This recipe is in partnership with DōMatcha®
Hummus is one of my favorite go to lunches, weekdays and weekends. It is the perfect food as it is loaded with protein and good fats. It is simple to make and can be customized with the addition of squash, carrots, bell peppers, beets and so on. This Matcha Spinach Hummus with Dukkah (more on this later) was exactly what I needed this past weekend. It was back-to-school shopping weekend and I had a plan and I had hummus. Much like Christmas shopping, although less erratic (I can still get parking), back to school shopping is its own level of crazy. So, I needed a quick meal on the road to keep me focused and to not become part of the crazy. Translation: Overwhelmed and a bit hangry.
The recipe only requires chickpeas, tahini, spinach, garlic cloves, matcha powder, and olive oil. I sprinkled the matcha hummus with Dukkah (pronounced DOO-kah) for extra crunch and tanginess. Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnuts) and spices. I purchased mine from here. You can use this as a spice crust for fish, meat, chicken, tofu and vegetables. In other words, you can put it on everything. And you will, once you taste it.
Matcha Hummus w/ Spinach, Dukkah & Golden Pea Shoots//serves 8
2 (15.5 oz) cans chickpeas, drained
½ cup tahini
2 cups fresh spinach
2 cloves garlic, peeled or to taste
Juice of 1 lemon, plus more to taste
2 tablespoons DōMatcha green tea
¼ cup extra virgin olive oil
Kosher salt and freshly ground pepper
¼ cup store bought dukkah, for sprinkling
Golden Pea Shoots (optional)
Micro Cilantro or regular cilantro
Place drained chickpeas, tahini, spinach, garlic, lemon juice, matcha powder and olive oil in a food processor. Sprinkle with salt and pepper and process mixture until smooth. Add more olive oil as needed until smooth. Taste and adjust seasoning, adding more salt, pepper or lemon juice. To serve, drizzle with olive oil, dukkah, golden pea shoots and micro cilantro.