Masterchef finalists Billy and Jack show us how to create a vegan feast out of canned food. Yes really…

Roasted Sweetcorn Hummus

Billy & Jack

By Billy Wright and Jack Layer (@Billy_and_Jack), in association with Canned Food UK (cannedfood.co.uk)Serves 4 | Prep 10 mins | Cook 10 mins

INGREDIENTS

• 1 x 400g (14oz) can sweetcorn

• 1 x 400g (14oz) can chickpeas

• 2 tsp tahini paste

• 1 garlic clove

• juice of 1 lemon

• rapeseed oil

• 2 tbsp coconut flakes

• 1 tsp zaatar

• pinch of smoked salt

• seasonal vegetables/flatbreads

METHOD

1 Preheat the oven to 200°C fan/Gas Mark 6. Drain the sweetcorn and pour onto a preheated baking tray. Roast for 10 minutes, until turning golden brown. Reserve a tbsp for later and tip the rest into a blender or food processor.

2 Add the drained chickpeas, tahini, garlic, juice of the lemon and a tbsp of rapeseed oil. Blend on full speed, then add water to reach the desired consistency. Season generously with the smoked salt and blend again.

3 Pour into a serving bowl, indent the top with a spoon and top with an even covering of rapeseed oil, then coconut flakes, reserved roasted corn and the zaatar.