This is something I’ve been whizzing up weekly recently, it’s tasty, and healthy, and wonderfully simple to make! I eat it as a dip, as a topping over cooked grains, on bread alongside freshly made homous (as above), or just by the spoonful!
All I do is blend up a couple of peeled garlic cloves, with lots and lots and lots of baby spinach leaves, and I mean lots!
I then add olive oil, ground toasted cumin, salt and pepper, and pomegranate molasses.
I also throw in different things on occasion depending on what I’ve got in the fridge: sometimes I add spring onions, sometimes wild garlic leaves, sometimes flat leaf parsley. And sometimes I add Aleppo chilli flakes.
It takes several refills of my small bowl blender to get through all of the spinach, but it’s worth it. Plus it keeps in the fridge all week, if it lasts that long!