Open 1 x 400g tin of chickpeas in a mixing bowl. Add just enough of the chickpea liquid to cover the chickpeas. Add 3-4 peeled, halved garlic cloves and microwave on high for 3-4 minutes. Transfer the mixture to the bowl of a food processor or blender and add 50g tahini, the juice of 1 lemon, 1 tsp cumin, 3-4 drops of Tabasco and a generous pinch each of salt and black pepper. Whizz together, streaming in 2 tbsp extra-virgin olive oil while the machine is running. Keep whizzing until smooth and creamy. Taste and add more salt or pepper if needed. Top with a drizzle of olive oil and a pinch of paprika. Store in the fridge for up to a week. Enjoy on toast, pitta bread or crackers, or as a dip for crudités.
Smashed pea and mint dip
Makes about 160g
Mash 150g peas with 2 tbsp chopped fresh mint and 1 tbsp lemon juice. Crumble over 30g Feta. Serve with crackers for dipping.
Mini Caprese skewers
Thread mini Mozzarella balls (bocconcini) and cherry tomatoes onto toothpicks, alternating with fresh basil leaves. In a small tub, combine 1 tbsp olive oil with 1 tbsp balsamic vinegar. Dip the mini skewers into the oil and vinegar mixture and enjoy.
Strawberry Ricotta bagel
Spread ½ a toasted whole-grain bagel with 2 tbsp fresh Ricotta. Top with sliced strawberries and season to taste.
DIY instant noodle pot
In a Kilner jar, layer up the following: 1 peeled, finely sliced carrot; 2 sliced spring onions; 2 tbsp frozen petits pois; ½ a deseeded and chopped red chilli; 1 tsp finely grated fresh ginger; 1 grated garlic clove; 2 tsp soy sauce mixed with a pinch of brown sugar; ½ a chicken stock pot and 1 nest of quick-cook noodles. Pack a separate small pot containing ½ a lime and 2 tbsp chopped fresh coriander. When ready to eat, pour over boiling water until everything is just covered, pressing the ingredients down. Cover and leave for 8-10 minutes, stirring once or twice. Add the lime juice and coriander to taste, then enjoy.