Green cannellini and tahini

Ingredients

• 2 tsp fast action dried yeast
• 2 tsp caster sugar
• 300g/10½oz plain flour, plus extra for dusting
• 50g/1¾oz wholemeal flour
• 1 tsp salt
• 1 tbsp olive oil, plus extra for oiling
• 1 round white or brown pitta bread (approx. 100g/3½oz), pocket opened up then roughly torn into 2–3cm/1in pieces
• 1 tbsp za’atar
• 75ml/2½fl oz olive oil
• 3 x 400g tins cannellini beans, drained
• 30g/1oz parsley, roughly chopped
• 30g/1oz fresh coriander, roughly chopped
• 30g/1oz chives, roughly chopped
• 1¼ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar
• 1 garlic clove, crushed
• 2½ tbsp lemon juice
• salt and freshly ground black pepper
• 80g/3oz tahini
• 1½ tbsp lemon juice
• 1 garlic clove, crushed
• 2½ tbsp olive oil
• ½ tsp chilli flakes
• ¼ tsp paprika

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