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nutt citrus hummus
2 x 400g tins chickpeas (or white beans, or one of each), drained and rinsed 2 teaspoons River Cottage Garlic & Herbs veg stock paste
2 tbsp (about 50g) nut butter, such as peanut or almond
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 orange
A scrap of garlic (about 1⁄4 clove) grated
2 tbsp extra virgin olive oil
Sea salt and black pepper
Put the drained chickpeas into a food processor with the stock paste, nut butter, citrus zest and juice, garlic, and a twist of pepper.
Blitz to a coarse purée, then keep blending, trickling in the olive oil.
If necessary, trickle in a little water too, to achieve a loose, spoon-able texture.
Taste to check the seasoning and adjust if you need to, then it’s ready to eat.
This fresh, zesty take on a classic hummus is great for those who are not keen on the flavour of tahini (though if you are a tahini fan, you can swap it in for the nut butter).
You can serve it with any crunchy, raw veg – carrot, celery and cucumber being the most obvious – but don’t overlook the possibilities of crisp lettuce hearts, thin wedges of cabbage, cauliflower florets and, as here, young, sweet beetroot.