Hummus! I love you. Spinach Hummus from that random local food company whose name I can’t remember! I love you even more. I may not have done you justice, but I tried. Behold…
Lower-Fat Spinach Hummus
Olive oil (or water)
6 handfuls spinach
Garlic to taste, crushed or minced
2 cans (or 3 cups cooked) garbanzo beans – I think organic tastes better
1 or 2 Tbsp tahini
Water to thin
Spices – salt, pepper, cumin, cayenne
- Heat a splash of olive oil in a large pan. You can replace the oil with some water and “steam fry” the spinach, but I do like a bit of oil in my hummus. You won’t add it later, so go ahead…
- Add the spinach to the pan, in stages if necessary, and cook for 1 minute while stirring. Add garlic to taste and continue wilting the spinach, but don’t let it get too super duper soft. Toss in some salt and set aside. (Hint: you want the spinach here to taste like a sautéed spinach side dish, so add salt and garlic in the amounts you would add if you were just going to eat the spinach on its own.)
- Put garbanzos, tahini, a few tablespoons of water, 2 big squirts of lemon juice, and the spinach in the food processor and process until smooth. If it’s dry, add a bit more water (or lemon juice if you like it). I used only 1 tablespoon of tahini because I wanted to keep it low-fat, but tahini is good for you and super-tasty, so I think I’ll use 2 tablespoons next time.
- Add spices: definitely salt, then a bit of cumin. Keep tasting as you go (the fun part!). I also added a pinch or two of cayenne pepper, because I like a little heat. Even a pinch or two did not make it spicy, just added depth.
I ate this with red bell peppers, carrots, and flatbread for lunch, and snacked on it later with some zucchini slices (which I think are so much better for dipping than cucumber).