Spinach and feta hummus
Email Share on FacebookIngredients
- 200 g cooked chickpeas
- ½ cup baby spinach leaves
- 1 tbsp tahini
- 2 garlic cloves
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp crumbled feta cheese
- 1-2 tbsp chickpea cooking water to blend
- To serve:
- Drizzle of olive oil
- Sprinkle of paprika
Instructions
Step 1
- For chickpeas: Pressure cook in 3 cups water for 3–4 whistles. Drain and reserve some of the cooking water.
Step 2
- Blanch spinach leaves in hot water for a few seconds. Immediately transfer to an ice bath. Drain and squeeze out excess moisture.
Step 3
- In a food processor or blender, add chickpeas, blanched spinach, tahini, garlic, lemon juice, olive oil, and feta.
Step 4
- Blend until smooth. Add 2–3 tbsp of the reserved chickpea water if the mixture is too thick. Taste and adjust seasoning if needed.
Step 5
- Transfer hummus to a jar or serving bowl. Cover and refrigerate until ready to use. Drizzle with olive oil and sprinkle with paprika just before serving.
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