Spinach Hummus Recipe

As if in case hummus wasn’t healthy enough already, I have created a hummus 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.

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Spinach Hummus Recipe

(2 1/2 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.