The lunch to build when the fridge looks empty. Silky hummus in the middle, warm pita, hard-boiled eggs, feta, olives, cucumber and tomato around the outside. Grazing food that hits macros.

• Chickpeas and tahini together give complete plant protein.
• Olive oil and olives supply monounsaturated fats for hormone health.
• Full-fat feta and eggs push total protein to 22 g without needing meat.

1. 1

   Drain and rinse the canned chickpeas; save a few whole chickpeas for garnish.

2. 2

   Add the remaining chickpeas, tahini, lemon juice, grated garlic, cumin and salt to a food processor and blend for 1 minute.

3. 3

   With the processor running, slowly drizzle in ice-cold water, one tablespoon at a time, until the hummus is silky smooth and pale; this typically takes 3 to 4 tablespoons and about 3 minutes of blending.

4. 4

   Add 2 tablespoons of olive oil and blend for another 30 seconds; taste and adjust salt or lemon.

5. 5

   Warm the pita breads in a dry pan for 30 seconds per side until soft and pliable with a few char spots.

6. 6

   Spread the hummus across two plates in a thick layer, using the back of a spoon to create a well in the center; drizzle 1 tablespoon of olive oil into the well.

7. 7

   Dust with za'atar or smoked paprika.

8. 8

   Arrange the halved hard-boiled eggs, crumbled feta, kalamata olives, sliced cucumber and cherry tomatoes around the hummus; scatter fresh mint or parsley leaves over the plate.

9. 9

   Serve with the warm pita alongside for tearing and scooping.

• Ice water is the secret - it whips air into the hummus and makes it silky.
• Warm the pita in a dry pan 30 sec per side - never cold.