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🍽️ Crispy Spinach Chips with Creamy Hummus

383 kcal · 30 min · 4 servings

Ingredients

• 100 g spinach leaves (frozen; thawed)
• 150 g spelt flour Type 1050
• salt
• 3 tbsp olive oil
• 0.5 tsp baking powder
• 1 garlic clove
• 400 g chickpeas (can; drained weight)
• 30 g tahini (sesame paste; 2 tbsp)
• 2 tbsp lemon juice
• paprika powder
• 0.5 tsp ground cumin
• 0.25 tsp turmeric powder
• pepper
• 10 g sunflower seeds (1 tsp)
• 10 g pumpkin seeds (1 tsp)

Instructions

1. 1. Put the spinach and 3–4 tablespoons of water into a blender.
2. 2. Blend the mixture until it is a fine puree.
3. 3. Put the flour, a pinch of salt, 1 tablespoon of oil, and baking powder into a bowl.
4. 4. Mix the dry and wet ingredients well.
5. 5. Gradually add about 70–100 milliliters of lukewarm water.
6. 6. Knead the dough until it is smooth for a few minutes.
7. 7. Let the dough rest covered for about 10 minutes.
8. 8. Peel the garlic and chop it finely.
9. 9. Rinse the chickpeas and let them drain.
10. 10. Put the chickpeas, garlic, tahini, remaining oil, lemon juice, paprika, cumin, turmeric, salt, and pepper into a blender.
11. 11. Blend the ingredients until creamy using a hand blender.
12. 12. If necessary, add a little cold water.
13. 13. Taste the hummus and adjust the seasoning.
14. 14. Fill the hummus into a small bowl.
15. 15. Sprinkle the hummus with paprika powder and seeds.
16. 16. Divide the dough into four equal parts.
17. 17. Roll each part into a thin flatbread.
18. 18. Cut out the chips in the shape of a cloverleaf.
19. 19. Heat a non-stick pan without fat until hot.
20. 20. Bake the chips on each side for 1–2 minutes until golden brown.
21. 21. Serve the spinach chips with the hummus.

Nutrition per serving

• kcal: 383
• Protein: 15 g · Fett/Fat: 16 g · Carbs: 44 g