Spinach Hummus
Ingredients
- 1 large clove garlic peeled
- 1 x 425g can chick peas drained
- 100 g baby spinach leaves
- 20 g olive oil
- 70 g 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
- 20 g 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
- Season to taste and store until ready to serve
Notes
Adapted from recipe here
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.