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
Place garlic into TM bowl and chop 3 seconds / speed 7
Scrape around sides of bowl
Add rest of ingredients and blend 10 seconds / speed 5
Scrape around sides of bowl and repeat for another 10 seconds / speed 5