Allergen Free Spinach Hummus with Harissa
This allergen free hummus without any nuts or seeds is perfect for those with nut allergies.
Servings: 8 people
Calories: 280.6kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 15.5 oz. can chickpeas
- 9 oz. baby spinach leaves
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 2 tablespoons harissa
- ¾ cup olive oil
- salt to taste
- Sumac for garnish
Instructions
- Heat olive oil in a skillet. Add garlic and pan fry until golden brown.
- Drain chickpeas and rinse well.
- Bring a pot of water to a boil. Add spinach leaves and cook until they wilt, about 1 minute.
- Drain and place spinach leaves in a clean kitchen towel or cheesecloth. Squeeze out all of the excess water.
- Pour garlic with the oil from the pan in a food processor with the chickpeas and spinach. Process well.
- Add lemon juice, cumin, paprika, harissa, olive oil and salt, Process well.
- Add oregano and process until smooth and well combined.
- Add salt, as needed
- To serve, garnish with a sprinkle of sumac and a drizzle of extra virgin olive oil.
Notes
If you like tahini and don't have nut/seed allergies, you can add 2 tablespoons of tahini to this hummus recipe.
You can also use dried chickpeas soaked overnight and then boiled until tender or cook them faster in an Instant Pot. 1 cup of dried chickpeas will be equal to 1 can of chickpeas.
Nutrition
Calories: 280.6kcal | Carbohydrates: 14.2g | Protein: 4.9g | Fat: 23.7g | Saturated Fat: 3.18g | Sodium: 266.15mg | Fiber: 4.39g | Sugar: 2.48g
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