Spinach Hummus

Print Friendly

Happy St-Patrick's day. Here is a classic recipe for you to try turned green. Everything is better green, not only on St-Patrick's day. Well that's usually how I feel anyways.

Hummus. I don't think I know anyone who doesn't love hummus. Except maybe my friend who grew up with a health food nut dad who forced him to eat tahini on toast as a child.  I think he was slighlty traumatised by this experience and avoids anything with tahini in it at all costs. 

No matter what your daily diet consists of chances are you like hummus.  If you have never tried it., what are you waiting for? If you don't like hummus I don't think your eating the right kind.  

I suggest starting with a basic classic and authentic lebanese hummus made from chickpeas, tahini (ground sesame seeds), lemon, olive oil, garlic and salt. 

There are many different variations you can try.  Ask a lebanese person and he will tell you these variations aren't really hummus.  They may be good, but there not hummus.

I have made hummus from sprouted buckwheat, roasted red pepper hummus, spicy hummus with fresh cilantro etc.  The possibilities are endless. Use a classic hummus recipe as your blank canvas and have fun with it.

What always makes a dish better and healthier? THROW SOME GREENS IN! 

So I present to you. Spinach hummus.  Easy, tasty, and healthy. What else do you want out of a dip?

Let me konw what kind of hummus you like to make in the comments section below.

Spinach Hummus

4 cups cooked chickpeas (Soaked and cooked or from can)

1/2 cup tahini

1/3 cup extra virgin olive oil

1 clove of garlic, chopped

1/3 cup of lemon juice

1/2 cup of water

4 cups spinach, roughly chopped

2 tsp salt

black pepper to taste

1/4 tsp cayenne pepper ( or more if you like it spicy)


Put the chickpeas in a food processor and process for approximately 30 seconds. Processing your chickpeas alone first will give the hummus a smoother consistency.


Then add the rest of the ingredients and process until smooth.


Makes a large batch.


Serve with raw veggies, whole-wheat pita bread, whole-grain crackers like ryvita, or low salt organic corn tortillas.


Great as an appetizer before a meal, a midday snack, or to spread on sandwiches.

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

Related posts:



Powered by Facebook Comments

Leave a Comment

Filed under Appetizers, Blog, Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *