Shared with me by my friend Sonja, this recipe adds a colorful twist and robust flavor to traditional hummus. It is best with freshly cooked chickpeas, but canned will do in a pinch. Adding some pesto or steamed fresh basil leaves also adds a bright flavor to this spread.
Prep time:15 minutes
Cook time:5 minutes
- 1 can (~1 1/2 cups fresh chickpeas), drained
- 1-2 cloves garlic
- 2 tablespoons tahini
- 3/4 cup extra virgin olive oil
- Salt and pepper
- 4 ounces spinach, steamed or blanched
- Food processor
- Steamer or pot for blanching.
Step 1. Prepare the Chickpeas
Place 1 cup dry chickpeas in a glass or ceramic bowl. Discard any bad or damaged beans or foreign material. Rinse.
Add at least 3 cups of water and 1/2 teaspoon apple cider vinegar.
Soak for 12 hours.
Drain, replace water and add 1/2 more vinegar. Soak for 12 more hours.
Drain and place chickpeas into a pressure cooker.
Cover with water.
Add 1 tablespoon oil and 1/2 teaspoon salt.
Follow pressure cooker directions.
Cook with pressure on for 12-14 minutes. Let pressure come off on its own.
Step 2. Cook the Spinach
To blanch: Bring a pot of water to boil. Add the spinach and time for 2 minutes.
Drain immediately in a sieve. Rinse with cold water. Press to squeeze out excess liquid.
Place water in the steamer and the spinach in the steamer basket. Cover and bring to a boil. Steam until wilted.
Drain and squeeze out excess liquid.
Step 3. Blend the hummus
Place the chickpeas, oil, salt and pepper, and tahini in the food processor.
Blend until smooth.
Add the spinach and blend until completely incorporated.
Refrigerate in an airtight glass container for up to a week.