The past couple of weekends I have been happily occupied outside the boundaries of my kitchen and have not made hummus. I have been missing my chickpeas. Today it was time for a new batch – something with a twist.
Spinach hummus jazzed with preserved lemon – what a hot weekend inspiration! This recipe is easy to make, a feast for the eyes, and a great take-along in the upcoming week’s lunches.
Spinach Hummus with Red Onion & Preserved Lemon
- 1/2c dried chickpeas; soaked overnight, simmered for several hours until softened (skim off surface starch as they simmer)
- two small new potatoes, cooked until soft
- 1/2c finely diced red onion
- zest of one lemon (the entire concept of ‘zest’ just turns me on)
- the juice of ½ lemon
- salt & pepper
- olive oil – only the best
- 5 – 6 handfuls of fresh spinach, washed
With a splash of olive oil, wilt spinach in a hot fry pan. Season with salt and pepper to taste.
In a food processor (usually I use my immersion blender for hummus as I prefer the coarser texture, but for this recipe I used the food processor) combine the chickpeas, potato, wilted spinach, red onion, lemon zest, lemon juice, and a modicum of salt. Process and add a drizzle of olive oil while the machine is running. If the mixture is too dry, add a few tablespoons of warm water.
Arrange in container topped with finely chopped red pepper and preserved lemon. Drizzle with olive oil. Enjoy with your favourite dipping edible!