spinach hummus


  • 400 g cooked chickpeas approx.
  • 1 clove garlic
  • 2 tbsp. of tahini
  • 1 cdita. of salt
  • 1 cdita. of cumin
  • Ā½ cdita. of sweet paprika
  • Ā½ cdita. of hot paprika
  • The juice of a small lemon
  • 1 bunch of fresh spinach
  • Cold water
  • Aove
  • Sesame cakes (to serve or dip)



Crush the chickpeas in the blender together with the tahini, cumin, paprika , lemon juice, garlic and salt. add the bunch of fresh spinach, a little extra virgin olive oil and blend again

Add water little by little while continuing to beat until you get a fine but spreadable cream.

Let rest for 10 min in refrigerator.

Serve with a splash of extra virgin olive oil and paprika on sesame cakes.

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