Creamy Spinach Avocado Hummus 🥑 Naturally Vegan Recipe

To a heated pot add the olive oil, onion, salt and fry on medium heat until the onion starts to brown.

Add the cooked chickpeas and water and bring to a rapid simmer, then cover the lid and cook for 10 minutes on medium-low heat.

Uncover and add spinach and mix well until the spinach starts to wilt. Turn off the heat right away and let it cool down completely.

Once cooled, transfer the chickpea spinach mix to the food processor/blender along with the avocado, lemon juice, tahini, ground cumin, cayenne pepper, and salt and blend it to a fine puree.

Scrape the sides of the container and mix in between so it blends well, it will take about 5 to 6 minutes.

Transfer it into a container and let it set in the fridge for about 2 to 3 hours and serve with your favourite topping.

Equipment Needed

Dietary

Allergens