BEAN HUMMUS & SPINACH

Bean hummus & spinach

Hummus

15oz/439g canned White bean, rinsed and drained

1 cup tahini 

Greek yogurt ⅓ cup

½  cup cold water

½ cloves of garlic, minced

2 tablespoons Preserved Lemon Paste

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In a food processor add all ingredients and blend until smooth.

If you prefer more of a thicker texture add more tahini.

Taste, make sure there is enough of the brightness of the preserved lemon and add salt only if necessary.

Spinach

15oz/439g canned White bean, rinsed and drained

6 oz baby spinach, washed

2 tablespoons olive oil

1 tablespoon preserved lemon paste

1 teaspoon fiery/Rosey/Herby

½ cloves of garlic, minced

Salt

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Heat a pan over medium heat, add the beans, olive oil, garlic and preserved lemon paste, saute for 3-4 minutes. add the spinach, mix and let wilt. Cook for an additional 5 minutes, taste for salt.

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Place the hummus on a plate, add the spinach and beans on top. Serve with a soft boiled egg. Sprinkle Fiery Harissa for some heat and/or a dollop of the signature harissa. Drizzle olive oil and serve with fresh bread.