Ingredients

1 400mL can chickpeas, drained & rinsed
2 tbsp tahini paste
2 tbsp olive oil, + more for topping
2 tbsp lemon juice, freshly squeezed or sulphite-free
1 tsp salt
1 large or 2 small cloves garlic
1 cup tightly-packed spinach leaves (I like to use baby spinach)
1/4 cup loosely-packed curly leaf parsley (or herbs of choice)

optional toppings: extra herbs (minced or chiffonade), sesame seeds

Method

1. Add all ingredients (except for toppings) to a food processor or high speed blender.
2. Blend until everything is smooth and incorporated. You may need to scrape down the sides once or twice to make sure that everything is incorporated.
3. Scoop into a serving dish or storage container. Top with a drizzle of olive oil and optional toppings. Refrigerate for up to one week if not eating immediately.

Notes:

1. If storing in a container to serve later, I recommend drizzling the olive oil right away to keep the top from drying. When you scoop it into a serving dish later on, you can top with additional olive oil for appearance. This is also the best time to add your additional toppings for decoration so they don’t get mixed in when transfering.
2. Additional herbs or other herbs that I love in this are basil, tarragon, or coriander/cilantro. I like to stick to green herbs (like italian basil rather than purple basil) so that the colour adds to the vibrant green of the hummus.
3. This hummus is great as a crudité dip, a spread for wraps and sandwiches, and a topping for rice bowls and dinners. I have also seen this thinned out with starchy cooking water for a pasta sauce!