Red-Red Black-Eyed Bean Hummus with Plantain Chips

Method

1. Trim the ends of the green plantain, score the skin lengthways 3–4 times and prise it off with the tip of a knife (the skin is stiff, so go slowly). Slice the flesh lengthways very thinly, about 2 mm, with a mandoline or peeler, and pat dry with kitchen paper.

   Add in this stepUnripe green plantain 1

2. Pour at least 3 cm of oil into a 16 cm pot and heat on medium heat for about 6 min, to 175 °C. A slice of plantain should bubble vigorously straight away.

   Add in this stepVegetable oil for deep-frying 600 ml

   medium heat

3. Drop in the slices one at a time so they don't stick together and fry each batch on medium heat for 3 min, until the bubbling calms and they are pale gold and crisp. Fry in 2 batch(es) and sprinkle with a little salt as soon as they come out; they crisp up further as they cool. Never leave the hot oil unattended.

   Add in this stepSalt ⅛ tsp

   medium heat

4. Put the beans, garlic, tahini, lemon juice, the rest of the salt and part of the palm oil in a blender, then blend for 2 min more, adding the iced water a little at a time, until very smooth and light. Taste and add more lemon or salt if needed.

   Add in this stepCooked black-eyed beans (canned, drained) 200 gGarlic cloves 1Tahini 1½ tbspLemon ½Iced water 3 tbspSalt 0.4 tspRed palm oil 0.6 tbsp

5. Put the remaining palm oil, thinly sliced shallots, finely chopped ginger and chilli flakes in a small pan and cook slowly on low heat for 4 min, until the shallots are golden and crisp, then turn off the heat. Keep the heat low so the palm oil doesn't smoke.

   Add in this stepRed palm oil 0.9 tbspShallots 1Fresh ginger 5 gChilli flakes ½ tsp

   low heat

6. Spread the hummus on a plate, swirl a groove into it with the back of a spoon, spoon over plenty of the shallot chilli oil and scatter with sliced spring onions. Serve with the plantain chips for dipping.

   Add in this stepSpring onions 1