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Hummus from leftover greens with extra virgin olive oil

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The best hummus recipe (made from leftover veggies)

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.

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They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.

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.

Here's the method:

Ways to make your own:

Join the Olive Oil Club.

You may also like...

Cherry tomato, EVOO, and parsley pasta

Aubergine, tomato, and kalamata olives.

Cherry pavlova with olive oil

FAQs about olive oil brands and quality

Are expensive olive oil brands worth it?

How can you tell if olive oil is real?

What are common olive oil branding tricks to watch out for?

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