Hummus with Chickpeas and Cannellini Beans

High fibre and protein legume that is full of antioxidants. Perfect for hummus or hearty salads. To prepare, add the chickpeas to a large bowl and cover with several inches of cold water, then leave to soak overnight or for at least 8 hours. As they rehydrate they will triple in size. Once soaked discard the cold water and rinse and transfer to a large pan a cover again with several inches of water then bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, usually between 1-2 hours. Firmer is better for salad and softer is better for hummus. Store dry chickpeas in an airtight container in a cool and dry place.

Cannellini beans and beautifully creamy. They are high in protein and help to reduce cholesterol and blood pressure levels. They make a fantastic vegetarian source of protein. They are also naturally high in folate, a nutrient widely used by women preparing for pregnancy and during early-stage pregnancy. Also high in magnesium, fibre and iron. They can be used to make a lovely bean stew, baked beans, or added to soups, salads and dips. To cook, prepare the beans by soaking for 6-10 hours. Then drain and cook in water using three times more water than beans. Cook until soft and tender, 2-3 hours. Store dry beans in an airtight container and keep in a cool, dry place.

Celtic Sea Salt crystals are produced on the salt marshes of the Peninsula of Geurande in France. The salt is hand harvested, dried and then ground into this Fine Sea Salt. It remains completely unwashed, unrefined and additive-free, keeping the salt rich in magnesium and trace elements. Celtic Sea Salt can be sprinkled on food as a delicate seasoning or used during cooking to enhance the flavour of the food. This fine sea salt is also suitable as table salt. Store in an airtight container.