Houmous aux haricots blancs et épinards

Wilt the spinach

Put the spinach and a splash of water in a bowl and microwave on high (800 W) for 60–90 seconds, or steam over simmering water, until just wilted and bright green. Let it cool for a minute, then squeeze out the extra water with your hands.

• 60 g baby spinach
• 2 tbsp water

✅ C'est prêt quand : spinach is wilted, bright green, and cool enough to handle

Drain and rinse the beans

Tip the beans into a sieve and rinse well under cold running water until no more foam or thick canning liquid washes out.

• 400 g canned white beans

✅ C'est prêt quand : beans look clean with no cloudy liquid left

Blend everything

Put the rinsed beans, wilted spinach, tahini, olive oil, garlic, lemon juice, dill and cumin in a blender or food processor. Blend on high for 1–2 minutes, stopping to scrape down the sides, until completely smooth with no lumps of bean or garlic.

• 400 g rinsed beans from step 2
• 60 g wilted spinach from step 1
• 1 tbsp tahini
• 2 tbsp olive oil
• 1 small garlic clove
• 1 tbsp lemon juice
• 1 tbsp dill (optional)
• 1 pinch cumin (optional)

✅ C'est prêt quand : mixture is completely smooth with no visible lumps

Loosen and taste

With the blender running, add water a tablespoon at a time until the hummus is soft and spreadable, like a thick yoghurt. Taste and stir in the tiny pinch of salt only if the child is over 2 years old.

• 2–4 tbsp water
• 1 small pinch salt (optional, over 2 years)

✅ C'est prêt quand : hummus is soft and spreadable like thick yoghurt

Make it fun

Spread the hummus onto a small plate with a spoon and swirl the back of the spoon to make a shallow pattern, then arrange the cherry tomatoes (quartered lengthways to avoid choking) and sliced cucumber on top like a face. Serve with soft pita strips, toast fingers or steamed vegetable sticks for dipping.

• all finished hummus from step 4
• 4 cherry tomatoes, quartered lengthways
• 1/4 cucumber, sliced
• to serve pita, toast fingers or vegetable sticks

✅ C'est prêt quand : tomatoes and cucumber are arranged in a face pattern on the swirled hummus

Store it well

Keep leftover hummus in an airtight container in the fridge for up to 3 days, or freeze in small portions (an ice cube tray works well) for up to 1 month; thaw in the fridge overnight.

• all remaining hummus from step 5