Spinach Chickpea Hummus

Spinach Chickpea Hummus

Green smoothies have been all the rage as of late, so why not a green hummus?! This spinach chickpea hummus is so unbelievably easy to make…and so unbelievably delicious! Classic hummus gets a nutrition boost with a few handfuls of crisp, mild spinach leaves resulting in a unique rendition of the classic recipe.

The wonderful thing about making your own hummus is that you can add a variety of different ingredients to personalize the flavour profile, such as adding cumin, spicy jalapeno, a dollop of Greek yogurt, tart sumac, or in this case, vitamin-packed spinach!

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This variation of the traditional recipe has become a favourite in our home. In reality, this recipe was somewhat created by accident-I had some leftover spinach in the fridge and decided last minute (as I usually do when creating new recipes) to add it to the blender.

We actually now prefer this recipe to the traditional one! The mild flavour of the spinach adds a mild, earthy flavour, without overpowering the classic flavour of hummus and the addition of earthy cumin and sour sumac finish the hummus off with a burst of flavour.

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This spinach chickpea hummus can be served in a variety of ways- with raw veggies, crackers, pita chips, or nachos. For more serving suggestions hop on over to my recipe for traditional Creamy Chickpea Hummus.

Spinach Chickpea Hummus

2013-12-20
: 2 cups
: 5 min

Green smoothies have been all the rage as of late, so why not a green hummus?! This spinach chickpea hummus is so unbelievably easy to make…and so unbelievably delicious! Classic hummus gets a nutrition boost with a few handfuls of crisp, mild spinach leaves resulting in a unique rendition of the classic recipe. The wonderful …

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Spinach Chickpea Hummus
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5
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Ingredients
    1 (450g) can chickpeas
  • 1 cup organic spinach leaves
  • 2 heaping tbs. sesame paste
  • 1 tbs. plain Greek yogurt (optional)
  • juice of one lemon
  • 1-2 garlic cloves, minced
  • 1 tsp. cumin powder
  • 2 tbs. extra-virgin olive oil
  • 1-2 tbs. water
  • 1 tsp. sumac (optional)
  • Sea salt to taste
Directions

Drain and rinse the chickpeas. Transfer the chickpeas to a clean kitchen towel and roll vigorously in the towel to remove the skins. Discard the skins and add the chickpeas to a large food processor with the remaining ingredients. Blend until smooth and creamy. Adjust seasoning, if needed. Store in an air-tight container in the fridge for up to one week or in the freezer for up to 3 months.
*TIP: After defrosting, blend with a touch of oil or lemon juice (as desired) to attain a smoother, creamier consistency.

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