Chickpea and Spinach Spread – Hummus
Chickpea and spinach spread also known as Hummus. This healthy, vegan, gluten free, high protein, low calorie delicious spread also can be served as dip.
Ingredients
- 1 15 oz can chickpeas (garbanzo beans, kabule chana,)
- 2 tablespoons roasted sesame seeds (til)
- 1 cup spinach leaves all the stems removed
- 1-1/2 teaspoon salt
- 2 serrano green chili chopped adjust to taste
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Instructions
- Drain the liquid from can of chickpeas, wash them well and drain the water.
- In a food processor all the ingredients except oil, blend it to make smooth paste.
- Add oil and mix it again. Chickpea spread is ready.
Notes
Serving Suggestions
- Chickpea and Spinach Spread can be served with grilled pita bread, crackers, chips, or with fresh veggies. You can also serve this as chutney.
Tried this recipe?Let us know how it was!
Spinach Hummus Recipe: Step-by-Step Guide
Chickpea and Spinach Spread, a delightful vegan alternative to traditional hummus, combines the freshness of spinach with the creamy texture of chickpeas, perfect for gluten-free appetizers and summer snacking, complemented by a variety of chutneys and pickles.
Introduction to Spinach Hummus Recipe
In this spinach hummus recipe, we’ll explore how to combine the traditional flavors of hummus with the nutritious goodness of spinach. This delightful spread offers a unique twist to the classic hummus recipe, incorporating fresh spinach leaves for added flavor and nutrients. If you’re looking to elevate your hummus game and sneak in some extra greens, this recipe is a must-try. Let’s dive into how to make this spinach hummus in a few simple steps.
Step 1: Prepare Ingredients
Begin by gathering all the necessary ingredients for this spinach hummus recipe. You’ll need canned chickpeas, fresh spinach leaves, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Ensure your chickpeas are drained and rinsed properly before using them in the recipe. This step sets the foundation for the flavor profile of your spinach chickpea hummus.
Step 2: Blanch the Spinach
To incorporate the spinach into the hummus, we’ll blanch it first. Bring a pot of water to a boil and prepare a bowl of ice water. Submerge the spinach leaves in the boiling water for about 30 seconds, then immediately transfer them to the ice water to stop the cooking process. Once cooled, drain the spinach and squeeze out any excess water. This blanching technique helps retain the vibrant green color of the spinach while softening it for blending with the other ingredients.
Step 3: Blend Ingredients
In a food processor, combine the blanched spinach, drained chickpeas, cloves, tahini, lemon juice, olive oil, cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides of the processor as needed. Adjust the consistency by adding more olive oil or a splash of water if necessary. The key is to achieve a velvety texture that’s perfect for spreading or dipping.
Step 4: Adjust Seasoning
Taste the spinach hummus and adjust the seasoning according to your preference. Add more salt, pepper, or lemon juice if needed to balance the flavors. You can also customize the seasoning by incorporating additional spices like paprika or cayenne pepper for an extra kick. Don’t hesitate to experiment with different flavor profiles to suit your taste buds.
Step 5: Serve and Enjoy
Transfer the spinach hummus to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of cumin or paprika for visual appeal. Serve it with your favorite accompaniments such as pita bread, fresh vegetables, or crackers. This versatile spread is perfect for snacking, appetizers, or as a flavorful addition to sandwiches and wraps. Enjoy the unique blend of flavors and the nutritional benefits of this homemade spinach hummus.
Tips for Making Spinach Hummus
- To enhance the flavor of your spinach hummus, consider roasting cloves before adding them to the recipe to add a subtle sweetness and depth of flavor to the spread.
- Experiment with different variations by incorporating additional ingredients such as roasted red peppers, sun-dried tomatoes, or fresh herbs like parsley or cilantro.
- For a smoother texture, you can peel the chickpeas before blending them. Simply pinch each chickpea between your fingers to remove the thin outer skin.
Variations of Spinach Hummus
- Roasted Red Pepper Spinach Hummus: Add roasted red peppers to the basic spinach hummus recipe for a smoky and slightly sweet flavor profile.
- Sun-Dried Tomato Spinach Hummus: Incorporate sun-dried tomatoes packed in oil for a rich and tangy twist on traditional hummus.
- Herbed Spinach Hummus: Blend fresh herbs such as parsley, cilantro, or basil into the spinach hummus for an added burst of freshness.
Benefits of Spinach Hummus
- Nutrient-Rich: Spinach is loaded with vitamins, minerals, and antioxidants, making this spinach hummus a nutritious snack option.
- Fiber-Packed: Chickpeas are a good source of fiber, which helps promote digestive health and keeps you feeling full and satisfied.
- Versatile: Spinach hummus can be enjoyed in various ways, whether as a dip, spread, or component of a meal, making it a versatile addition to any menu.
FAQs (Frequently Asked Questions)
Q: Can I use fresh spinach instead of blanching it?
A: Blanching the spinach helps soften it and preserve its vibrant green color, but you can certainly use fresh spinach if preferred. Just ensure it’s thoroughly washed and dried before adding it to the recipe.
