Hummus with spinach and cherry tomatoes
1 serving
60 minutes
This is how hummus is prepared in the Moscow hummusia "Abu Ghosh". For this hummus you need fresh juicy spinach, not frozen. Take a bunch of spinach, wash it, dry it and fry it in olive oil. It should be in the pan for no more than five minutes, even four is better. Put the cooked spinach directly on top of the classic hummus, and sprinkle it with ground walnuts, smoked paprika and za'atar. Za'atar is easy to find in spice shops, but it is not available in regular supermarkets . Since we fry the spinach quickly, it practically does not lose juice and this is probably one of the juiciest and freshest hummuses on our menu
1
Soak the chickpeas in plenty of cold water and leave them overnight.
- Chickpeas: 40 g
- Water: 10 ml
2
In the morning, drain the water, rinse the chickpeas, and fill with clean water.
- Water: 10 ml
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).
- Chickpeas: 40 g
4
Drain the water and put the chickpeas in a colander.
- Chickpeas: 40 g
5
Put boiled chickpeas and tahini in a blender bowl, add salt, garlic, lemon juice, and 10 ml of cold water - blend until a smooth paste is formed.
- Chickpeas: 40 g
- Tahini: 30 g
- Garlic: 2 g
- Lemon juice: 10 ml
- Water: 10 ml
6
Place the hummus on a plate and drizzle with olive oil mixed with za'atar.
- Olive oil: 10 ml
- Zaatar: 3 g
7
Sauté spinach lightly in olive oil and place it on or next to the prepared hummus.
- Spinach: 100 g
- Olive oil: 10 ml
8
Sprinkle the hummus with smoked paprika, ground walnuts, and add half a cherry tomato for decoration.
- Smoked paprika: 2 g
- Walnuts: 5 g
- Cherry tomatoes: 0.5 piece