Spinach Basil Hummus

Post soaking, pressure cook the chickpeas until soft

Blanch the spinach leaves for 2-3 minutes. Drain the water immediately and keep the leaves aside

Add the cooked chickpeas, basil and spinach in a blender or food processor

Add the tahini paste, salt,pepper, lemon zest and lemon juice

Blend the ingredients until smooth

Once done add the olive oil and blend for a few seconds

Transfer the hummus in a serving bowl and garnish with cilantro and toasted sesame seeds

Serve immediately as a dip or accompanied with the traditional pita or any breads of your choice

Tip: add more basil if needed. I added a lesser quantity as it sometimes tends to overpower the flavours in a recipe

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