Q: How long does spinach hummus last in the refrigerator?
A: Properly stored in an airtight container, spinach hummus can last in the refrigerator for up to one week. Be sure to give it a stir before serving, as separation may occur over time.
Q: Can I freeze spinach hummus?
A: Yes, spinach hummus can be frozen for future use. Transfer it to a freezer-safe container, leaving some room for expansion, and store it for up to three months. Thaw in the refrigerator overnight before serving.
Q: Is spinach hummus gluten-free?
A: Yes, this spinach hummus recipe is gluten-free, making it suitable for individuals with gluten sensitivities or allergies.
By following this comprehensive guide, you can easily whip up a batch of flavorful and nutritious spinach hummus to enjoy with your favorite snacks or meals. Get creative with your toppings and accompaniments to customize this versatile spread to your liking. Whether you’re hosting a gathering or simply craving a healthy snack, this spinach hummus recipe is sure to be a hit.
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Chana Chaat (Spicy Chickpea Salad) Recipe
Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe
Raj Kachori (Crunchy Chaat) Recipe
These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.
Monikja
February 20, 2019 at 12:33 amhi aunty
Ur Hummus recipe is very easy and healthy…
I have also started my blog regarding Tasty Healthy and mouthwatering recipes for kids.
https://www.chotichotibhuk.com/2019/01/hummus-healthy-yummy.html
Pls.visit my blog…And give blessings
Shaila
April 2, 2018 at 8:27 amThank you so much Mam such a delicious recipe., I’ll try soon????????
Didina
February 18, 2017 at 5:26 pmVery good version of hummus without sesame paste or garlic. I like to use less salt and add 2 tablespoons of yogurt to make it creamier and tangier.
Manjula Jain
February 20, 2017 at 12:27 amDidina, sounds good
Didina
March 16, 2021 at 4:11 pmI have tried making a version of hummus without garlic that is plain, no spinach.
I used this recipe as a base and added a bit of miso paste (miso is a fermented soybean paste, a sort of cousin of soy sauce, from Japanese cuisine; I found one made locally in Tuscany from chickpeas and millet and used that). I think miso can help in some recipes where garlic would give food a bit of depth, such as sauces, soups and dips.
Another nice addition to hummus would be sumac if you can find it.
Lata
January 2, 2017 at 11:06 amMam ,Palak to be raw or steamed?
Manjula Jain
January 2, 2017 at 11:31 pmLata. palak is uncooked but remove all the stems
ginee
March 28, 2015 at 1:12 amMam wanted ti knw the spinach we add has to be blanched or raw
Vanchita Shukla
January 24, 2015 at 7:06 pmHi, I like your recipes very much. can we use blanched spinach or it should be raw in the hummus?
lavee
July 3, 2014 at 11:33 pmhi manjula ji,thank u so much for the recipe.this seems so full of nutrients. i was wondering what is shelf life of this?? i mean if i keep in fridge,how long it will stay fine?
2nd ques is abt use of olive oil.can i skip that?
3rd ques is abt chick peas, if i use normal chickpeas,i need to soak them n steam them in pressure cooker before using them??
Manjula Jain
July 4, 2014 at 12:33 amLavee, you can keep the 3-4 days in fridge, you do need to use some oil, and yes you use the steamed chickpea
Ritu
June 17, 2014 at 10:36 pmHello mam,,
Plz also let me know tht with wich dishes hummus can b served as chutney?
Ritu
June 17, 2014 at 10:33 pmHello mam,,
Can we serve hummus with garlic bread?
Jains
January 11, 2014 at 3:17 pmHi Aunty,
I had a quick question, did you roast the sesame seeds or did you use roasted sesame seeds that you get at Indian grocery stores?
Please reply soon.
Thanks!
Manjula Jain
January 13, 2014 at 12:22 amJains,
I roasted the sesame seeds but you can use buy roasted
vinit
December 28, 2013 at 12:51 pmnice work
Violet
December 26, 2013 at 5:19 pmThis is so yummy! I have made this twice already. I made this for our gathering yesterday and like magic…it disappeared! Thank you so much for sharing the recipes and videos which make preparing such wonderful food such a pleasure. I have learned so much and totally enjoying this. You are a blessing to me.
Fondly, ~V~
navin
December 25, 2013 at 10:42 pmhi good morning
swarna
December 17, 2013 at 9:35 amWhat is the alternative for canned Garbanzo? Can we soak overnight boil and then use to blend in this recipe? Please let me know.
Manjula Jain
December 21, 2013 at 6:52 amswarna,
Fresh garbanzo wil be very good
Rose
December 13, 2013 at 11:01 pmwow this looks delicious and healthy
Trudy Honey
November 24, 2013 at 12:50 pmI love good Indian food.
priya @MyKitchenOdyssey
November 13, 2013 at 4:55 pmi was looking for a quick hummus .Can we add garlic instead of spinach .That makes a garlic hummus?
Priya@MyKitchenOdyssey
sidra chauhdry
November 1, 2013 at 12:07 amwaao delioush vegetable dishes .