Ingredients
Equipment
Method
Instructions
- Start by gathering and preparing all your ingredients. Drain the chickpeas and rinse them under cold water to remove any excess sodium. Cut the ripe avocado in half, remove the pit, and scoop the flesh into your food processor.
- In the food processor, combine the drained chickpeas, avocado, garlic, ground cumin, and salt. This is where the creamy texture begins to take shape.
- Add the fresh spinach to the mixture. The spinach will not only provide a vibrant green color but also enhance the nutritional profile of the hummus.
- Drizzle in the olive oil and start blending the mixture. Gradually add cold water, one tablespoon at a time, until you reach your desired consistency. You want it smooth, but not too runny.
- Squeeze in the juice of one lemon, and blend again. Taste the hummus and adjust the seasoning as needed, adding more salt or lemon juice to suit your preference.
- Transfer the hummus into a serving bowl. Drizzle a little extra olive oil on top and sprinkle with za’atar and fresh coriander leaves for an aromatic finish.
Notes
- Press plastic wrap onto the surface of the hummus to prevent browning when storing.
- Freeze for up to 2 months; thaw in the fridge overnight before serving.
- Stir before serving if the hummus separates after being stored.