- Prep-time: / Ready In:
- 16
- Serving size: 1/4 cup
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Perfectly fluffy and a dreamy shade of green, this delicious spinach hummus combines classic hummus ingredients with the earthy goodness of fresh spinach to create a scrumptious spread that’s picturesque enough to serve as an appetizer at your next party while still being kid-friendly. The secret to getting a light and fluffy texture is to add a few ice cubes when blending—a handy trick to keep in mind for other hummus recipes! Serve this stunning oil-free spinach hummus as a dip with pita squares, crackers, or crudités. It’s also excellent as a fresh, flavorful spread on sandwiches or wraps.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 15-oz. cans chickpeas, rinsed and drained (3 cups)
- 3 cups packed fresh baby spinach
- 9 cloves garlic, minced
- ¼ cup tahini
- ½ cup lemon juice
- Sea salt, to taste
- 8 ice cubes
- 2 Persian cucumbers, cut into 3-inch sticks
- 2 stalks celery, cut into 3-inch sticks
- 1 bell pepper, any color, cut into strips
Instructions
- Place most of the chickpeas in a high-speed blender, reserving a few for garnish. Add spinach and garlic. Cover and pulse until chickpeas and spinach are almost completely broken down.
- Add tahini, lemon juice, and salt. Cover and pulse to combine. Continue pulsing, adding ice cubes two at a time, until smooth and fluffy. (You may need to scrape down sides of container occasionally.)
- Garnish with reserved chickpeas. Serve with vegetables for dipping.
Per serving (1/4 cup): 176 calories, 27 g carbohydrates, 5 g protein, 4 g total fat, .5 g saturated fat, 0 g cholesterol, 38 mg sodium, 5 g fiber, 2 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(0 from 0 votes)This is yummy! My garlic cloves were huge, so mine turned out super garlicky. When I added these ingredients into my food tracking app the calories and nutritional value are completely different. The nutritional value is also different on the app vs. the regular web page. This is disappointing.