Lentil Tabbouleh

• 1 jar of lentils (about 360g), drained
• ½ cucumber, diced
• 3 tomatoes, diced
• 2 spring onions, finely chopped
• 1 bunch of flat-leaf parsley (about 40g), finely chopped
• 1 bunch of fresh mint (about 40g), finely chopped
• 1 garlic clove, crushed
• 5 tbsp olive oil
• Juice of ½ lemon
• Sea salt and freshly ground black pepper

Hummus

• 1 jar of chickpeas (about 350g), drained, reserving the liquid (aquafaba)
• 1 garlic clove, crushed
• Juice of 1 lemon
• 6 tbsp tahini
• Sea salt, to taste
• 1 tbsp olive oil, to serve
• A pinch of ground cumin, to serve
• Nigella seeds, to serve

Lentil Tabbouleh

Drain the lentils well and place them in a large bowl.

Add the cucumber, tomatoes, spring onions, parsley, mint and garlic, then mix everything together.

Stir in the olive oil and lemon juice, and season to taste with sea salt and freshly ground black pepper.

Hummus

Drain the chickpeas, reserving the liquid (aquafaba).

Place the chickpeas, garlic, lemon juice, tahini and a pinch of sea salt in a blender or food processor and blend until smooth.

Gradually add a little of the reserved aquafaba until the hummus reaches a thick, creamy consistency. Good hummus shouldn't be runny – it should be rich and smooth. If you don't have enough aquafaba, you can add a splash of cold water, although this usually isn't necessary.

Taste and adjust the seasoning, adding a little more salt or lemon juice if needed.
Spoon the hummus into a serving bowl and use the back of a spoon to create a shallow well in the centre.

Drizzle with the olive oil and finish with a pinch of ground cumin and a scattering of nigella seeds.