.
4. Transfer the hummus to a serving dish and create a moat using a teaspoon.

5. Finish with a sprinkle of paprika, pine nuts, parsley and a drizzle of olive oil in the moat.

for the tapenade
300g black olives, pitted
3 tbsp capers
5 anchovy fillets
75g tuna in olive oil
3 tbsp lemon juice
2 tbsp Olive oil

1. Blend all the ingredients together until you have a rough paste.
2. Transfer to a serving dish.

for the Borlotti bean & Basil dip
400g borlotti beans
2 garlic cloves
2 tbsp lemon juice
2 tbsp water
a handful of basil leaves, torn
Olive oil

1- Finely chop or crush the garlic.
2. In a large bowl, crush the beans with a fork and combine with the rest of the ingredients; adding sufficient oil to create a rough paste.
3. Transfer to a serving dish and finish with a drizzle of olive oil and a few remaining torn basil leaves.