I know, I know, two recipes in a row. Bear with me, I’ve been working more than usual. This one is quick and easy, I promise.
When I was a junior in high school, my Arabic teacher took us to the school kitchen and taught us how to make hummus. I remember thinking it was remarkably easy, and she mentioned how you could add basically anything to the base recipe. And since spinach is so versatile, and I add it to pretty much everything, today I decided to add it to hummus. And it was fantastic.
Don’t let the bright green color fool you, you can hardly taste the spinach. And the recipe is so simple.
1 can (14oz) chickpeas, drained and rinsed
30g leeks, chopped
80g fresh spinach
5g (3 cloves) garlic, roughly chopped
2 tbsp tahini
1 tbsp olive oil
First, heat the olive oil and lightly roast the leeks and the garlic. What I like to do is let the oil heat completely, and then toss in the garlic and leeks, immediately turning off the heat. Everything will sizzle nicely while you do the rest, which means you don’t have to actively watch it.
While that’s happening, put the chickpeas and tahini in the blender, and pulse it until it’s mostly pureed. You might need to add water, do so a tablespoon at a time until it’s the consistency of peanut butter.
At this point, take the leeks and garlic off the stove and put it in the blender, getting as much of the olive oil into the blender as well. Blend it up.
When that’s all smooth, slowly at the spinach until it’s all incorporated. You can add some salt at this point too, I needed about a teaspoon. I also added a touch of paprika. Chili powder would have been ideal, but I didn’t have any.
Once everything is blended and there are no chunks, you’re good to go. Serve with pita chips, tortilla chips, on toast, whatever floats your boat.