Spinach Hummus


1 tin chickpeas


1 lemon


olive oil



Step 1: Rinse and drain chickpeas. Add to nutri bullet (or alternative blender) along with 2 handfuls of spinach, juice of 1 lemon, 2 tablespoons tahini, 1 tablespoon olive oil and a few drops of water. 


Step 2: Blend until smooth. 


Step 3: It should be a nice green colour when it’s done. Enjoy on bread or with some vegetables. Can be kept in fridge for up to 3 days. 


One thought on “Spinach Hummus

  1. Pingback: Coriander and Lime Hummus | bia katie

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