Spinach Hummus
Give this recipe a whirl for your next gathering of friends or family. Serve with fresh veggies, toasted pita chips, crackers, or chips.
Servings: 6
Calories: 244kcal
Ingredients
- 15 oz. chickpeas drained, reserve liquid
- 2 cups fresh baby spinach
- 1 cup fresh basil
- 1/4 cup Tahini
- 3 tablespoons extra virgin olive oil divided
- 2 tablespoons reserved liquid
- 1 tablespoon minced garlic
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon smoked paprika topping
- 1/2 teaspoon sea salt topping
Instructions
- Drain the chickpeas, reserving the liquid for use later. With a citrus juicer, squeeze the juice from the lemon.
Prepare the Hummus
- In a food processor fitted with a blade attachment, add chickpeas, fresh spinach, and fresh basil.
- Next, add in tahini, extra virgin olive oil, 2 tablespoons reserved chickpea liquid, minced garlic, freshly squeezed lemon juice, kosher salt, and freshly ground black pepper. Process until smooth, about 2 minutes.
- Scrape down the sides of the bowl. If the hummus seems too thick, add additional reserved liquid as necessary. Process again and taste for seasoning.
- Transfer to a bowl and garnish with extra virgin olive oil, smoked paprika, and a sprinkling of sea salt. Serve with fresh vegetables, pita chips, or crackers. Makes 1 3/4 cups.
Nutrition
Calories: 244kcal | Carbohydrates: 23g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 599mg | Potassium: 337mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1340IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 3mg
