Photo: Korea Ministry of Food and Drug Safety

Spinach Hummus

Name: Spinach Hummus
Cuisine: South Korea
Ingredients: [Serves 2] Korean large green onion (daepa) (15 cm); 60 g spinach (1 handful = (1 handful = 60 g); soaked chickpeas (1/2 cup); milk (1 cup); olive oil (0.5 tbsp); coarse sea salt (cheonilyeom) (0.5 tbsp); lime juice (0.3 tbsp); white pepper (a little); nutmeg powder (a little)

시금치 후무스

Other · Boiled

OtherCourse

196kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

Jump to recipe ↓

Recipe

Spinach Hummus

Not spicyVegetarianGluten-freeContains: dairy, soy

Ingredients Tap an ingredient to check it off

Servings1

[Serves 2] Korean large green onion (daepa)[ 2인분 ] 대파(15 cm)
spinach (1 handful =시금치(1줌=(1 handful = 60 g)
60 g
soaked chickpeas불린 병아리콩(1/2 cup)
milk우유(1 cup)
olive oil올리브유(0.5 tbsp)
coarse sea salt (cheonilyeom)천일염(0.5 tbsp)
lime juice라임즙(0.3 tbsp)
white pepper백후춧가루(a little)
nutmeg powder넛맥가루(a little)

Nutrition per serving

196kcal

27.3gCarbs

9.4gProtein

5.4gFat

34.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Slice the daepa, and wash the spinach clean and remove the moisture.
Heat a pan over low heat with olive oil, add the soaked chickpeas, and stir-fry for 3 minutes.
Pour in water (5 cups) and boil over medium heat; when the water reduces, add the milk and simmer until it has reduced by half.
Blanch the spinach in boiling salted water (5 cups water + 0.5 tbsp coarse sea salt) for 5 minutes, rinse in cold water, and squeeze out the water thoroughly.
Blend the simmered chickpeas, blanched spinach, lime juice, white pepper, and nutmeg powder in a blender until smooth to finish.

💡 Tip- Spinach, high in potassium, helps flush out sodium. - Lime juice makes up for the mild taste.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.