Background
Hummus is so easy to make, it’s cheaper and healthier than anything you buy in the grocery shops and delis. This spinach hummus is an even more healthy variation - add more cayenne if you’d like it spicy. Perfect as a dip with crudités or goes well with falafels and grilled lamb.
Ingredients
- 1 tin of chickpeas, drained
- 2 cloves of garlic
- 2 tbsp tahini paste
- 1/2 tsp salt
- 1/2 tsp ground pepper
- Juice of ½ lemon
- 1 tbsp olive oil
- 2 large handful of baby spinach (approx. 50g)
- Pinch (or more) of cayenne pepper
Instructions
- Put the spinach in a bowl and pour boiling water over it. Put a plate on top and rest for a minute.
- Meanwhile put all the other ingredients in a food processor and blitz for a few seconds until you get a coarse mixture.
- Drain the wilted spinach, keeping the water, then rinse in a sieve and squeeze out the excess water using the bottom of a spoon.
- Add the spinach to the food processor and whiz until you get a creamy spread, gradually adding spoonfuls of the spinach water, until you get the desired consistency. Taste and adjust the seasoning, cayenne and lemon juice.
- Transfer the hummus into a serving bowl, drizzle some olive oil on the top and dust with cayenne pepper (or paprika) before serving.
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Categories
- Meal Type: - Appetizer - Dips - Everyday - Nibbles & Bites - Quick & Easy - Side - Snacks
- Cuisines: - Greek
- Occasions: - Barbecue - Dinner Party - Easter - Mothers Day - Parties - Picnic
- Ingredients: - Greens & Salads - Other Pulses
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Sugar Free - Vegan
- Skill Levels: - Easy
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