I know, another hummus recipe? Seriously, though, stop your melodramatic yawning and go make this hummus. It’s got the kapow of blue Cheezly plus all the delicious virtues of chickpeas. Perfect in sandwiches with lettuce and big juicy slices of cucumber.
1 can chickpeas, drained
½ a block of blue Cheezly
½ teaspoon cider vinegar or lemon juice
2 pinches of salt
¼ cup of hot water
½ cup of finely sliced spring onions
Put all the ingredients except the spring onions into a food processor and blend until smooth.
Transfer to a bowl and sprinkle the spring onions on top, or stir them in if you prefer.