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You are here: Home / Recipes / Special Diets / Dairy Free / Spinach Hummus

Spinach Hummus

20/10/2015 by Gina Leave a Comment

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.

Sunflower Seed Butter
Everything ready to mix
The hummus being served


Spinach Hummus
 
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Prep time
10 mins
Total time
10 mins
 

The hummus being served



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.
Author: Gina @ The Passionate Pantry
Ingredients
  • 1 large clove garlic, peeled
  • 1 x 425g can chick peas, drained
  • 100g baby spinach leaves
  • 20g olive oil
  • 70g 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
  • 20g coriander stems and leaves, or parsley if you prefer
Instructions
  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
3.4.3177

 

 

 

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Filed Under: Dairy Free, Gluten Free, Legumes, Main Ingredients, Meals and Courses, Nibbles, Nut Free, Recipes, Sauces / Condiments, Special Diets, Spreads / Dips, Vegan, Vegetables, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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About Gina - The Passionate Pantry

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UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#bakedtreats
#feedingthefamily
#familybirthdays
#quickandeasybaking
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