Spinach hummus with toppings

Name: Spinach hummus with toppings
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 150 gr spinach (fresh young leaves); 400 gr chickpeas (can be pre-cooked, in jar); 100 gr greek yogurt; 2 tbl spoon olive oil; ¼ lemon (only the juice); salt and pepper; ½ red onion; 2 radishes; ¼ cucumber; 3 cherry tomatoes; a few black olives; 1 tea spoon sesame seeds; ¼ tea spoon sweet paprika powder; ½ tbl spoon parsley (flat leave type, fresh); 2 tbl spoon olive oil; 6 flatbread (you can also use pita bread or sliced raw vegetables such as carrot and celery stalk)

This appetizer or tapas dish proves that vegetables are not always boring. Serve fresh with flat bread or pieces of raw vegetables and it's a party on your plate.

5 van 3 Stemmen

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Prep Time 10

Cook Time 10

Total Time 20

Course Tapas, Side dish, Starter

Cuisine Own recipe

Servings persons

Equipment

cutter / blender

Ingredients

Ingredients for the hummus

150 gr spinach fresh young leaves
400 gr chickpeas can be pre-cooked, in jar
100 gr greek yogurt
2 tbl spoon olive oil
¼ lemon only the juice
salt and pepper

Ingredients for the toppings

½ red onion
2 radishes
¼ cucumber
3 cherry tomatoes
a few black olives
1 tea spoon sesame seeds
¼ tea spoon sweet paprika powder
½ tbl spoon parsley flat leave type, fresh
2 tbl spoon olive oil
6 flatbread you can also use pita bread or sliced raw vegetables such as carrot and celery stalk

Instructions

First we make the hummus. Usually tahini (sesame seed paste) is used in the hummus, but I make a lighter version with yogurt.

Making the hummus

Rinse the chickpeas and put them together with the fresh spinach, yogurt, lemon juice and 2 tbsp olive oil in the cutter or blender. Mix and add a few tablespoons of water if necessary, but make sure you keep a firm puree with structure. (not a flat paste) Season with salt and pepper.
Spread the hummus on a plate.

The toppings

For the toppings, use vegetables according to your own taste. I've used the ones I like with this hummus and which give some extra crunch.
I partly cut the ½ red onion into fine rings and partly shredded it. I do this to have different structures, which presents nicer.
Cut the radishes and cucumber into fine slices, you can then halve the cucumber slices.
Cut the cherry tomatoes into parts. Chop the parsley finely.
Place the various chopped vegetables and the olives on the hummus and drizzle with the olive oil. Finish with the sweet paprika, some sesame seeds and chopped parsley.

Notes

A fresh green dip or tapas, full of flavor and provided with extra vegetables. Vary to your own taste and you can make a delicious appetizer in no time.

Keyword hummus, chickpeas, green hummus, spinach hummus

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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