Hummus is a centuries-old dish that has made its way from the middle east to the corners of the globe.
➡️ It’s a creamy, nutty, tangy delight that pairs well with warm, pita bread, naan, or most any flatbread.
The earthy, starchy flavor of chickpeas gives it its base, while the thick, sesame admixture of tahini, as well as garlic, tangy lemon, and a blend of herbs and spices give it its classic taste.
I’ll be adding a new twist to this dish by adding the grassy, slightly sweet flavor of spinach and the buttery and light taste of avocado.
➡️ I’ll start by placing some sliced onions in a metal pan over a light blue flame until the pungent onions begin to smell sweet; and then I’ll mix in my chickpeas, spices, and spinach one by one.
Next, we’ll combine this mix with the remaining ingredients in a processor and blend them until a light, airy cream remains, ready to be shared with friends or enjoyed on a night at home!
💬 What is your favorite non-traditional hummus ingredient? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
130g / 1 cup onion
1 to 2 tablespoon Olive oil (to fry onion)
2 Cups / 1 Can (540ml can) Cooked Chickpeas
3/4 Cup / 175ml Water
200g Baby Spinach or (Spinach leaves not stems)
180g / 1 Medium Ripe Avocado (208g by weight with the seed)
Lemon Juice to taste (I have added 4 tablespoons of lemon juice)
2 garlic cloves - minces or grated
3 Tablespoon Tahini
1 Teaspoon Ground cumin
1 Teaspoon Cayenne Pepper (Optional or to taste)
Salt to taste (I have added 1+1/8th teaspoon pink Himalayan salt)
TOPPING:
3 tablespoons Good quality Olive oil (I have used cold pressed extra virgin olive oil)
1 Jalapeno - finely chopped
▶️ METHOD:
To a heated pot add the olive oil, onion, salt and fry on medium heat until the onion starts to brown. Add the cooked chickpeas, and water and bring to a rapid simmer, then cover the lid and cook for 10 minutes on medium-low heat. Uncover and add spinach and mix well and you will notice that the spinach starts to wilt. Turn off the heat right away and let it cool down completely.
Once cooled transfer the chickpea spinach mix to the food processor/blender along with the avocado, lemon juice, tahini, ground cumin, cayenne pepper, and salt and blend it to a fine puree. Make sure to scrape the sides of the container and give it a mix in between so it blends well, it will take about 5 to 6 minutes (depending on your food processor). The end product should be smooth and airy, so take your time to blend it.
Transfer it into a container and let it set in the fridge for about 2 to 3 hours and serve with your favourite topping. I like to top it with some finely chopped jalapeno and a good quality olive oil.
Enjoy this nutrient-filled homemade hummus in a wrap, sandwich, or just as a condiment with vegetables/pita. If stored well, it will last in the refrigerator for up to a week.
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Welcome to the Official KZfaq Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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