Green hummus

Pick the basil leaves off the stems and drop them into boiling or simmering water for about 20 seconds, to lock in the green colour.

Fish them out with a strainer into ice water, which stops the cooking, then squeeze them out; this stops the hummus going grey as it sits.

Put about a third of a cup of packed blanched basil in a blender with lots of garlic, lemon juice, some of the olive oil, the garbanzo beans, the white kidney beans, black pepper and a good amount of salt.

Pulse a couple of times to get it going, scrape down with a spatula and pulse again, pureeing it very smooth without adding liquid to dilute it.

Once it starts to puree, add the rest of the olive oil, another couple of tablespoons.

Taste and adjust the salt, the lemon juice and the pepper.