Name: Spiced spinach hummus
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups cooked chickpeas, drained; 2 cloves of garlic; 2 Tbsp tahini paste; ½ tsp salt; ½ tsp ground pepper; ½ tsp cumin powder; Pinch of cayenne; Juice of ½ lemon or lime; 2 large handful of baby spinach (approx. 50g); 2 Tbsp chopped basil or parsley leaves; Pinch (or more) of smoked paprika or cayenne; Olive oil

Spiced spinach hummus

10 Nov 2020

by Dinna

Prep Time

10 minutes

Total Time

10 minutes

Background

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

2 cups cooked chickpeas, drained
2 cloves of garlic
2 Tbsp tahini paste
½ tsp salt
½ tsp ground pepper
½ tsp cumin powder
Pinch of cayenne
Juice of ½ lemon or lime
2 large handful of baby spinach (approx. 50g)
2 Tbsp chopped basil or parsley leaves
Pinch (or more) of smoked paprika or cayenne
Olive oil

Instructions

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.