A perfect savory cream, spinach hummus, ideal both for breakfast with sourdough bread and as an appetizer to accompany a vegetable crudité platter.
Hummus in a thousand variations and the blog was missing spinach hummus, even though I make it often.
Sometimes with raw baby spinach, this time with steamed spinach. By now you know everything about hummus, and I am in love with it. I use it in countless ways, as a filling for a savory pie, or in crepes, as a pasta sauce, as an accompaniment to vegetables.
I leave you some hummus recipes even though there is a dedicated collection on the blog.
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 1 Piece
- Cooking methods: No cooking
- Cuisine: Healthy
- Seasonality: Fall, Winter and Spring
Spinach Hummus Ingredients
- 7 oz cooked and boiled chickpeas
- 2.5 oz cooked and boiled spinach (steamed)
- 1/2 lemon (juice)
- 2 tbsps extra virgin olive oil
- 1 pinch sea salt
- 1 pinch garlic powder
- 1 pinch chili powder
- 1 tbsp gomasio
Tools
- 1 Immersion Blender
Spinach Hummus Steps
If you’re using canned chickpeas, remember it’s better if they’re in glass, Italian, and contain only water and salt. Then rinse very well, pour into the immersion blender glass, add well-drained steamed spinach, lemon juice, oil, salt, chili powder, and gomasio. Blend very well. Pour into a bowl and finish with a drizzle of oil and another pinch of chili powder.
Tips for Spinach Hummus
Store spinach hummus in a well-sealed jar in the fridge and consume within two or three days. For this reason, I suggest not using the entire can of chickpeas, which is usually 400 g, but making half the amount. With the other 200 g of chickpeas, you can make patties or a salad. You can also use raw baby spinach and blend them with the chickpeas.
