When my husband gets to the garden he never plants a few of anything. This year, the ‘few’ spinach seedlings he planted seem to multiply by the day. We had a lush crop of the Popeye’s favourite vegetable and I was challenged to find ways to use it.
Spinach is a fantastic source of iron, calcium, folic acid, vitamin A, C and K1. It’s good for you!
Last night, wanting to serve up spinach in a new and interesting way, I experimented with adding it to hummus. It was crunchy but tasty and paired very well with a grilled piece of salmon.
Spinach hummus
Homemade hummus is so easy to make and keeps well. Perfect for a healthy afternoon snack.
Ingredients
- 400g can chickpeas, drained and rinsed
- 1-2 cloves garlic (to taste)
- 1 tablespoon tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon ground cumin
- Large handful of roughly chopped spinach leaves (trim off the white stalk and centre stalk from leaves)
- 1 anchovy
- 1 teaspoon capers
- Salt to taste
Method
Mix chickpeas, garlic, tahini, lemon juice, salt, cumin, spinach leaves, anchovy and capers in a food processor. As the motor is running pour in the olive oil, using enough to make the mix smooth but not too runny.
Note – You may need to add more oil or a little water to make the mixture to the consistency you desire.
Spoon into a bowl and use as a dip with rice crackers or serve alongside a grilled piece of salmon.
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