method

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.

description

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.