If green smoothies can be all the rage, then why not green hummus?! Okay, so one is sweet and the other is savory. One is a drink and the other is a dip. But one thing they do have in common? You can’t taste the spinach! The spinach does, however, add a nice verdant hue and a ton of nutrients. Whether smoothie or dip, it’s a worthy addition.
Green is my favorite color, so I’m especially down with this Spinach Hummus recipe. It truly tastes like the unparalleled classic hummus, but it’s way more fun.
I like it with rice crackers, pita chips, or red bell peppers. Hummus also makes a fine substitute for cheese in grilled cheese sandwiches (try it!) I’ve been eating so much hummus lately, in fact, that I’ve dreamed up a name for a new blog: HummusIsMyButtercream.com. Yes? No? Hummus is just, just, so freaking spatula-licking good, you know?
Proof positive: It actually is easy being green.
Classic hummus goes deliciously green with a few handfuls of spinach thrown into the mix.
- 1 (15-ounce) can chickpeas (garbanzo beans) drained, but reserve the liquid
- 2 cups baby spinach leaves
- 1/3 cup tahini
- 3 tablespoons freshly squeezed lemon juice
- 2 medium garlic cloves, minced
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon cumin (optional)
- Olive oil and paprika for topping, if desired.
- Add everything but the liquid from the chickpeas to the pitcher of a blender or food processor. Pulse, adding the bean liquid as needed to get things moving, until the hummus is completely smooth.
- Taste and add additional salt if desired.
- Scoop into a serving dish and drizzle with olive oil and paprika if desired.