Spinach Hummus Recipe, a source of iron
I few weeks ago I shared a strawberry hummus recipe, which seemed to be a crazy ideal, but delicious, I swear! This time I bring a new version, a spinach hummus recipe, an extraordinary source of iron.
The traditional hummus is a great source of complete proteins thanks to the combinations of chickpeas and sesame (tahini). It’s not easy make it better, but not impossible.
I’d say this spinach hummus is an enhanced version of hummus because it’s an easy-to-absorb source of iron. The traditional version contains lemon juice, then Vitamin C. This Vitamin helps our body to absorb iron, so why don’t adding iron into the traditional hummus?
That question and the fact I am a big fan of spinach (I always have some at home) were the reasons to make this colorful hummus.
To be honest, the taste is quite similar to the “normal” one, the extra flavour is clear though. Anyway, the extra iron is a good reason to go for this new version.
I don’t know if I am the only one, but hummus is very addictive to me, once I start, I cannot stop. So adding nutrients is always a good idea.
Don’t doubt and try this spinach hummus, I promise you won’t regret!
Spinach Hummus Recipe, ideal to share:
- 400 gr. cooked chickpeas
- 2 1/2 tbsp extra virgin olive oil
- 1 1/2 tbsp tahini
- 2 garlic gloves
- juice of half a lemon
- 1/2 tsp ground pepper
- 1 tsp ground cumin
- 2 handful of fresh spinach
- Olive oil and parsley to top
- Throw the chickpea liquid and rinse
- Place all the ingredients in a food processor or a blender (I use the Optimum G2.1 blender) and blend until smooth. If you don’t have a very powerful machine, you should stop and stir a little time to time.
- Place the hummus in a bowl and serve topped with a dash of oil and chopped parsley.
You can have it with pita bread or dip with tortilla chips.