Convenience
Houmous is one of those wonderful easy to make foods which we tend to pick up in the supermarket rather than bother to make our own! Sure, it is easy to pick up tub or two of plain, low fat, sundried tomato or caramelised onion houmous, but why not try making it? and you’ll save on the plastic too hooray! 😀 In addition, when you make your own houmous, you can easily customise it, or make a couple of variations.
The Original Recipe
Check out our standard houmous recipe here: You can add more garlic, a bit of chilli or your own sundried tomatoes, caramelised onions or even olives or beetroot! Whatever flavour you can think of, you can make it!
Spinach & Mint houmous
This recipe for spinach mint houmous was actually an accident! The intention was to make some flat breads like these socca, with the addition of spinach, but I thought I’d use chickpeas instead of flour. And as usual, I then got a bit carried away and completely changed the recipe! Bargain! In conclusion, a worthwhile deviation! 😛 This is such a refreshing change from our normal houmous and this can be used as a dip, a sauce, a dressing or just eaten off the spoon! 😀 Just because! 😛
Ingredients
If you don’t have fresh spinach, frozen will work too – just be sure to thaw it completely and drain all the water off before adding. I have yet to make this with dried mint, so let me know if you try! Mint is so easy to grow – but be sure to grow it in a pot or it will takeover! It’s great to have access to fresh mint for making mint tea, adding flavour to foods or just for garnishing. I stirred some of this spinach mint houmous into some raw courgetti, put some on cooked broccoli and mashed some into a jacket potato! Delicious! 🙂 What would you do with yours?
A refreshing houmous great as a dip, sauce or spread.
- 600 g fresh baby spinach
- 1 x 400g tin chickpeas drained
- 7-8 leaves fresh mint (& extra for decoration)
- salt to taste
- *optional (chilli flakes, black pepper, cumin powder)
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Wash the spinach leaves thoroughly, drain, then put in a saucepan on low heat. Allow the spinach to wilt down completely (the water clinging to the leaves should be sufficient).
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Put the chickpeas in a blender and add the spinach (use some of the liquid if needed). Pulse until the chickpeas are broken down.
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Add the mint and seasonings. Pulse again until you have a smooth houmous. Taste test and adjust. Serve.
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Enjoy!
Equipment
Here are a few items you might find useful when making this houmous – or the courgetti.
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This Week…
This week I am co-hosting Angie’s Fiesta Friday. Why not pop along and see what everyone else is sharing?! If you have a post to share, remember to add the party links in (Fiesta & co-hosts – this week me Laurena@LifeDietHealth) for a chance to be featured the following week. 😀
Have a fabulous weekend – firstly, remember to stay safe! Secondly, respect the social distancing guidelines wherever you are – even if your lockdown is easing! Lastly, you’ll find me still staying home – more baking to do! 🙂 Are there any recipes you would like to see? Anything you want to chat about? Drop me a line below and say hello! 🙂
Speak soon
Laurena x