Hero Hummus

Take snacking to a whole new level. Old tomatoes , extra avocado, and leftover beans add a tasty waste-free twist to your hummus.

MAKES ABOUT 330g (11½oz)

240g (8½oz) ready-to-eat chickpeas

1 large garlic clove, roughly chopped

1 tbsp nut or seed butter, such as almond or sunflower

½ tsp salt

2½ tbsp lemon juice

2–4 tbsp olive oil, plus extra to serve

1–2 tbsp filtered water (optional)

salt and freshly ground black pepper, to taste

To serve

1 tsp chopped fresh herb leaves and stalks, such as coriander or parsley (optional)

½ tsp paprika (optional)

1 tsp dukkah (optional)

first make the base

1 Place the chickpeas, garlic, nut or seed butter, salt, lemon juice, and 2 tbsp of the olive oil in a food processor or blender and whizz until smooth. You may need to stop the motor occasionally and push the mixture back down with a spatula.

2 Add more olive oil and/or water to reach the desired consistency, if required.

3 Season with salt and pepper to taste, then drizzle with extra olive oil and sprinkle with herbs, paprika, and dukkah, if using.

4 Serve with some crunchy vegetables such as pepper or cucumber to dip, or store your hummus in an airtight container in the fridge for 3–4 days.

now zero-waste it!

leftover avocado

Add half a large avocado at step 1 and whizz with the rest of the ingredients until smooth.

leftover beans

Swap the chickpeas for an equal quantity of ready-to-eat beans , such as soaked and cooked butter beans that you haven’t used, or some leftover tinned cannellini beans.

old tomatoes

Add about 60g (2oz) old tomatoes or leftover tomato tops and bottoms at step 1, and whizz with the rest of the ingredients until smooth.

Hero hummus