Spinach Hummus
Description
Suitable for both holidays and everyday meals. Below I'll share more details. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Soak the chickpeas in water for 6–8 hours in advance. It's convenient to leave them soaking overnight.
- 3
Step 3
After rinsing, transfer the chickpeas to a pot and cover with clean water. Bring to a boil, reduce the heat, and cook until tender. I usually simmer them for an hour and a half so the chickpeas become very soft. There’s no need to salt the water—it will only make the chickpeas tougher. Then drain the chickpeas in a colander, but save the cooking water.
- 4
Step 4
Rinse the fresh spinach, pick through it, and use only whole, undamaged leaves. Transfer the spinach to a colander and let the water drain off.
- 5
Step 5
Squeeze the juice from the lemon.
- 6
Step 6
Transfer the cooked chickpeas to a blender, add spinach, peeled garlic cloves, salt, ground black pepper, and coriander. Pour in olive oil, tahini paste, and lemon juice. Blend until smooth.
- 7
Step 7
Taste the hummus and, if needed, add more spices or salt. Pour in a small amount of the liquid in which the chickpeas were cooked and blend the hummus until you reach the desired consistency.
- 8
Step 8
Spinach hummus is ready, bon appétit!