Fancy a different kind of hummus? Why not try this plant based hummus using spinach, butterbeans and coconut yoghurt. Perfect in a wrap or some tortilla chips or anything to dip in. This is certainly one to whip up and full of flavour

• 1 tin of of butterbeans rinsed and drained- can use chickpeas
• 2-3 Handfuls of spinach leaves
• 1/2 lemon juiced
• 4 garlic cloves
• 2 tbs olive oil
• 2 baby aubergines
• 1 tsp paprika
• 1 tsp garlic and coriander seasoning – I used rajahspices can use any seasoning of your choice
• 1 tbs coconut yoghurt or natural Greek yoghurt

1 Pre heat the oven to 180 degrees Celsius gas mark 4. Slice the aubergines in half and marinate with a drizzle of olive oil, paprika and garlic and coriander seasoning. Place on a baking tray and bake for about 30 minutes until soft and golden.
2 For the hummus add the butterbeans, spinach, olive oil, lemon, garlic and yoghurt to your food blender and blitz until smooth or to your desired consistency. Season with black pepper and a little salt.
3 Serve the hummus with the aubergines and some flat breads.

Follow me on Instagram & tag #gopisrecipes to show your own creation!

If you like hummus why not try my chickpea avocado hummus

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