Herby houmous

Eat your greens! (Or at least give your houmous a dash of colour.)

Makes 1 pot

2 x 400g tins chickpeas

2 cloves garlic

125ml lukewarm water

125ml tahini

4 tbsp lemon juice

4 sprigs parsley, rinsed, leaves picked

2 sprigs mint, rinsed, leaves picked

1 handful baby spinach, rinsed

Drain and rinse the chickpeas then add to a food processor together with all other ingredients. Mix on highspeed for a few mins, or until smooth. Taste and check the consistency, adding salt or more water, if desired. At this point, you can also add a splash of olive oil for an extra rich houmous. Blitz for 2 mins more.

Store in a sealed jar in the fridge. Cook’s note: This makes more than you need for the wraps, so any leftovers can be kept in a sealed container in your fridge.