Spinach Hummus
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The hummus being served



Recipe is best made a day ahead to allow flavours to develop, although you can eat it immediately.

It can be used as a dip or spread, but is great dolloped on chicken, beef, or vegetarian meals, and is divine with labne or sour cream on Mexican dishes as an alternative to avocado.

I have made it with lime juice as well as lemon juice and both work beautifully, although each will give a different flavour to the dish, and you can use parsley instead of coriander if you prefer.

The hummus will keep well in the fridge for up to a week.
Ingredients
  • 1 large clove garlic, peeled
  • 1 x 425g can chick peas, drained
  • 100g baby spinach leaves
  • 20g olive oil
  • 70g lime juice, or lemon juice
  • 2 tbls tahini, or sunflower seed butter for seed/nut free option
  • 1 tsp ground cumin
  • 1 tsp sea salt flakes, or ½ tsp fine sea salt
  • 20g coriander stems and leaves, or parsley if you prefer
Instructions
  1. Place garlic into TM bowl and chop 3 seconds / speed 7
  2. Scrape around sides of bowl
  3. Add rest of ingredients and blend 10 seconds / speed 5
  4. Scrape around sides of bowl and repeat for another 10 seconds / speed 5
  5. Season to taste and store until ready to serve
Notes
Adapted from recipe here
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/spinach-hummus/