How to make
Peel and finely chop the onion.
In a saucepan, boil 1 cup of water and as soon as it boils, add 1 pinch of Himalayan salt and the chopped onion.
Cover with a lid and after the onion softens slightly, add the fine cornmeal, stirring with a wire stirrer.
When it absorbs the water, we pour a little more water - ½ a cup for coffee and after a while, we remove it from the stove.
Leave it to cool and during this time wash and cut the freshly picked spinach leaves. Put them into the jug of NutriBullet (or a powerful blender) and add to them the sesame tahini, spices (Himalayan fine salt, black pepper, and cumin to taste), and the already hominy with onions.
For easier grinding, pour a little water in. Blend the dip to a fine homogeneous mixture and if there is a need for more water - add and blend to obtain the desired consistency.
Serve the spinach dip freshly ground for consumption.
Suitable for a satisfying healthy breakfast - for dipping with pita bread, cereal crackers, snacks or homemade pickles.
Gentle vegan spinach dip with great density and slightly sweet onion taste.
Wonderfully Tasty!
