1can/tin 12oz/400g of chickpeas drained and rinsed keep 3 tbsp of the juice!
3tbspof the chickpea juice from the can or water
1Lemon juice + zest
3handfuls of fresh spinach
1bunch of fresh parsley
Place all ingredients in a food processor and process the dip until creamy. You may need to add more water of it's not processing well enough. The longer you process it, the creamier it will get. It should take about 3-4 minutes.
Taste the hummus again briefly and season to your taste.
The hummus will keep well in the fridge for up to 2 days.