After winter’s heavy meals, many of us crave fresh ingredients as Spring arrives. In the April issue of Viking magazine, Paul Lowe of Sweet Paul Magazine shares five recipes that are bursting with flavor, color and deliciousness.

Here, Lowe shares one more recipe—spinach hummus with pomegranate. “The spinach not only makes the hummus turn a beautiful green, but it gives it a great herby taste,” he says. “Serve it with homemade pita chips or crudité. To add a bit of heat, add a garlic clove and some red chili flakes.”

Eggs Benedict-Viking Magazine

Spinach Hummus with Pomegranate

Serves 4

1 packed cup of fresh spinach

1 Tbsp. olive oil

2 cups canned chickpeas, drained

1/3 cup tahini

Juice of 2 lemons

Grated zest of 1 lemon

2 Tbsp. water

 

For serving:

Pomegranate seeds

Sliced red onion

Toasted pine nuts

Olive oil

 

1. Heat the oil in a pan and sauté the spinach until it’s wilted. Set aside.

2. Place spinach, chickpeas, tahini, lemon juice, lemon zest and water in a food processor and blend until smooth. If it feels dry, add some more water.

3. Spoon into a bowl and add pomegranate seeds, pine nuts, red onion and some olive oil.

 

Through the years, Lowe has shared many recipes with Viking magazine. Here are some of our favorites: