Spiced spinach hummus
This spiced spinach hummus is a healthy, fresh version – perfect in flat bread with falafels or as a dip with crudites. It’s spiced, not spicy – if you want it to have an edge, just add more cayenne. I used freshly cooked chickpeas but jarred or tinned versions are suitable too.
Ingredients
Method
- Put all ingredients, except the spinach leaves, in a food processor and blitz for a few seconds until you get a coarse mixture. Add the spinach and whiz until you get a creamy spread, gradually adding some of the chickpea’s cooking liquid (or water) to make it smoother, until you get the desired consistency. Taste and adjust the seasoning and lemon juice.
- Transfer the hummus into a serving bowl, drizzle some olive oil on the top and dust with paprika before serving.