To make the pâté
Soak the dried beans in plenty of water overnight.
Drain and place in a flat metal tray, cover with water and a pinch of bicarbonate soda, cover and cook until soft.
Add all the other hummus ingredients together in a mixer with the beans and blend until you get a smoothish hummus-style texture. You may need to add a little water when doing this if it is too thick. Season with salt and pepper.
To make the Provençal tomatoes
Cut tomatoes in half lengthways. Rub the tomatoes with puréed garlic.
Sprinkle herbs, salt and pepper
Drizzle oil and a little brown sugar evenly.
In a hot oven add the tomatoes and switch the oven off immediately. Leave overnight, so they are cooked very slowly and have a good texture to them. They will be blended with the mixture anyway so don’t stress too much!
To make the basil pistou
Add all ingredients together and blend, creating a lovely bright green oil. Season as you go and taste!
To make the Emily croûtons
Thinly slice an old stale baguette and lay it flat on a baking tray.
Rub in some garlic and drizzle with olive oil. Lightly season and sprinkle the rosemary on top.
Bake in a medium oven until golden.