Hummus
· 800g cooked chickpeas (use about 3 cans)
· 50g Tahini paste (sesame paste)
· 180ml lemon juice
· 100ml extra virgin olive oil
· 3 cloves garlic, minced
· salt and pepper

Combine all ingredients in a food processor and blitz to a smooth paste. Season to taste. Refrigerate until use.

Tzatziki
· 800ml Bulgarian yoghurt
· 2 medium cucumbers, deseeded and chopped
· 2 tbsp chopped mint

Combine all ingredients and refrigerate before serving.

Olive Tapenade
· 500g olives, pitted
· 6 anchovy fillets
· 10g capers
· 3 garlic cloves, minced
· 5ml lemon juice
· 10ml rosemary

Combine all ingredients in a food processor and blend to a course paste. Thin with a little olive oil if necessary.