Go Back

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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Transfer the hummus into a serving bowl, drizzle some olive oil on the top and dust with paprika before serving.