Wasted Kitchen Green Hummous

We thought we’d share with you one of our favourite ways to eat our greens, for all you PopEye wannabes, not only is this packed with spinach (which is a great source of Iron), but it also has raw garlic, lemon & fresh herbs, all full of flavour & goodness. We make this as part of our Fresh range, soaking & cooking the chickpeas and blend our own hummous, but if you are short of time you can always whizz up some of this using a tin of cooked chickpeas, or even pimp up some shop bought hummous…

Ingredients

makes 250g

200g  Cooked Chickpeas (either soak & boil your own or from a tin)

10g Tahini

30ml Fresh Lemon juice

30ml Olive Oil

1 Medium clove Garlic

25g wilted Spinach (in a saucepan wilt with a little water, or in a jug pour over boiling water, then drain)

6g Basil

4g Parsley

Method

Add the cooked & chilled chickpeas to a processor (you can also make this in batches in a Nutri Bullet) along with the tahini, lemon juice, oil, crushed garlic & some salt. Blend well then check for seasoning, adding more salt or lemon. Finally shred the wilted & drained spinach & the herbs, add then to the processor & blend until you get a beautiful green throughout. Keeps for 5 days covered in the fridge. We eat this for weekday lunches & snacks all year round. Any cooked chickpeas can be frozen to use in stews & tagines.