Name: Spinach Houmous
Prep time: 15 min
Yield: 3
Ingredients: 320g tinned chickpeas, plus 60ml of the liquid (aquafaba), or more if needed; 3 tbsp extra-virgin olive oil; 1 tbsp cashew butter; 3 garlic cloves; 1 tbsp umeboshi vinegar (optional); 70g raw spinach leaves; Juice of ½ a lemon, or to taste; ½ tsp salt, or to taste; Chopped fresh flat-leaf parsley, to garnish (optional); Vegetable crisps, to serve

VMG Recipes