Spinach And Avocado Hummus Recipe

Bybob sinclair

I’m thrilled to introduce my recipe for Spinach and Avocado Hummus, a colorful, healthy take on the classic Mediterranean dip. Full of fresh spinach and creamy avocado, this hummus is definitely a nutrient powerhouse.

I love how the spinach contributes vitamin K and iron; meanwhile, the avocado is all about healthy fats and fiber. I used a can of chickpeas for texture and plant-based protein.

The hummus is as smooth and luscious as you could want. The balance of flavors is what draws me to this hummus.

The tahini is a rich, nutty base; fresh lemon juice adds brightness and acidity; minced garlic, a touch of cumin, and the olive oil are what make this particular hummus sing. If there’s a hummus you shouldn’t feel shy about making a little extra of, it’s this one.

Because it’s a) creamy and dreamy, and b) perfect for dipping with the fresh crudités you’ve got lying around. This dip is not merely a dip; it’s a multifaceted spread that can elevate your sandwiches or serve as a straight-up snack with veggies.

I think you’ll find it absolutely refreshing. And, maybe because of that, it’s a bit irresistible.

The ingredients are so simple and healthy that you shouldn’t feel any hesitation about slathering this on anything and everything.

Ingredients photo for Spinach And Avocado Hummus Recipe

Ingredients

Ingredients photo for Spinach And Avocado Hummus Recipe

Chickpeas:
Full of protein and fiber, they furnish a base that is creamy and a flavor that is nutty.

Spinach:
It is rich in iron and vitamins and adds a fresh, vibrant green color.

Avocado:
The satisfying mouthfeel and flavor that we associate with butter comes from the fat.

Butter is about 80 percent fat.

From the moment you take a bite of a dish made with butter, the fat starts to work on your taste buds.

Tahini:
Sesame seeds, which contain healthy oils, are the base for this spread.

That gives it a unique flavor that’s nutty and rich, even earthy.

Lemon Juice:
Contributes a sharp taste, settling flavors with a refreshing pop.

Ingredient Quantities

  • 1 can (15 oz) chickpeas, drained and rinsed

  • 2 cups fresh spinach leaves

  • 1 ripe avocado, peeled and pitted

  • 3 tablespoons tahini

  • 2 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 2 cloves garlic, minced

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2-4 tablespoons water, as needed for consistency

Instructions

1. A food processor is a good tool for this recipe. Use it to combine the drained chickpeas, fresh spinach leaves, ripe avocado, tahini, olive oil, lemon juice, and minced garlic. You will need a couple of appliances to give everything a good mix and match before the next stage. Ground cumin, salt, and black pepper will finish off your bowl.

2. On high, blend the mixture until it is smooth and creamy, stopping now and then to scrape down the sides of the bowl.

3. Add water slowly, one tablespoon at a time, and keep processing until the mixture reaches the consistency you want. You might not need to use all the water.

4. Sample the hummus and fine-tune the seasoning; add more salt or lemon juice as necessary.

5. When the texture and flavor are to your liking, spoon the hummus into a bowl for serving.

6. If desired, drizzle on a little olive oil for richness.

7. For added color, garnish with reserved chickpeas, a sprinkle of smoked paprika, or more cumin.

8. Allow the hummus to sit in the refrigerator for about 30 minutes to blend the flavors.

9. Pita bread, fresh vegetables, or as a spread on sandwiches could serve as the perfect accompaniments to the spinach and avocado hummus.

10. Any leftovers should be stored in an airtight container in the refrigerator and can be kept for up to three days.

Equipment Needed

1. Kitchen appliance 2. Food-safe spatula 3. Tablespoon for measuring 4. Chef’s knife 5. Bamboo cutting board 6. Wooden spoon 7. Mason jar

FAQ

  • Can I use frozen spinach instead?You can indeed use frozen spinach. Just be certain to thaw it, and then drain it well, so it doesn’t water down the final result, before you add it to the recipe.

  • What can I substitute for tahini?If you require an alternative to tahini, you can use sunflower seed butter or almond butter.

  • How long can I store this hummus?Keep the hummus in the refrigerator in an airtight container for no more than 3 days.

  • Can I make this recipe without oil?It is possible to leave out the olive oil, but you might need to supplement the recipe with an extra splash of water to achieve a smooth and creamy consistency.

  • Is it essential to use freshly squeezed lemon juice?The optimal flavor comes from lemon juice that has just been squeezed, but in the absence of that, bottled lemon juice can serve in a pinch.

  • How can I make the hummus spicier?Include a pinch of cayenne pepper or a drizzle of hot sauce to ramp up the heat.

  • Can I use canned chickpeas with added salt?Certainly! However, ensure you rinse them thoroughly, and you might consider changing the amount of salt you add to the recipe.

Substitutions and Variations

To substitute for tahini, use sunflower seed butter or almond butter for a completely different—but still nutty—flavor profile.
Substitute avocado oil for olive oil, and you maintain a healthful fat profile while adding a slightly richer flavor.
You can replace lemon juice with lime juice if you want a more vibrant, zestier flavor.
You can use 1 cup of frozen spinach, thawed and drained well, instead of 2 cups of fresh spinach leaves.