Lemon Spinach Hummus
User Reviews
5
-
Prep Time
8 mins
-
Total Time
8 mins
-
Servings
8 servings
-
Calories
166 kcal
-
Course
Appetizer, Condiments
-
Cuisine
Mediterranean
Lemon Spinach Hummus
Description
Lemon Spinach Hummus combines tahini and freshly squeezed lemon juice to form a smooth base, enhanced by fresh spinach, chopped parsley, minced garlic, olive oil, and salt. Chickpeas are added gradually while processing until the mixture becomes creamy and well-blended. The inclusion of spinach and parsley adds a fresh herby note and bright green color to the hummus, contrasting with the tanginess of the lemon and richness of tahini. Olive oil enriches the texture and flavor. This hummus has a creamy and smooth consistency, suitable for dipping vegetables or pita bread, spreading on sandwiches, or serving as part of an appetizer plate.
It can be served immediately or stored in an airtight container in the refrigerator for up to one week. For longer storage, it can be frozen for up to three months and thawed in the fridge before use. Incorporating aquafaba, the liquid from canned chickpeas, in place of or alongside olive oil can yield extra creaminess. This recipe is well-suited for meal prepping and offers a fresh spin on traditional hummus with the addition of leafy greens and lemon.
Ingredients
- 1/4 cup tahini
- 3 tablespoons lemon juice freshly squeezed
- 3 ounces spinach
- 1 tablespoons parsley chopped, fresh
- 1 garlic minced, clove
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1 chickpeas 15 ounce can, garbanzo beans, drained and rinsed
- olive oil for garnish, fresh parsley
- parsley for garnish, fresh parsley
Instructions
- In a food processor, combine the tahini and lemon juice. Blend until smooth and creamy.
- Add the spinach, parsley, garlic, olive oil, and salt. Process for about 1 minute, scraping down the sides as needed.
- Add half of the chickpeas and blend for another minute. Scrape down the sides, then add the remaining chickpeas and continue processing until completely smooth, about 1–2 more minutes.
- Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with fresh parsley, if desired.
- Serve immediately, or store in an airtight container in the refrigerator for up to one week.
Notes
- Store hummus in an airtight container refrigerated up to one week or freeze up to three months; thaw in the fridge before serving.
- Make ahead by preparing one to two days in advance and keep chilled until ready to serve.
- For a creamier texture, consider adding aquafaba (chickpea cooking liquid) in place of some olive oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 166kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 160mg | 7% |
| Potassium | 254mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1055IU | 21% |
| Vitamin C | 6.9mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
