Drain chick peas and place in a food processor

Add the tahini, garlic, lemon juice plus 3 tablespoons olive oil and process to a fine paste

Add the water as the machine runs. Season with salt and pepper to taste

Tip into a bowl and smooth out to level

Pour the remaining olive oil over the top of the dip, sprinkle with the paprika and serve

Cook broad beans in a saucepan of boiling salted water for 1 - 2 minutes.

Refresh in cold water, then drain and remove the skins.

Roughly mix beans in a bowl with olive oil, lemon juice and garlic.

Add the feta and season with salt and pepper.

Serve with Crackers

Cut the eggplant in half lengthwise and rub with some salt and 2 tablespoons of olive oil.

Place in a roasting dish with garlic and bake at 180°C for 15 - 20 minutes.

Remove from the oven and let cool.

Put eggplant and roasted cloves of garlic into a food processor with the lemon juice, tahini, the remaining olive oil and plain yoghurt.

Blend to a smooth consistency.

Season with salt and pepper to taste.

Blend sour cream and gherkins in a food processor.

Place in a bowl with a few thin slices of gherkin on top.

Serve with Crisps.