Photo by Hadyourtea?
Hadyourtea?'s Notes:
Expand2 large handfuls of baby spinach leaves Ask a question about this ingredient
400g tin chickpeas, drained Ask a question about this ingredient
2 lemons, juice and zest Ask a question about this ingredient
2 tablespoons tahini Ask a question about this ingredient
2 large garlic cloves, crushed Ask a question about this ingredient
100ml olive oil Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
4 tablespoon plain greek yogurt Ask a question about this ingredient
Wash the spinach and, while still wet, throw into a heavy based pan.
Ask a question about this stepPut a lid on, turn the heat on and allow it to steam in its own liquid for a minute or two till wilted.
Ask a question about this stepDrain off the cooking liquor in the base of the pan and squeeze out the spinach to remove any remaining liquid.
Ask a question about this stepBlend the spinach with all the rest of the hummus ingredients together in a food processor until smooth.
Ask a question about this stepSpread thinly across a large plate. Serve with baked pitta chips.
Ask a question about this step4 pitta breads Ask a question about this ingredient
2 tablespoon olive oil Ask a question about this ingredient
1 teaspoon paprika Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
Heat the oven to 180C.
Ask a question about this stepCut the pitta breads into small triangles. Lay out on a baking sheet.
Ask a question about this stepDrizzle the olive oil over the top. Sprinkle a little paprika and sea salt on to each triangle.
Ask a question about this stepBake in the oven for 10-12 minutes till fragrant and golden.
Ask a question about this stepI followed the recipe exactly and it's delicious! Had it with crackers as well as a dip for roasted cauliflower. I'm looking forward to making future modifications as my pantry sees fit.
I had a half package of baby spinach left from another recipe and was wondering what to do with it. At the same time i was just about to do a hummus. And voila! discovered this wonderful recipe. I can't believe I never tried spinach humuus before. Fabulous mix of flavors. I usually just do a traditional hummus. But this with the spinach is delish! Will be my new go to hummus recipe. Thanks Hadyourtea.
Just made this with extra garlic and cannelini beans instead of chickpeas - yum
I am obsessed with hummus! I make at least one batch a week - never buying the store bought. When i came across this recipe that combined leafy green veggies with one of my favorite snacks, i knew i would give it a try. I didn't read the recipe carefully and ended up putting all the ingredients (except for the yogurt) in the bowl of the food processor before I realized i was supposed to have cooked the spinach! I figured I'd make it with the raw spinach instead. It was lemony and excellent. I never added the yogurt and opted to add 3T more tahini - as we all like that flavor. Will definitely make this again.
Delicious! I had to make a few substitutions based on what I had in the house: regular yogurt instead of greek, frozen spinach instead of fresh. I also used less olive oil than the recipe called for. The result was nevertheless delicious!! I love that you get your greens in with this delicious snack.
Yum--I make a batch of this almost every week. Other greens can substitute for the spinach, I use what I have on hand. This makes a great lunch with a salad, and it's a popular pot luck appetizer. Thanks!
It is a great family favourite, even my kids love it!
Very excited to try out your recipe since we have a stronghold on the classic in our household.
Amanda is a co-founder of Food52.
I try to keep a few veg spreads on hand, and this looks perfect for the next batch. Such good food!