Spinach Hummus

I am always on the look out for great ideas for dip recipes, and this is certainly one of them courtesy of A Couple of Cooks.

Due to a sesame seed allergy in my family I have used sunflower seed butter instead of tahini, and this can be purchased in Health Food Stores or grocery stores that stock a good range of organic and health foods.

The recipe is best made a day ahead to allow flavours to develop, although you can eat it immediately.  It can be used as a dip or spread, but is great dolloped on chicken, beef, or vegetarian meals, and is divine with labne or sour cream on Mexican dishes as an alternative to avocado.

I have made it with lime juice as well as lemon juice and both work beautifully, although each will give a slightly different flavour to the dish, and you can use parsley instead of coriander as I know some people are intolerant to it (such a shame … it is the most delicious herb).

The hummus will keep well in the fridge for up to a week.

Gina @ The Passionate Pantry

Spinach Hummus

[cap id="attachment_1043" align="aligncenter" width="300"]The hummus being served[/cap]

Recipe is best made a day ahead to allow flavours to develop, although you can eat it immediately.

It can be used as a dip or spread, but is great dolloped on chicken, beef, or vegetarian meals, and is divine with labne or sour cream on Mexican dishes as an alternative to avocado.

I have made it with lime juice as well as lemon juice and both work beautifully, although each will give a different flavour to the dish, and you can use parsley instead of coriander if you prefer.

The hummus will keep well in the fridge for up to a week.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 large clove garlic peeled
• 1 x 425g can chick peas drained
• 100 g baby spinach leaves
• 20 g olive oil
• 70 g lime juice or lemon juice
• 2 tbls tahini or sunflower seed butter for seed/nut free option
• 1 tsp ground cumin
• 1 tsp sea salt flakes or ½ tsp fine sea salt
• 20 g coriander stems and leaves or parsley if you prefer

Method

 

1. Place garlic into TM bowl and chop 3 seconds / speed 7
2. Scrape around sides of bowl
3. Add rest of ingredients and blend 10 seconds / speed 5
4. Scrape around sides of bowl and repeat for another 10 seconds / speed 5
5. Season to taste and store until ready to serve

Notes

Adapted from recipe here