about 6 handfuls (or 250 g) of fresh spinach, cleaned
200 g cooked chickpeas
the juice and grated zest of 1 organic lemon
1 garlic clove, peeled
1 small handful of chives, cleaned and chopped
1 large tablespoon tahin
2-3 tablespoons extra virgin olive oil
2 teaspoons cumin powder
1 teaspoon and a half ginger powder
whole sea salt, just enought to taste
about 1 tablespoon poppy seeds
1 small red chili pepper, cleaned and sliced
Makes 1 bowl.
Blanch the spinach in lightly salted and boiling water, for around 1 minute. Drain well and set aside to cool. Save the cooking water. In the bowl of a mixer, combine the chickpeas, lemon juice and zest, garlic and chives and blend just until mixed. Add the tahin, olive oil, spice and a little salt. For a creamy texture, pour some of the water you saved, adding 1 tablespoon at a time, until the hummus reaches the smoothness you prefer.
Transfer into a bowl, let it cool in the refrigerator before finishing with a drizzle of olive oil, a sprinkle of poppy seeds and the sliced chili. Serve with your favourite accompaniment, from pitta bread to piadina (or pane carasau. Sardinian bread).