Well Green Hummus… an odd name for a dish but trust me it’s super healthy and tasty. Since green is one of my favorite colors and it’s the best time of the year so I decided to publish this recipe. The green color dip bejeweled with pomegranate rubies gives it that perfect festive look.
This hummus contains spinach and coriander which lends the green color to this delicious hummus. Those who do not like the flavor of coriander/cilantro, could substitute it with rockets leaves and it will the hummus a peppery taste. I also added green chilies for that extra zing but it is optional and totally upon your tastebuds. This is a great way to add veggies and sneezy way to give it to fussy kids this festive season.
1 x 400g/14oz can chickpeas, drained and rinsed.
200gm of baby spinach leaves.
100gm of coriander leaves
1/2 tsp salt.
Juice of 1 lime or ½ lemon.
2-3 garlic cloves.
2 tbsp. tahini (sesame seed paste)
50ml extra virgin olive oil
2 green chilies (optional)
Pomegranate seeds to garnish
Wash and drain the spinach and coriander leaves and process all the ingredients except the pomegranate seeds until smooth.
Transfer to a serving dish then using a spoon make a crater in the middle
Drizzle a little extra virgin olive oil in the crater, and garnish with pomegranate rubies and serve.
You can eat this at room temperature or chilled!
Enjoy this as a dip or as a base for your crackers or sandwiches