Hummus from leftover greens with extra virgin olive oil

The best hummus recipe (made from leftover veggies)

 

It's a feel-good kinda hummus because nothing feels better than knowing that you created something delicious out of stuff that would be otherwise thrown away.

Sometimes we open our fridge just to find some food scraps that wouldn’t necessarily make a meal—a couple of sad-looking pieces of salad, half a portion of Sunday roast veg, or that half a shredded carrot you used for yesterday’s slaw. And in the moments like that, this recipe will be your saving grace.

It transforms whatever you have on hand into something delicious, nutritious and sustainable.

Trust us on this one—the recipe comes from our friends over at ChicP Foods who are hummus-making gurus and full-time food waste fighters. 

Here's the method:

Serves 2-3

  • If you are using dried chickpeas, soak them overnight and cook them first.
  • Blend all the ingredients together in a Nutribullet or equivalent and... that's it!
  • Enjoy with a splash of EVOO on top.
Ways to make your own:
  • Add any fresh herbs or spices you have on hand.
  • A little bit of chilli or chilli flakes could spruce things up!
  • Top everything with toasted sesame seeds or fried garlic flakes.

Join the Olive Oil Club

We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...
SHOP NOW

You may also like...

The olive oil 'fridge test': If only.

If it sounds too good to be true, it probably is.   This article was written by Alexis Kerner, a leading international olive oil expert & environmental scientist and edited by the Citizens of Soil team.   If true, the "fridge test" would single handedly solve most of the problems of extra virgin olive oil producers, taster, retailers and importers alike.  Sadly, it is not that simple. And the only rule to follow here is this: if you think it is too good to be true, then it probably is.  ...


Kale and fig salad

For those who aren’t quite ready for soup season. And for those who still love salads, all year round. This salad works well with any of our oils, but it is best with this season Olive Oil Club oil from the Tsapatsaris family in Sparta. If you'd like to try the perfect pairing, it's not too late to join the club.    Here's the method: Serves 4 Preheat the oven to 220°C. Place the nuts and seeds on baking tray with a drizzle of extra virgin oil and salt. Then bake for 10 minutes—due t...


Ribollita

A soup from humble beginnings now takes centre stage. First documented in 1910, ribollita is a Tuscan bread soup that was originally considered "peasant food"—the term ribollita literally translates as reboiled due to the fact large batches of this soup were made and reheated. However, despite its humble beginnings the comforting and warming nature of this dish meant it soon became popular through out Italy.  This dish is perfect for using an assortment of seasonal veg in a delicious, zero ...


Follow us on instagram

x