Ingredients
Equipment
Method
- Start by rinsing the canned chickpeas thoroughly under cold water.
- Add all of the ingredients into a food processor and blend for a minute or two. The hummus should be light and creamy.1 1/2 cups chickpeas, 2 tablespoons tahini, 1 juice of a lemon, 1 garlic clove, 1 teaspoon salt, 2 tablespoons olive oil, 1 good handfull of fresh spinach leaves
- This can also be pureed with a stick blender. It may take a few minutes but it does work - I do this all the time.
- Do the taste check - does it need more salt? Check that the hummus is a consistency that you like. If it seems too thick then thin it down using a little more tahini, olive oil or water
Nutrition
Notes
Please note: Nutritional Information is computer generated and is intended as a guideline only.
Remember that if you need to thin the consistency of the hummus down, add a little more tahini, a little more olive oil or a little water.
Storing the Spinach hummus - Store in a suitable container in the refrigerator for up to three days.
