We're big fans of the book The Kitchen Shelf by Eve O'Sullivan and Rosie Reynolds (Phaidon), all about how to use the basics in your food cupboard to whip up a range of treats.
Today we're sharing their ultra simple chickpea dip recipe - it's tasty by itself but also a great base for flavoursome additions. In issue 32 you can find out how to use it to stir up a trio of nibble accompaniments - beet and cumin dip; smokey red pepper dip; and pea and mint dip - or have fun inventing your own!
400g tin chickpeas, drained and rinsed
1 clove garlic, crushed
4 tbsp olive oil, plus extra to serve
salt and freshly ground black pepper
1 Put all the ingredients into a food processor and process until smooth, then check the seasoning.
2 Serve immediately, drizzled with extra oil, or cover and chill until ready to use.