ChicP

Hannah McCollum used to work as a private chef. But she became so horrified at the amount of food going to waste that she set up a business making healthy, colourful hummus dips from wonky vegetables that would otherwise be binned. “It was cooking for private clients that got me into dips,” says Hannah. “At the end of each day I’d blend left-over salads to make dips for the following day. It became my signature.”

Hannah started by making hummus at her London home, using surplus raw veg from New Covent Garden market. Now she manufactures six different hummus dips from premises in Park Royal, sourcing left-over vegetables from a range of farmers and wholesalers. Hummus flavours range from chilli and pumpkin, and beetroot and horseradish, to a “chocummus” made with banana and chocolate. chicp.co.uk