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🍽️ Creamy Spinach Hummus

333 kcal · 30 min · 4 servings

Ingredients

• 1 can Davert (chickpeas)
• 2 handful baby spinach
• 3 spring onions
• 2 garlic cloves
• 2 tbsp Davert (white almond butter)
• 2 tbsp olive oil
• 1 lemon (juice)
• salt
• pepper
• 4 slices sourdough bread (or peasant bread)
• 0.5 cucumber

Instructions

1. 1. Pour the chickpeas into a colander and let the water drain off.
2. 2. Remove any tough stems from the spinach leaves.
3. 3. Wash the spinach thoroughly.
4. 4. Spin the spinach dry or pat it with a kitchen towel.
5. 5. Trim the dry ends off the spring onions.
6. 6. Wash the spring onions.
7. 7. Chop the spring onions into coarse pieces.
8. 8. Peel the garlic clove.
9. 9. Add the drained chickpeas, almond butter, spinach, spring onions, garlic, olive oil, and lemon juice to a blender.
10. 10. Blend all ingredients until smooth.
11. 11. Season the hummus with salt and pepper to taste.
12. 12. Toast the slices of sourdough bread in a toaster or in a pan.
13. 13. Spread a thick layer of the spinach hummus onto the toasted bread slices.
14. 14. Wash the cucumber.
15. 15. Pat the cucumber dry.
16. 16. Slice the cucumber into thin rounds.
17. 17. Place the cucumber slices on top of the hummus-covered bread.

Nutrition per serving

• kcal: 333
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 41 g