Good day to you all!
Hummus is popular in the Middle Eastern cuisine and used for multiple dishes. It is extremely simple and you can play around with the flavors and colors a lot. It is packed with nutrition and is delicious. Spinach is a nutrient dense vegetable and is packed with carotenoids, vitamin C, vitamin K, folic acid, iron, and calcium. Add it to an already protein laden hummus and you have your daily dose of health ready.
- Boiled Chickpeas- 300 gm
- Spinach- 100 gm (after blanching)
- Capsicum- 25 gm ( 1 small)
- Garlic- 10 gm (8-10 cloves)
- Lemon- 1 no
- Olive oil- 5 tbsp
- Salt- as required
- Black pepper- 1 tbsp
- Wash and soak the chickpeas overnight. Boil the chickpeas in a vessel or in a pressure cooker. Do not throw the water away.
- Wash and trim the roots away from the spinach. Boil water in a vessel and put the spinach in it for two to three minutes. Remove and keep aside.
- Place diced capsicum and cloves of garlic on a baking tray. Roast the vegetables at 250 degrees Centigrade or 482 degrees Fahrenheit for 15 minutes.
- In a mixing bowl, add all the ingredients after cooling. Add half a cup of chickpea water to the mixing bowl. Blend well, stirring in between. Adjust consistency using olive oil if you want your hummus to be creamy or add the chickpea water if it is too thick.
- Drizzle some olive oil and serve with crackers, in wraps, in sandwiches, on toasts and the list goes on.
- Save up the chickpea water and use it as aqua fava in your desserts.
- Blend the other ingredients before adding the chickpeas, as it becomes easier to blend.
- The hummus will take quite some time to blend so don’t lose your patience.
- I skipped adding tahini to my hummus, but you can add it if you want.
- Store in an airtight container and use it for up to two weeks.
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