Whipped Chickpea Hummus
Ingredients
Crostini
-
1
sweet baguette
cut into ¼-inch thick slices
-
3
tablespoons
olive oil
-
a couple pinches
salt
-
1
large
garlic clove, peeled
Chickpea Spread
-
1
cup
dried chickpeas, rinsed and picked over
-
1
small
new potato (Yukon Gold, Yellow Fin, etc), peeled and quartered
-
5-6
handfuls
spinach, washed well
-
1
small
red onion, chopped
-
zest of one
lemon
-
½
lemon
juice, approx.
-
to taste
salt and pepper
-
¼
cup
extra virgin olive oil
-
to taste
warm water
-
to garnish
chives (optional)
Instructions
- Soak the chickpeas overnight, then drain and cover with fresh water, bringing to a boil and simmering until tender.
- Add the potato to the pot and cook until tender, about 10 minutes.
- Drain excess water and set beans and potato aside.
- Preheat the oven to 350°F (175°C).
- Toss baguette slices with olive oil and salt, arrange on a baking sheet, and bake until golden, about 10 minutes.
- Remove from oven and rub each crostini with the garlic clove.
- Sauté spinach in a hot skillet until wilted, then remove from heat and salt to taste.
- In a food processor, combine chickpeas, potato, spinach, red onion, lemon zest, lemon juice, and salt.
- With the processor running, drizzle in olive oil and add warm water as needed until achieving a creamy consistency.
- Adjust seasoning with salt and lemon juice if necessary.
- Spread the mixture on each crostini and drizzle with extra-virgin olive oil, garnishing with red onions.
Nutrition Facts (estimated)
Servings
many
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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