Hummus with Spinach Tortilla Chips

Ingredients

• 100 g frozen spinach (thawed)
• 150 g Spelt flour Type 1050
• Salt
• 3 tbsp olive oil
• 0.5 tsp Baking powder
• 1 Garlic clove
• 400 g canned chickpeas (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.

   Puree spinach with 3–4 tbsp water until smooth. In a bowl mix flour with a pinch of salt, 1 tbsp oil and baking powder. Add spinach, gradually pour in about 70–100 ml lukewarm water and knead for several minutes into a smooth dough. Cover and rest for about 10 minutes.

2. 2.

   Meanwhile, peel and finely chop the garlic for the hummus. Drain chickpeas and blend with garlic, tahini, remaining oil, lemon juice, 1 tsp paprika powder, cumin, turmeric, salt and pepper using an immersion blender until creamy; add cold water if needed to reach desired consistency. Taste and adjust seasoning. Transfer hummus to a bowl and sprinkle with paprika powder and seeds.

3. 3.

   Divide dough into quarters, roll each into a thin flatbread and cut into clover‑shaped chips. Fry chips in a hot non‑stick pan without oil for 1–2 minutes on each side until golden brown.

4. 4.

   Serve the spinach tortilla chips with the hummus.