Baby Spinach, Bitter Gourd and Mint Hummus

A scrumptious dip / spread prepared with mashed and creamy chickpeas blended with baby spinach, Bitter gourd, fresh mint, tahini, olive oil, lemon juice, salt and garlic.

Preparation Time: 15 minutes

Soaking Time for Chickpeas: 08 hours

Chilling Time: 01 hour

Serves: 4

Ingredients and Quantity:

Chickpeas, soaked overnight, drained and cooked: 325 gm.

Garlic, crushed- 06 cloves

Baby spinach- 1/4^th bunch

Bitter Gourd, peeled, salted ,steamed and pureed- 01 small

Mint Leaves- 4 to 5 sprigs

Cumin- ¼^th tsp.

Lemon juice- 01 tsp.

Extra virgin olive oil- 02 tbsp. / or more as desired

Tahini- ¼^th cup

Water, reserved – ¼^th cup

Salt- to taste

For the garnish:

Baby spinach, chopped, sautéed: 02 tsp.

White sesame seeds, lightly toasted: ½ tsp.

Extra Virgin olive oil for drizzling: 01 tbsp.

Method:

1. Add all ingredients to a food processor and blend until smooth
2. Chill in the refrigerator , covered with a cling wrap for an hour before serving
3. Garnish with fried spinach, sesame and a drizzle of olive oil.
4. You may serve with Lavash.

 Chef Tips:

Reserve the water in which the chickpeas were boiled.