Green smoothies have been all the rage as of late, so why not a green hummus?! This spinach chickpea hummus is so unbelievably easy to make…and so unbelievably delicious! Classic hummus gets a nutrition boost with a few handfuls of crisp, mild spinach leaves resulting in a unique rendition of the classic recipe.
The wonderful thing about making your own hummus is that you can add a variety of different ingredients to personalize the flavour profile, such as adding cumin, spicy jalapeno, a dollop of Greek yogurt, tart sumac, or in this case, vitamin-packed spinach!
This variation of the traditional recipe has become a favourite in our home. In reality, this recipe was somewhat created by accident-I had some leftover spinach in the fridge and decided last minute (as I usually do when creating new recipes) to add it to the blender.
We actually now prefer this recipe to the traditional one! The mild flavour of the spinach adds a mild, earthy flavour, without overpowering the classic flavour of hummus and the addition of earthy cumin and sour sumac finish the hummus off with a burst of flavour.
This spinach chickpea hummus can be served in a variety of ways- with raw veggies, crackers, pita chips, or nachos. For more serving suggestions hop on over to my recipe for traditional Creamy Chickpea Hummus.
Drain and rinse the chickpeas. Transfer the chickpeas to a clean kitchen towel and roll vigorously in the towel to remove the skins. Discard the skins and add the chickpeas to a large food processor with the remaining ingredients. Blend until smooth and creamy. Adjust seasoning, if needed. Store in an air-tight container in the fridge for up to one week or in the freezer for up to 3 months.
*TIP: After defrosting, blend with a touch of oil or lemon juice (as desired) to attain a smoother, creamier consistency.