Method

This recipe can be regionally adapted by the use of different spices, as shown below. It is delicious served hot or cold.

1) If not pre-cooked, prepare and cook the chickpeas as per pack instructions (making sure to soak them properly).

2) Heat the oil and fry the garlic for 1 minute, add the onion and stir-fry for a further 5 minutes.

3) Add spices as chosen from the ‘additional ingredients’ listed below and cook for a further 2 minutes before adding the tomatoes and bringing to a simmer.

4) Whilst stir-frying, bring a large pan of water to the boil and simmer the spinach for 5 minutes, then strain.

5) Mix spinach, the stir-fry mixture and cooked chickpeas and bring to simmer. Take off the heat, quickly blitz to your desired texture then season and dribble over the dressing.

ADDITIONAL INGREDIENTS:
For Egyptian Humus Wa Sabanekh:
White Cumin Seeds, Dry-Roasted (1 tsp per serving)

For Saudi Houmous Bi Sabanik:
Baharat (1 tsp per serving)

For Maghrebi H’missa Bil Selg:
Harissa Paste (up to 1 tsp per serving)

For Iranian Houmous Ye Esfenaj:
Cinnamon, Ground (1 tsp per serving)
Unrefined Light Muscovado Sugar (1 tsp per serving)

DRESSING:
Lemon Juice (1 tsp per serving)
Mint Dried (1 tsp per serving)
Olive Oil (2 tsp per serving)