The perfect partner for dipping crunchy carrot sticks or warm pitta into, hummus has become a firm favourite in households everywhere. Rather than just picking a pot up from the supermarket, why not try whipping up your own? We’ve used butter beans instead of chickpeas here for a twist on a classic, as they’re just as creamy and full of goodness. Simmering the oregano in hot water first makes sure the robust flavour of this herb is truly drawn out and ready to add full flavour your dip. Pair the infused oregano water with zingy lemon, garlic and a pop of chilli before whizzing it all up in a food processor with the butter beans. The cherry on the cake here is the salty crumbled feta and tangy sundried tomatoes on top – heaven in a bowl!
Place the Oregano in a cup and pour over the boiling water. Leave to stand for 15 minutes to infuse.
Add the lemon juice, olive oil and Chillies to the Oregano and stir well.
Set 6 butter beans aside to garnish and place the remaining beans, Garlic and half the lemon zest in a food processor and blend together. Slowly add the olive oil mixture through the funnel, whilst pulsing until the houmous is smooth and creamy. Season to taste. Transfer to a serving bowl, crumble over the feta and garnish with the reserved butter beans, remaining lemon zest and sun-dried tomatoes.