Did you know that legumes are very important for our nutrition? They are a power bank of protein and good minerals. So how often do you cook legumes at your home? Before I started reading more about how inevitable they are, I prepared legume dishes very rarely.
Hummus is so super healthy, boosted with protein, fibre and minerals. You can easily prepare it for a snack or as main dish. And the best think about it is, that you can prepare it in as many ways as you can imagine.
Today I will show you how to prepare creamy spinach hummus. Usually I cook a big pot of chickpeas or beans at the beginning of week and then I use it to prepare dinners in the following days. Once its cooked and it reached a room temperature, store it in a fridge, togehther with its acquafaba. (Here is a help for what acquafaba is) It can last also 3-4 days.
This creamy spinach hummus is:
- Super nutrient and healthy
- Simple and delicious
- Very satiating
- Great as snack or dinner
You can download one-page recipe pdf here, print it and keep it in your cookbook
Recipe for this Creamy Spinach Hummus
N. of servings: 2 || Time of preparation: 10 minutes approximately ||Kitchenware needed: food processor or blender
- 1 full cup of chickpea (cooked and rinsed)
- about 1/4 cup of water (adjust as preferred)
- 1 tbsp of extravergine olive oil
- 2 tbsp of tahini
- fresh juice of squeezed half-lemon
- pinch of salt
- a cup of fresh baby spinach
- optional: 1 garlic clove (peeled)
Put all ingredients in a blender or food processor and blend until smooth. Place the batter into a bowl and enjoy it with some raw fresh veggies and crackers. You can decorate the dish with some sesame seeds and fresh spinach.