FoodMaking food go further Food is a popular way many of us socialise and we spend a good amount of time and money on it. Yet 15 million tonnes of food and drink is thrown away every year. That's the same weight as 2 million double decker buses. Half of this is from our homes alone, costing £470 per household per year. You can help stop edible food from ending up in the bin. Tuck into the feast of events, blogs and recipes here and see how easy it is to make the most of your food, and save some money. 3 things you can do today Plan ahead. Take a moment to think about the week ahead - when will you be eating at home? Try and plan a couple of meals ahead, make a list of what you need to buy and only buy what you need. Freeze it. If you cook too much or forget to eat something near its use by date, chances are you can freeze it and eat it later. Eat your leftovers. If you cook too much or can't finish a meal, pack it for lunch. Even if you're eating out, ask for a doggy bag. Go a bit further - run your own campaign. Home Do something Top tips Recipes Blog Ideas bank Collaborate Food Homemade Hummus Hummus, a delicious Middle Eastern dip made from chickpeas, is a very good source of protein with 8g per 100g. It also contains tahini, olive oil, and lemon juice, which bring a wealth of nutritional benefits including calcium, healthy fats, and antioxidants. For the best tasting hummus, we recommend soaking your own chickpeas the night before. You can also cook chickpeas in bulk and freeze. Basic Hummus (Serves 6-8 as a starter with pitta or flatbreads) 480g chickpeas (250g dried chickpeas soaked overnight and cooked as below, or 2 x cans, drained) 4 tsp tahini (sesame paste) Juice of one lemon 1 tsp crushed sea salt 6 tbsp extra virgin olive oil 2 garlic cloves, crushed Optional extras Paprika Coriander or parsley leaves Method Soak the dried chickpeas overnight in cold water (skip this step if using tinned chickpeas). Drain and rinse chickpeas. Fill a pan with water, add a pinch of salt, bring the chickpeas to the boil and then simmer for 40 min -1 hour until your chickpeas are soft. Once cooked, drain, keeping the water (it will come in handy shortly). Tip the chickpeas into a food processor, blender or bowl to use with a stick blender. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the cooking water. Blend away and slowly pour in the oil while mixing. After mixing, adjust lemon juice, olive oil and salt to taste. When the mixture is smooth, tip it into a serving dish. To serve drizzle with some more extra virgin olive oil and sprinkle with paprika, finely chopped coriander or parsley leaves.