Super green hummus

{ MAKES ABOUT 440 G [15½ OZ/2 CUPS] }

Dips are a great way to lift the enjoyment of cheap seasonal vegies and avoid food waste. If you have a few interesting dips on hand, you can jazz up vegies languishing in your crisper by cutting them into crudités and dipping away. I love to make a platter of crudités to serve with this wholesome green hummus as a welcoming and colourful spread for friends. It’s a super-speedy hospitality winner.

65 g (2¼ oz/¼ cup) tahini

grated zest and juice of 1 lemon

25 g (1 oz/½ cup) baby English spinach leaves

small handful basil leaves, plus extra, chopped, to serve

small handful rocket (arugula)

1 large garlic clove, roughly chopped

2 tablespoons olive oil, plus extra to serve

½ teaspoon sea salt, plus extra to taste

400 g (14 oz) tinned chickpeas, rinsed and drained

filtered water, as needed

In the bowl of a food processor, combine the tahini, lemon zest and juice, spinach, basil, rocket, garlic, olive oil and salt. Process until the greens are broken down. Add the chickpeas and process until smooth and creamy. Add filtered water if too thick.

Adjust the seasoning before serving drizzled with extra olive oil and with extra basil scattered over. Store in an airtight container in the fridge for up to 1 week.