How vibrant is this bowl of loveliness? It is a wonderfully luscious iron-rich, Spinach and Parsley Green Houmous.
We eat gallons of houmous at GF HQ, but sometimes the basic recipe can get a little ‘same old same old’. Fortunately, the blend of chickpeas and tahini lends itself to an incredible versatility of flavour combinations and pretty much anything can be thrown at it in effort to tickle the tastebuds.
Back in August last year, I ventured to make my first home-made houmous….. deliciously fringed with a hint of nuttiness from the use of walnut oil and spiced with paprika and cumin. The biggest revelation though, was how easy it was to make and I began to ask myself why I eat so much of the commercially-produced stuff.
Whilst I confess, as a busy Mum with a full time job, the super-convenient supermarket houmous pots still sneak into my basket, when time is on my side, I have enjoyed making my own and experimenting with new flavours and ingredients. The recipe that I share here is one of those experiments……. and it came from wanting my houmous to be green.
Well green I got. Bright bright green! With a combination of spinach and parsley, this houmous is not only beautiful, but also really healthy and packed full of nutrients known to improve vitality and energy levels. The high levels of iron found in both these leaves improve the quality of your blood, by helping with the effective transport of oxygen round the body. Both are also fantastic sources of vitamins A, K, C and folic acid too, essential for maintaining bone health, good immunity, healthy skin and bones. And because they are used raw, none of the goodness has been lost to the cooking pot.
If it sounds too good to be true, wait until you taste it. This houmous is smooth and rich, with a back-hit of garlic and lemon. Perfect with soft gluten free Roti Flatbread, tortilla chips, crackers, as a dip for crudités or eaten with delicious gluten free toast made using my Revolutionary GF Brown Bread recipe.
Spinach is coming into full season right now, so make the most of it! It’s also a perfect recipe for St Patrick’s Day……
I am sharing my Green Houmous with the following :
Meat Free Mondays with Tinned Tomatoes.
Cook Once Eat Twice with Searching for Spice.
Simple & in Season with Feeding Boys
Cook Blog Share – this week with Hijacked By Twins.
Simply Seasonal with Hijacked By Twins.
Sunday Fitness & Food with Ilka’s Blog and Marathons & Motivation.
Gluten free AND Vegan (or thinking of heading that way?) – check out my post on Gluten Free Vegan – Surviving Veganuary and Beyond
Spinach & Parsley Houmous
good grind black pepper
80g baby spinach leaves (washed)
20g flat-leaf parsley
approx 5 tablespoons (75 ml) cold water
- Put all the ingredients in a blender, except the water.
- Adding the water a tablespoon at a time, blend at high power until the houmous is smooth. Add a drop more water to ‘loosen’ if you need to.
- Enjoy with toast, tortilla chips, etc.