Hummus and ful medames: a two-tin mezze plate

Two tins, a jar of tahini and a lemon give you a proper Levantine lunch or breakfast in 15 minutes. Hummus and ful are cheap, filling, full of protein and fibre, and taste of home when you are far from it.

What you need (serves 2)

• Hummus: 1 small tin of chickpeas (Gulf News uses a 230 g tin), 2 tbsp tahini, 2 garlic cloves, 4 tbsp olive oil, lemon juice and salt to taste. To garnish: a few whole chickpeas, paprika, a drizzle of olive oil and mint leaves.
• Ful medames (halve the original recipe): 1 tin (about 400 g) fava beans with their liquid, 2 garlic cloves (chopped), half a tbsp olive oil, half a tsp ground cumin, 1 to 2 tbsp tahini, 1 tbsp lemon juice, black pepper and salt.
• Toppings for ful: half a tomato (diced), a little finely chopped onion, chopped parsley and, if you like, a chopped hard-boiled egg.
• Equipment: a blender, stick blender or food processor for the hummus; a small saucepan and a potato masher or fork for the ful.
• Shopping tip: tins of chickpeas and fava beans keep for a long time, so keep two of each in your cupboard for days when the fridge is empty.

Method: hummus in 5 minutes

• 1. Drain the chickpeas over a bowl and keep about 2 tbsp of the liquid from the tin.
• 2. Put the chickpeas, tahini, garlic, olive oil, the reserved liquid, a squeeze of lemon and a pinch of salt into the blender.
• 3. Blend for about 1 minute until smooth. Taste: add more lemon for sharpness, more salt to lift it, or another spoon of the liquid or water if it is too thick.
• 4. Spoon into a shallow bowl, make a swirl with the back of the spoon, and top with chickpeas, paprika, olive oil and mint.
• No blender? Mash the chickpeas hard with a fork or masher. The result is rougher, but still good on toast or in a wrap.

Method: ful medames in 15 minutes

• 1. Warm the oil, garlic and cumin in a small saucepan over medium heat for about 2 minutes until it smells fragrant. Do not let the garlic brown.
• 2. Stir in the beans with their liquid and the tahini. Bring to a simmer and cook for 8 to 10 minutes, until the liquid thickens slightly.
• 3. Take the pan off the heat and mash the beans roughly with a potato masher or fork.
• 4. Stir in the lemon juice and black pepper, then add salt to taste.
• 5. Spoon into a bowl, add the tomato, onion, parsley and egg, and finish with a drizzle of olive oil and a lemon wedge. In Egypt it is traditionally a breakfast dish.

Build a mezze plate

• Put the hummus and ful in the centre with warm flatbread or pitta.
• Add whatever you have: cucumber and carrot sticks, tomatoes, olives, pickles, a spoon of labneh or yoghurt, a boiled egg, a handful of leaves.
• Add a crunchy side: a simple fattoush works well (see Kitchen Skills, Salads and dressings), or just toast leftover pitta in the oven.
• Turn it into a meal for friends by doubling the hummus and adding a protein such as the chicken from the shawarma lesson in this module.

Storage, safety and allergies

• Homemade hummus and ful have no preservatives. Cover them, put them in the fridge as soon as you have finished eating, and treat them like leftovers: FSA advice is to eat leftovers within 48 hours.
• Your fridge should be between 0 and 5C (FSA).
• Tahini is made from sesame, which is one of the 14 allergens named in UK food law. Tell guests if a dish contains it.
• Leftover chickpea liquid can go in the fridge for another batch; leftover beans can be frozen in a tub.