3 DIPS: Favetta beans and cashew nut dip / Crushed puy lentils with tahini and cumin / Red Pepper Hu

Ingredients

• 250g dried Good Earth Favetta Beans
• 200g Good Earth Roasted Cashew Nuts
• 1 tsp thyme leaves, finely chopped, plus extra to garnish
• 2 garlic cloves, peeled and crushed
• 2 large lemons, finely grated zest and juice
• 6-8 tbsp Pantaleo olive oil, plus extra for drizzling
• Sea salt flakes and freshly ground black pepper
• 200g Good Earth Puy Lentils
• 30g unsalted butter
• 2 tbsp Pantaleo Olive Oil, plus extra to finish
• 3 garlic cloves, peeled and crushed
• 1 tsp Good Earth Ground Cumin
• 3 medium tomatoes, skinned and cut into 1cm dice
• 25g coriander leaves, chopped
• 4 tsp Sunita Light Tahini paste
• 2 tsp lemon juice
• Salt and black pepper
• ½ small red onion, peeled and sliced very thin
• 1 roasted and skinned red pepper
• 400g Good Earth Chickpeas (cooked according to package instructions)
• 1 tbsp Sunita Light Tahini
• 2 Garlic Cloves- Chopped
• 2 Slices of 1 onion- chopped
• 2 tbps Lemon Juice
• Pinch of Good Earth Cayenne Pepper
• Pinch of Good Earth Pepper
• Pinch of Good Earth Himalayan Salt
• 2 tbsp Pantaleo Olive Oil