Spinach Hummus (Chickpeas Dip)
Preparation Time: 15 minutes
Cooking Time: 30 minutes
1 cup chopped spinach leaves
1 ¼ cup chickpeas or garbanzo beans
4 tablespoon tahini
4-5 garlic cloves
2-3 teaspoon lemon juice
1 teaspoon red chilly powder
4 tablespoon olive oil
1 teaspoon roasted cumin powder
2 tablespoon finely chopped parsley
Soak chickpeas for 8-9 hours. Pressure cook for 6 whistles. You can use even canned beans.
Drain water and keep it aside. Don’t throw the water.
Add spinach, tahini, garlic, lemon juice to chickpeas and blend it with a blender. Add salt, cumin powder, parsley, olive oil and mix it well. If it is too thick then add 2-3 tablespoon of curd or the reserved water as per the need to blend it smoothly. Blend it to mix all the ingredients properly.
Take out in a bowl. Garnish it with olive oil, red chilly powder and serve it with pita bread, fritters or any Indian bread.
Note: For creamy consistency you can add 1/2 cup of curd while blending.
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