Creamy Spinach Avocado Hummus | Easy to Make Vegan Recipe | Homemade Hummus
#CreamySpinachAvocado #SpinachAvocadoHummus #HummusRecipe #HomemadeHummus #HummusIngredients #VeganRecipes #VeganSpreads #VeganDips
▶️ Stay Connected
▶️ Recommended Playlists:
QUINOA RECIPES –
VEGETABLE DIPS / SPREADS / CRACKERS –
LENTIL & BEAN RECIPES –
HIGH PROTEIN SALADS –
VEGETABLE PATTIES & SANDWICHES –
▶️ RECIPE INGREDIENTS:
130g / 1 cup onion
1 to 2 tablespoon Olive oil (to fry onion)
2 Cups / 1 Can (540ml can) Cooked Chickpeas
3/4 Cup / 175ml Water
200g Baby Spinach or (Spinach leaves not stems)
180g / 1 Medium Ripe Avocado (208g by weight with the seed)
Lemon Juice to taste (I have added 4 tablespoons of lemon juice)
2 garlic cloves – minces or grated
3 Tablespoon Tahini
1 Teaspoon Ground cumin
1 Teaspoon Cayenne Pepper (Optional or to taste)
Salt to taste (I have added 1+1/8th teaspoon pink Himalayan salt)
3 tablespoon Good quality Olive oil (I have used cold pressed extra virgin olive oil)
1 Jalapeno – finely chopped
To a heated pot add the olive oil, onion, salt and fry on medium heat until the onion starts to brown. Add the cooked chickpeas, water and bring to a rapid simmer, then cover the lid and cook for 10 minutes on medium-low heat. Uncover and add spinach and mix well and you will notice that the spinach starts to wilt. Turn off the heat right away and let it cool down completely.
Once cooled transfer the chickpea spinach mix to the food processor/blender along with the avocado, lemon juice, tahini, ground cumin, cayenne pepper, salt and blend it to a fine puree. Make sure to scrape the sides of the container and give it a mix in between so it blends well, it will take about 5 to 6 minutes (depending on your food process). The end product should be smooth and airy, so take your time to blend it.
Transfer it into a container and let it set in the fridge for about 2 to 3 hours and serve with your favourite topping. I like to top it with some finely chopped jalapeno and a good quality olive oil.
Enjoy this nutrient filled home made hummus in wrap, sandwich or just as a condiment with vegetables/pita. If stored well, it will last in the refrigerator for up to a week.