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When people see this dip first, they assume it’s guacamole. When I ask them to second-guess and finally let them know it is the spinach hummus, they cannot believe it until they try it. This hummus with spinach has that beautiful green apple colour which looks guacamole-like. So, if you like hummus and are ready to experiment (just a bit), then definitely try to make it and surprise your friends!
We make our hummus from scratch. Meaning we cook the chickpeas (also called garbanzo beans), and make the tahini paste as well. If you are short on time, you can use the canned chickpeas or store-bought tahini.
But we are here for healthier meals, aren’t we?
So, we are not afraid to make it all authentic and from scratch 😉
The difference in taste is amazing when it is all made from scratch. Just saying 😉
How to make hummus from scratch
The basic hummus recipe with instructions has been previously published on my other site on gardening and vegan lifestyle.
So, I will just use the instructions posted there.
- Pre-soak chickpeas for at least 3-4 hours or overnight in a large bowl. The beans will expand in volume and absorb lots of water. So, make sure you cover them with enough water (at least 2″ (5 cm) of water above the beans level).
- The next day (or after 3-4 hours) put them in a pot and bring to a boil. Then, turn the heat on low and let it boil for about 45 minutes to an hour. The beans need to be soft, but not mushy.
- Tahini: heat a skillet over medium-high heat and add sesame seeds. Toast them for a few minutes mixing often. They should be ready in 3-4 minutes. If you see their colour changing to golden/light brown, they are ready! They burn easily, so remove them from the heat if you see they are turning brown!
- Add the seeds into a blender or spice-grinder and run it for 20-30 seconds. Add olive oil and run the blender again. The tahini paste will be runny, as we want this oil in hummus. If you want to use tahini for a different recipe, add less oil to make it more like a paste.
Now you are ready for the magic mixing 🙂
Add spinach, chickpeas with some water they were cooked in, tahini, salt, pepper, spice mix, lemon juice, and garlic into a food processor. Run it for a couple of minutes until everything is well-blended. Check if you need to add more salt or pepper. We don’t use a lot of salt for cooking so adjust to your taste.
You have now made your own homemade spinach hummus!
Be proud of yourself! I bet you a penny you will never want to buy any kind of hummus in a store again!
It is a load of protein, vitamins and minerals. And it is vegan and gluten-free!
It might sound like a lot of work, but it will only take you a few minutes to make, once you have cooked the chickpeas and made tahini 😉
If you like it spicier, just add more of the chili pepper. By the way, spicy food helps to boost your metabolism.
Don’t worry if your hummus is a little bit runny. The chickpeas will absorb some liquid in an hour or two.
You can serve it with your favourite salad or on the piece of the whole-grain bread. Or try it with this perfect post-workout salad with beets and apples.
Hummus with Spinach
- 2 cups cooked chickpeas
- 1 cup fresh spinach
- .5-1 cup water used for cooking chickpeas (also called aquafaba)
- 1/4 cup sesame seeds
- 2 tbsp extra virgin olive oil
- 1/2 tsp mix of ground coriander and cumin
- 1-2 cloves garlic use less, if you are taking it to work 🙂
- 1/2 lemon juice approx. 2 tbsp.
- salt and pepper to taste
- add red chili pepper if you like spicy
- Toast sesame seeds in a skillet for about 2 minutes. After they cooled down, blend them in the blender with the olive oil.
- Soak chickpeas overnight or at least for 4-5 hours. Cook the chickpeas for about 45 minutes.
- Add chickpeas with some water they were cooked in, spinach, tahini, salt, pepper, spices mix, lemon juice, and garlic into a food processor. Run it for a couple of minutes until everything is well-blended. Adjust salt and pepper to your taste.
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