Hummus recipes abound on the internet and food inspired apps, this one is a bit different since I am cooking some of the ingredients in advance to enhance the flavor. Adding 7 or so minutes to your prep time is completely worth it for the added flavor of the end product. I am a tahini-free hummus consumer, switch the tahini out for some of the olive oil if you are a fan of tahini.
Spinach Roll Ups with Turmeric Hummus
By Inspired by the Seasons
- 1 c cooked chickpeas (if canned; rinse and drain)
- 1 T fresh ginger, grated
- 1 clove garlic
- 1/2 tsp ground turmeric
- 2 tsp lemon juice
- 2 T c olive oil to start, more for desired consistency and for cooking
- 1/4 tsp salt
- 1/4 c crumbled feta cheese
- 8 large spinach leaves or lettuce
- pretzels or toothpicks for holding it all together
Heat 1 tsp of olive oil in a medium saute pan, heat until oil starts to shimmer. Add ginger and garlic cook until fragrant, 2-3 minutes. Add turmeric and salt and then chickpeas, cook on medium low for 5 minutes, stirring frequently. Remove from heat and transfer to food processor. Add lemon juice. Pour oil in gradually and process until smooth. Assemble as pictured above. Toothpicks are the easiest way to keep them together, if you decide to try the pretzels, find a sharp metal object to make the hole first, I used a thin crochet hook.