SHOPPING LIST: Cooking Skills: Pulses and Beans 1, Chapter 4 (Hummus, Dips and Falafel)

Tinned chickpeas (or home-cooked from chapter 1), dried chickpeas (for the falafel), tinned cannellini beans, tahini, lemons, garlic, extra virgin olive oil, cooked beetroot (not in vinegar), onions, fresh parsley and coriander, ground cumin, ground coriander, bicarbonate of soda, plain flour, smoked paprika, ice cubes, pitta or flatbreads, cucumber, tomatoes, plain yogurt, flaked sea salt and black pepper.

Classic hummus (6 portions)
[ ] 2 tins of chickpeas (400 g each), drained and rinsed
[ ] 1 pinch bicarbonate of soda
[ ] 4 tbsp tahini
[ ] 1 lemon, juice
[ ] 1 garlic clove
[ ] ½ tsp flaked sea salt
[ ] 4 tbsp ice-cold water
[ ] 2 tbsp extra virgin olive oil
[ ] 1 pinch smoked paprika

A white bean and lemon dip (4 portions)
[ ] 400 g tin of cannellini beans, drained and rinsed
[ ] 1 lemon, zest and juice
[ ] 1 small garlic clove
[ ] 3 tbsp extra virgin olive oil
[ ] 1 tsp chopped fresh rosemary
[ ] 2 tbsp cold water

Beetroot hummus (6 portions)
[ ] 400 g tin of chickpeas, drained and rinsed
[ ] 150 g cooked beetroot, roughly chopped
[ ] 3 tbsp tahini
[ ] 1 lemon, juice
[ ] 1 small garlic clove
[ ] ½ tsp ground cumin
[ ] 3 tbsp ice-cold water
[ ] 2 tbsp extra virgin olive oil

Baked falafel (4 portions)
[ ] 250 g dried chickpeas, soaked overnight and drained
[ ] 1 small onion, roughly chopped
[ ] 3 garlic cloves
[ ] 30 g fresh parsley
[ ] 30 g fresh coriander
[ ] 2 tsp ground cumin
[ ] 1 tsp ground coriander
[ ] 1 tsp flaked sea salt
[ ] ½ tsp bicarbonate of soda
[ ] 2 tbsp plain flour
[ ] 3 tbsp rapeseed oil

For the experiments
[ ] A food processor
[ ] Pitta or flatbreads
[ ] Gloves for beetroot