What you need:

• 400g cooked chickpeas

• 50g spinach leaves

• 1 teaspoon oil

• 1 garlic, chopped

• 1 small onion, chopped

• 1 tablespoon or more lemon, squeezed

• water

• 1 teaspoon cumin

• salt, pepper

How to make it:

1. In the pan, heat up an oil, add onion and cook till tender (add splash of water to prevent the onion from burning). Add garlic and cook it for another 30 seconds.

2. Put into the food processor chickpeas,  lemon, cumin, salt, pepper, your cooked onion with garlic, little bit of water and mix it till smooth consistency. Add more water if you need to.

3. Start to add spinach, handful after handful, blending it till smooth.

4. Taste it, add more seasoning if desired.

5. Transfer to the bowl and chill it in the fridge for at least half an hour.

6. Enjoy

Notes:

This recipe makes 3-4 portions so share it with your loved ones or store it in the fridge in air-tide container.

You can freeze leftover hummus.

Buy your beans & legumes in a bulk shop (if available) or in the biggest possible packaging in order to reduce your waste. I always cook my beans/chickpeas in advance and I store them portioned in the freezer.

When you make it take a picture and post it in our community chat. Would love to see it.

Love 💕Inkka

I like eating my hummus/dip with no oil baked potatoes or with any raw veggies (e.g. cucumber, carrot)

If you fancy different dips

Creamy cashew carrot dip

Red kidney bean hummus

White beans chickpeas hummus