Spinach Hummus
(from Qetesh’s recipe box)
Great hummus flavor, dip, or sandwich spread. Great with homemade melba toast (toast, split bread in half, invert untoasted sides out, toast again).
This recipe is garlicky and the standard ingredients for hummus should be 1 clove of garlic and 1 teaspoon of tahini; I adjusted this to my taste and the addition of spinach benefits from the increase in these ingredients.
Source: Took a friend's recipe and made my own version.
Prep time: 10 minutes
Cook time: 5 minutes
Serves 8 people
Categories: Appetizer, Fusion, Middle Eastern
Ingredients
- 10 oz frozen spinach (one block)
- 15 oz can of chickpeas (reserve 2/3rds liquid)
- 3-4 cloves of garlic, large (to taste)
- 2 oz extra virgin olive oil (best quality you can find, mine was dark green and peppery)
- 2 oz fresh parsley
- 2 Tbsp tahini (sesame paste, stirred if it has separated)
- 1 lime, juice only
- sumac, optional
Directions
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Defrost spinach (or use 8oz fresh) and lightly squeeze out any extra liquid from the spinach; discard liquid.
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Blend or mix in a food processor: olive oil, 1/2 to 2/3rds of the chickpea juice (optional, but tasty, yes even if it looks gross), lime juice, spinach and parsley.
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Add chickpeas and garlic; puree until smooth. Add in tahini paste to desired flavor; adjust seasoning with salt and pepper if you desire (I never do – the chickpeas usually have enough sodium and the olive oil is peppery).
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Serve in a small serving dish, or individual portions, with a small indentation filled with olive oil in the center of a mound of hummus. Sprinkle the hummus with a light sprinkling of summac (paprika also works for a different taste, and is also optional). Serve with toasted pita bread, homemade melba toast, any other bread you like, or use as a sandwich spread.
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Warning: liable to disappear fast.