Spinach Hummus Recipe
10. Mar, 2010 
20 Comments
As if in case hummus wasn’t healthy enough already, I have created a recipe with spinach. Not only does this turn the chickpea dip a beautiful colour, but it bumps up the nutritional density without changing the flavour.
You know what seems like a really good deal when you are in the grocery store? A four pound tub of spinach. The thing is, that a 4 pound tub of spinach is a really good idea. But when you only have two people living in your house you either need to make a batch of spanakopita or get creative.
Now, I could pretend I came up with the idea for spinach hummus all on my own, but you are all way to smart for that. Plus I don’t think I can be the only one seeing spinach hummus suddenly all over the grocery store shelves? Maybe I was inspired, or maybe I just had a massive amount of spinach on hand. But I don’t care how this spinach hummus recipe came to be: I have been enjoying it on bagels and with carrots all week long.
Spinach Hummus Recipe
(makes ~2.5 cups)
1 15 oz can chickpeas, drained and rinsed
1 clove garlic, minced
2 cups fresh spinach, packed
1/4 cup tahini
1/4 cup water
2 tablespoons olive oil
1 1/2 lemons, juiced
salt and pepper
In a food processor add chickpeas, garlic and spinach. Pulse until combined, about 20 seconds. Turn off processor and scrape down the sides. Whisk together tahini, water, olive oil and lemon juice as well as salt and pepper. Turn food processor on and stream in liquid slowly. Once all liquid is added stop the food processor and scrape down the sides again. Taste and adjust for seasoning and pulse until fully combined.
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Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
hmmm i don’t really like the taste of spinach (gasp!) soooo i need to ask: how prevalent is the taste of it here? i’d love to add more nutritional bang in here
Well I find the spinach blends in pretty well, in fact you really can barely taste it. I would start with a smaller amount (maybe 1 cup) and see how you feel about it.
I love this idea! I like hummus a lot (though I always make mine with cannelini beans–does it still count as hummus?) and I adore spinach in any form. I am going to give this a try. Thanks!
Yum! Such a great idea! We always have too much spinach on hand and I find myself adding spinach to every recipe. Can’t wait to try this
A nice addition/twist to Hummus. Try soaking and then simmering dried chickpeas and you’ll taste the difference. I too used canned chickpeas but the extra steps pays off.
Hungry Dog – I totally think that counts as Hummus! Although I usually pre-fix it with “cannellini” or “white bean”
Natalie – that is why it is great to have spinach on hand!
Peter – I agree, I rarely do it but when I cook chickpeas I always cook lots so I can use them for a few different things!
Well. Since I haven’t seen spinach hummus before, ever. I’m gonna go with the idea that you’re a genius. Hope that’s okay.
Looks delicious!
I am definitely going to try this one! I really like hummus, and adding spinach just seems like a win-win. I’ve also heard that you can mix spinach into smoothies without changing the taste as long as it’s something strong like blueberries.
Joanne – you said it, not me
Amy – you absolutely can! Check out the Green Smoothie Recipe.
I’m sold. I love hummus of every type.
What a great idea to add spinach to hummus! The vibrant green color is gorgeous.
I love the color!!
Well – it’s new to me. I love it! I’m always looking for new ways with spinach – and chickpeas. I bet it would be good on pasta… and baked potatoes….
Great looking green hummus! It would be even tastier and healthier!
I bought a pound of spinach and now I know exactly what to do with it! Thanks for sharing!
Kalyn – me too. Clearly. Hummus is so well loved in my house, and good for you. A bonus indeed.
Lauren\Deborah – yeah the colour totally makes my day!
Katie – you know, it might actually be good on pasta, slightly heated. Interesting interesting…
Kevin – thank you, definitely healthier!
Saveur – happy to help.
This sounds great! I found your blog from Kalyn’s Kitchen. I just started South Beach Diet and am definitely going to make this to eat with vegetables!
I actually soaked some garbanzos yesterday and blended them (after cooking them this morning) into hummus. I didn’t really follow a ‘recipe’, but felt I had all the ingredients in it. Something seems to be missing (other than oil – I made it with w/o OO). I think spinach would have been a great addition. Can’t believe I didn’t think of it.
I always have spinach on hand for green smoothies each morning! Duh! Thanks for the idea! May try to re-blend it with a handful of spinach. Or set another cup of beans to soak tonight.
April – that is EXACTLY why I ended up making it, I always have spinach on hand too. Let me know if you try.