Description
A vibrant and healthy twist on traditional hummus, Lemon Spinach Hummus combines the bright flavors of fresh lemon juice and nutrient-rich spinach for a smooth, creamy dip perfect for snacking or entertaining.
Ingredients
Hummus Base
- 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup tahini
- 1 garlic clove, minced
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
Greens
- 1 cup fresh spinach leaves, packed
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Ingredients: Drain and rinse the chickpeas thoroughly. Peel and mince the garlic clove. Chop the fresh parsley finely.
- Blend Spinach and Parsley: Add the fresh spinach leaves and chopped parsley to the food processor or blender. Pulse a few times until finely chopped.
- Add Chickpeas and Flavorings: Add the drained chickpeas, tahini, minced garlic, freshly squeezed lemon juice, salt, and olive oil to the blender with the greens. Blend until smooth and creamy. Stop occasionally to scrape down the sides for even blending.
- Adjust Seasoning and Consistency: Taste the hummus and add more salt, lemon juice, or olive oil if needed. If the hummus is too thick, add a tablespoon or two of water and blend again until the desired consistency is reached.
- Serve and Store: Transfer the hummus to a serving bowl, drizzle with a bit of olive oil, and garnish with a few whole spinach leaves or parsley if desired. Serve with pita bread, vegetables, or crackers. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- For a smoother hummus, remove the skins from chickpeas before blending.
- Adjust lemon juice according to your preferred tanginess level.
- This hummus can be made ahead and stored refrigerated to enhance flavors.
- Use fresh spinach for best flavor and color; baby spinach works well too.
