I think I just gave my hummus superpowers by having a genetically modified spider… no, that doesn’t sound right. I should’ve gone with a Popeye reference, given that the catalyst to the transformation of my hummus was spinach!
Pop culture references aside, this superhummus is bursting with protein, calcium, iron and Vitamin C. Oh, and pure yumminess. Try it.
To make regular hummus, I blend together:
- Chickpeas, cooked – 150 gms
- Cooking liquid from chickpeas – as needed
- Garlic – 2 to 5 cloves, depending on size and taste
- Sesame seeds, raw – 1 tbsp (Reduce for lower fat version and increase for a stronger sesame taste.)
- Lemon juice – 2 to 3 tbsp, to taste
- Paprika – 1 tsp
- Salt – to taste
I soak dried chickpeas overnight, then rinse them and cook them with fresh water. I use a pressure cooker – it takes about 18 minutes on full pressure for the chickpeas to get nicely soft. I let the pressure release naturally and blend into hummus while still a bit warm.
To turn this into superhummus, just add some steamed spinach to the blender.
I microwaved the spinach with a tbsp of water, covered, for 3 minutes. It was about 50 gms when cooked. Once cool, I poured the spinach and liquid into the mixer and blended everything together till very smooth.