The Simple Things
Eat your greens! (Or at least give your houmous a dash of colour.)
Makes 1 pot
2 x 400g tins chickpeas
2 cloves garlic
125ml lukewarm water
4 tbsp lemon juice
4 sprigs parsley, rinsed, leaves picked
2 sprigs mint, rinsed, leaves picked
1 handful baby spinach, rinsed
Drain and rinse the chickpeas then add to a food processor together with all other ingredients. Mix on highspeed for a few mins, or until smooth. Taste and check the consistency, adding salt or more water, if desired. At this point, you can also add a splash of olive oil for an extra rich houmous. Blitz for 2 mins more.
Store in a sealed jar in the fridge. Cook’s note: This makes more than you need for the wraps, so any leftovers can be kept in a sealed container in your fridge.