Go Back
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
Total Time 10 minutes
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