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Spinach hummus

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.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 6 people
Cuisine: Greek
Calories: 1234
Ingredients Method

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

Method
 

  1. Put the spinach in a bowl and pour boiling water over it. Put a plate on top and rest for a minute.
  2. Meanwhile put all the other ingredients in a food processor and blitz for a few seconds until you get a coarse mixture.
  3. Drain the wilted spinach, keeping the water, then rinse in a sieve and squeeze out the excess water using the bottom of a spoon.
  4. 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.
  5. Transfer the hummus into a serving bowl, drizzle some olive oil on the top and dust with cayenne pepper (or paprika) before serving.