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

Every gift comes with a handwritten note. Just add your message to the box in cart for us to include.
SHOP NOW

You may also like...

Extra virgin olive oil: Is bitter better?

Love it or hate it, this controversial flavour is actually considered a positive attribute in extra virgin olive oil. While some people confuse the bitterness in EVOO as something bad, it's actually something that experts and olive oil lovers alike look out for and value.  This article was written by Alexis Kerner, a leading international olive oil expert & environmental scientist.   Coffee, beer, and dark chocolate are all foods we may have not enjoyed the first time we tasted them but ...


Meet Francesca: our new Sicilian olive oil producer

Born between the mountains and sea, this extra virgin olive oil is telling the story of rural Sicilian identity.  We were always going to have an olive oil from Sicily. Sicily and the southern part of Italy has the bulk of the Italy's olive cultivars, and the diversity of flavours across the island is striking. You also have the iconic Nocellara olives—those big, buttery olives give off real "cool natural wine bar" vibes. But even in one of the biggest olive oil regions in the world, finding ...


This is Sparta: Introducing our EVOO from Greece

It’s a whole new place, but still in one of our favourite regions. The Peloponnese is a magical peninsula, encapsulating both ancient Greece and the modern era—which feels fitting for this oil. Old traditions and family legacies have mixed with high-tech precision to deliver thoughtful quality, all centred around a community making its comeback.  I lost a lot of sleep about the state of Greek oil this year. If you read the article we wrote about the spike in olive oil prices, you're aware th...


Follow us on instagram

x