Spinach Hummus is a healthy, vegan and delicious dip. It is made of chickpeas, raw baby spinach leaves, tahini paste, lemon juice, Greek yogurt, garlic and olive oil. It is a perfect dip for brunch, summer barbecues, potluck parties or family gathering. Bright, smooth and creamy hummus in 5 minutes. Serve it with pitta bread, veggies or grilled meat.
Spinach Hummus is my twist on the classic hummus that we eat every day in the Middle East.
There are so many dips in the supermarkets nowadays and some of them are really good. Unfortunately, I can’t say this about hummus. Usually it is blank or too thick. Believe me, nothing can beat homemade hummus in sense of flavors and creaminess. And the best of all, hummus is so versatile, I like to experiment with ingredients and this is how Spinach Hummus, Red pepper Hummus or Avocado Hummus were created. I still have Beetroot Hummus in my bucket list. I almost always have the hummus bar at any party or friends gathering. Why should you have it too?
- Hummus is vegan safe.
- Budget friendly.
- Easy to make.
- High in fiber and healthy fats.
- It looks impressive.
It will be a game changer!
How to Make Hummus
You can make hummus, using canned chickpeas or dried ones.
Using Dried Chickpeas: If you plan to cook chickpeas on the stove, you need to soak them. Soak ½ cup of dried chickpeas in cold water overnight. Ratio: 1:3. So ½ cup of dried chickpeas will make about 1 ½ cup of cooked chickpeas or 1 of cup dried chickpeas = 3 cups of cooked ones.
There are 3 methods to cook the chickpeas.
- The fastest method and my favourite one is to cook chickpeas in an Instant Pot/ Pressure cooker. It takes about 40-60 minutes.
- Simmer the soaked chickpeas for 3-4 hours on the stove.
- Cook them in a slow cooker 4 hours on HIGH or 8 hours on LOW.
Once the chickpeas are cooked, place all the ingredients for hummus in a food processor and blitz to a smooth paste.
Decorate with toasted almonds, red chili paste, parsley and black sesame seeds. It is that easy!
How to Serve Hummus
Serve it with pita bread, kuboos bread, veggies or grilled meat and always keep olive oil on the table to drizzle hummus.
My husband loves to have it as a side dish with Lemon Garlic Roast Chicken, Mojo Chicken or Garlic Herb Roasted Chicken.
Other Hummus Recipes to try.
If you make Spinach Hummus be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
HOW TO MAKE SPINACH HUMMUSPrint
- Total Time: 8 minutes
- Yield: 4 1x
Spinach Hummus is a healthy, vegan and delicious dip. It is made of chickpeas, raw baby spinach leaves, tahini paste, lemon juice, Greek yogurt, garlic and olive oil. It is a perfect dip for brunch, summer barbecues, potluck parties or family gathering. Bright, smooth and creamy hummus in 5 minutes.
- Chickpeas- 1 can ( 14 oz)
- Juice of 1 lemon
- Garlic cloves -1
- Tahini- 1 tbsp.
- Spinach (chopped)-1 cup
- Greek yogurt-2 tbsp.
- Olive oil- 3 tbsp.
- Cumin powder- ½ tsp.
- Salt-as needed
- Black sesame seeds- 1 tsp.
- Toasted sliced almonds-1 ½ tsp.
- Red chili paste- as needed
- Fresh parsley (finally chopped)- 1 tsp.
- Olive oil- 2 tbsp.
- Put chickpeas, spinach, garlic, lemon juice, olive oil, cumin powder and Greek yogurt in a food processor and blitz to a smooth paste.
- Add salt gradually if you use canned chickpeas because the saltiness depends on brand. The hummus won't be 100% smooth.
- Adjust salt and lemon to your liking.
- Transfer hummus to a medium shallow bowl and spread it. Using a spoon , make swirls on the surface. Decorate with black sesame seeds, toasted sliced almonds, fresh parsley and red chili paste.
- Drizzle generously with olive oil and sprinkle with cumin powder.
- Serve with veggies or grilled meat.
I usually use canned chickpeas for any kind of hummus. And trust me there is nothing wrong with this. In Dubai hummus is a staple food, we eat it for breakfast, lunch. dinner and most restaurants and cafeterias resort to canned chickpeas. But if you have dried chickpeas in your pantry, you can make hummus from scratch.
Using Dried Chickpeas: Soak ½ cup of dried chickpeas in cold water. Ratio: 1:3. So ½ cup of dried chickpeas will make about 1 ½ cup of cooked chickpeas or 1 of cup dried chickpeas = 3 cups of cooked ones. There are 3 methods to cook the chickpeas.
- In an Instant Pot ( or any pressure cooker) takes about 1 hour. It is my favorite method because it is the fastest one and you can skip soaking.
- Simmering on the stove will take approximately 3-4 hours, which is time-consuming, especially if you are a working mom.
- In the Slow Cooker will take 4 hours on HIGH or 8 hours on LOW. It is a great way to cook chickpeas, you don't need to soak them. just throw them and forget.
Spinach: As you might know, spinach contains oxalic acid, which can make hummus taste bitter. My advice is to use baby spinach, avoid large, dark spinach leaves because they have a more bitter flavor and will ruin the hummus. I recommend to cut each stem from baby spinach as they have metallic bitter flavor.
Tahini paste: If you have an allergy to sesame seeds, avoid adding tahini. It is a sesame seeds paste. It is so versatile and you can store it for ages.Best of all you don't need to refrigerate it, simply keep it in your pantry and use for savory or sweet dishes or as a sauce. Always stir it before use!
Serving: Here in the Middle East it is traditionally served with grilled meat, pita bread, kuboos bread, olive oil and veggies.
Storing: Store in a plate covered with plastic or in an airtight container in the fridge for 4-5 days. You can freeze it for 1 month.
- Prep Time: 5
- Cook Time: 3
- Category: Hummus recipes
- Cuisine: Middle Eastern
- Serving Size: 100 g
- Calories: 196.4
- Sugar: 0 g
- Sodium: 428.6 mg
- Fat: 14.3 g
- Carbohydrates: 17.9 g
- Fiber: 1.8 g
- Protein: 7.1 g
- Cholesterol: 0 g
Keywords: hummus recipe, spinach hummus, vegan hummus, dips
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