When I tasted hummus for the first time, I was not particularly fond of it. I was at a party and hummus had just become fashionable among the alternative nutrition follower. Someone had made a bowl of hummus and it was pretty runny and stale. I could not understand the hummus hype. A few years later at my sister’s, another small cozy round, it got late and only wine and a couple of crackers were left. My sister suddenly decided Oh, I’ll just make a bit of hummus and she threw a can of chickpeas, water, cinnamon, salt, pepper and a few tablespoons of olive oil into the blender. My hummus love was born. I was immediately excited about how fast, economical, and delicious hummus could be whipped up. Also, as you know, I am a big fan of recipes for which you will probably have all the ingredients at home, even if you are completely out of everything.
Since the evening with my sister and my rekindled love for hummus I have tried lots of different ingredients and want to give you my absolute favorite recipe. This green spinach feta hummus is deliciously cheesy through the feta and yet delightfully fresh because of the spinach. The green color might also fool your guests and trick them into thinking that it is guacamole. That will be fun!
2 cans of chickpeas
1/2 feta cheese
1/2 a bunch of fresh spinach
4 El cold pressed olive oil – maybe more
100 ml water
2 garlic cloves
pinch of cinnamon
salt & pepper
Wash the spinach carefully and pluck it into small pieces. Crumble the feta into smaller pieces. Peel the garlic and cut it into thin slices. You do not have to be overly carefully at this because all the ingredients will be pulsed. Pour all the ingredients into a bowl and blend everything carefully. If you find your hummus to thick or crumbly, you can add a bit water or olive oil until it has the right consistency for you.
I enjoy my hummus with rice crackers. If you do not explicitly omit cereals, toast or tortilla chips are also very tasty. The hummus can be kept in an airtight container in the fridge for several days.