Spinach Hummus
Spinach hummus is part of my daily diet and I love it. Not only is spinach hummus simply nutritious, it is quick and easy to make and easy to store. Therefore, giving you something delicious and healthy right at your fingertips for that moment when you are feeling hungry.Hummus is loaded with plant-based nutrients and contains healthy fats. The healthy fats come from the sesame seeds which are in the tahini paste and also the olive oil. It is high in protein and fibre and contains ingredients that are proven to reduce inflammation, controls blood sugar levels and improves digestion.
Equipment
- Food processor or hand held blender
Ingredients
- 400 g Jar of chickpeas drained and rinsed
- 2 cups Spinach leaves
- 1/3 cup Tahini
- 3 tbsp Lemon juice Freshly squeezed
- 2 cloves Garlic Finely chopped
- 4 tbsp Olive Oil
- 1/2 tsp Cumin
- 1/2 tsp Paprika Optional
- 1/2 tsp Salt And more to taste if necessary
Instructions
- Roughly chop the garlic into small pieces and put in the blender with the cumin, paprika, tahini, salt lemon chickpeas and 2 tablespoons of oil. Then blend for about 30 seconds until smooth all the chickpeas have been chopped into a pulp.
- Add the spinach and the rest of the olive oil slowly as you do not want the hummus to become too watery or overpowered with the taste of oil. If it’s not at the right consistency and you do not want to add any more oil then add a tablespoon of water.
- Remove from the blender and put into a pot and refrigerate which you can keep for up to a week.