Spinach and Cherry Hummus
Appetizers • Arabian
Description
This is how hummus is prepared at a popular café in New York. For this hummus, you need fresh, juicy spinach, not frozen. Take a bunch of spinach, wash it, dry it, and sauté it in olive oil. It should stay in the pan for no more than five minutes, preferably four. Once cooked, place the spinach directly on top of classic hummus, and sprinkle with crushed walnuts, smoked paprika, and za'atar. Za'atar is easy to find in spice shops, but it's usually not available in regular supermarkets. Since we sauté the spinach quickly, it retains almost all of its juice, making this one of the juiciest and freshest hummus dishes on our menu.
Ingredients
- Water 0 fl oz
- Chickpea 0 oz
- Spinach 5 oz
- Tahini 0 oz
- Garlic 0 oz
- Meyer Lemon Juice 0 fl oz
- Olive Oil 0 fl oz
- Smoked salt 0 oz
- Za'atar 0 oz
- Walnuts 0 oz
- Marinated cherries ½ pieces
Step-by-Step Guide
Step 1
Soak the chickpeas in plenty of cold water and leave them overnight.
Step 2
In the morning, drain the water, rinse the chickpeas, and cover them with fresh water.
Step 3
Place a pot with chickpeas on the stove, bring to a boil, and cook until the peas are completely soft (about 30–40 minutes).
Step 4
Drain the water and transfer the chickpeas to a colander.
Step 5
Place the boiled chickpeas and tahini in a blender bowl, add salt, garlic, as well as lemon juice and 10 ml of cold water — blend until smooth and creamy.
Step 6
Spoon the hummus onto a plate and drizzle with olive oil mixed with za'atar.
Step 7
Sauté the spinach lightly in olive oil and place it on top of the prepared hummus (or beside it).
Step 8
Sprinkle the hummus with smoked paprika and crushed walnuts, and garnish with half a cherry tomato.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!