Spinach Hummus with Pumpkin Seeds (Ve)

This recipe is brought to you by Dale Pinnock, AKA the medicinal chef.

Ok, I know this sounds weird, and yes, it does look a tad…vivid…when it is made, but it works beautifully. Imagine a bright green hummus, but with the added crunch from the pumpkin seeds. This is a power-packed little snack. 

Ingredients

• 1 × 400g tin chickpeas, drained and rinsed
• 2 large handfuls baby spinach
• 2 tbsp tahini
• 1 small garlic clove, peeled
• 2 tbsp lemon juice (approx. ½ lemon)
• 2 tbsp extra virgin olive oil
• 3 tbsp cold water
• ½ tsp sea salt
• 2 tbsp pumpkin seeds (plus extra to garnish)

Method

1. Lightly steam or blanch the spinach for 30 seconds, just until wilted. Drain and rinse under cold water to preserve colour. Squeeze out excess moisture.
2. In a dry frying pan over medium heat, toast the pumpkin seeds for 2–3 minutes until just beginning to pop. Remove from heat.
3. In a food processor, combine chickpeas, spinach, tahini, garlic, lemon juice, olive oil, water, and salt. Blend until smooth and creamy, scraping down the sides as needed.
4. Add the toasted pumpkin seeds and pulse a few times so they are broken down but still retain some texture.
5. I do recommend seasoning well with sea salt to bring out the flavour of the garlic and lemon
6. Spoon into a bowl, drizzle with olive oil, and sprinkle with extra pumpkin seeds. Serve with raw vegetables or whole-grain crackers.

Health Benefits

Spinach

Is high in folate, which supports DNA synthesis, fertility, and neural tube development during early pregnancy (Tamura & Picciano, 2006). It’s also a source of iron, critical for menstruating women, and magnesium for mood and muscle function. Like all leafy greens, spinach is also a great source of vitamin K, which plays a key role in bone mineral density maintenance. Never overlook the importance of this postmenopause. 

Pumpkin seeds

They are a great source of zinc, which, among other things needed for progesterone synthesis, immune health, and skin healing. They also provide magnesium, which helps reduce PMS symptoms and supports sleep and mood (Nielsen, 2010).

Chickpeas

Offer plant-based iron and protein, and their soluble fibre supports hormone detoxification through the gut-liver axis (Jenkinson et al., 2004). They also contain phytoestrogens. Whilst these are far less potent than the soy varieties, they still offer some activity. This helps to ease symptoms such as hot flushes during menopause and is well documented. 

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