Lemon Spinach Hummus
Lemon Spinach Hummus includes everything you love about hummus with the addition of spinach to create this snack packed with green goodness. Serve with homemade baked seasoned pita chips!
Servings: 8 servings
Ingredients
- 1/4 cup tahini
- 3 tablespoons freshly squeezed lemon juice
- 3 ounces spinach
- 1 tablespoons chopped fresh parsley
- 1 garlic clove minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1 15 ounce can chickpeas (garbanzo beans) drained and rinsed
- olive oil and fresh parsley for garnish
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
•Storage: Store hummus in an airtight container in the fridge for up to 1 week. You can also freeze it for up to 3 months—just thaw in the fridge and stir before serving.
•Make Ahead: This recipe is perfect for meal prep! Make it a day or two ahead of time and keep chilled until ready to serve.
•Aquafaba Tip: For extra creamy hummus, use aquafaba—the liquid from canned or cooked chickpeas—in place of or along with olive oil. I just learned this trick recently… learn something new every day!
Nutrition
Serving: 0g | Calories: 166kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 160mg | Potassium: 254mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 6.9mg | Calcium: 47mg | Iron: 2.2mg