The secret to truly outstanding spinach hummus lies in balancing the earthy notes of spinach with bright, zesty lemon and the subtle sweetness of roasted red pepper. This recipe transforms simple ingredients into a sophisticated spread that’s far superior to store-bought versions. I’ve found that using the reserved chickpea liquid is key to achieving that perfectly smooth, luscious texture without making it too thin. This spinach hummus recipe is designed for ease and maximum flavor, perfect for meal prep or last-minute entertaining. It’s an excellent way to incorporate more vegetables into your diet, offering a delicious and nutritious alternative to heavier dips.

⏱ Time: 15 min
👥 Servings: 6-8
📊 Level: Easy
🥗 9 ingredients

Key takeaways

  • Emulsification is key for a creamy texture.
  • Adjust consistency with reserved chickpea liquid.
  • Enhance flavor with lemon juice and garlic.
  • Blend thoroughly for a smooth finish.
" Creamy Spinach & Red Pepper Hummus - spinach hummus - Spinach hummus: master this bright, creamy dip in minutes. Perfect for healthy snacking or entertaining,

” Creamy Spinach & Red Pepper Hummus

Spinach hummus: master this bright, creamy dip in minutes. Perfect for healthy snacking or entertaining, packed with fresh flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8
Course: Appetizer
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 15 ounce can chickpeas (drained with liquid reserved)
  • ½ cup cooked spinach
  • 6 tablespoons tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1-2 cloves garlic
  • ¼ cup green onion tops (chopped)
  • ¼ cup roasted red pepper (chopped)
  • salt and pepper to taste

Method
 

  1. In a blender or food processor, add chickpeas, spinach, tahini, lemon juice, olive oil, and garlic. Process for 30 seconds.
  2. Pulse a few times, then scrape down the sides of the blender. Blend until the mixture is an even creamy texture, about 1-2 minutes. Thin with reserved chickpea liquid if needed, adding 1 tablespoon at a time.
  3. Taste the hummus and add salt and pepper as needed, blending to combine.
  4. In a small bowl, combine the chopped green onion tops and roasted red peppers. Gently fold half of this mixture into the prepared hummus.
  5. Transfer the hummus to a serving bowl. Use the remaining green onion and roasted red pepper mixture for decoration on top before serving.

Notes

– For the creamiest hummus, allow the blender to run for 2-3 minutes, stopping to scrape down the sides frequently. Patience here pays off in texture.
– If your hummus tastes a little flat, add a tiny pinch more salt or a squeeze of fresh lemon juice; these brighten the flavors significantly.
– Store leftover hummus in an airtight container in the refrigerator for up to 5 days. A thin layer of olive oil on top can help prevent it from drying out and oxidizing.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key technique for creating a creamy spinach hummus lies in the proper emulsification of ingredients. When blending chickpeas, tahini, and olive oil, achieving the right balance of liquid and fat is crucial. The reserved chickpea liquid can be gradually added to adjust the consistency, allowing for a smooth and creamy texture. Additionally, incorporating cooked spinach and roasted red peppers not only adds flavor but also contributes to the overall creaminess of the hummus. The use of tahini provides a rich, nutty flavor while enhancing the emulsification process, making it essential for a successful outcome.

Troubleshooting

  • Problem: Hummus is too thick.
    Fix: Gradually add reserved chickpea liquid or water until the desired consistency is achieved.
  • Problem: Hummus lacks flavor.
    Fix: Increase the amount of lemon juice or garlic to enhance the overall taste.
  • Problem: Hummus is grainy.
    Fix: Blend longer to ensure all ingredients are fully combined or use a high-speed blender for a smoother texture.
  • Problem: Hummus is too salty.
    Fix: Add a small amount of cooked potato or more chickpeas to balance the saltiness.

Substitutions

  • Chickpeas: Use white beans for a different flavor profile while maintaining creaminess.
  • Tahini: Substitute with sunflower seed butter for a nut-free option that still provides a rich texture.
  • Spinach: Kale can be used instead, offering a different nutritional profile and flavor.
  • Roasted red pepper: Fresh bell pepper can be used for a crunchier texture, but will lack the smoky flavor.

Pro tips

  • For the creamiest hummus, allow the blender to run for 2-3 minutes, stopping to scrape down the sides frequently. Patience here pays off in texture.
  • If your hummus tastes a little flat, add a tiny pinch more salt or a squeeze of fresh lemon juice; these brighten the flavors significantly.
  • Store leftover hummus in an airtight container in the refrigerator for up to 5 days. A thin layer of olive oil on top can help prevent it from drying out and oxidizing.

Try this spinach and red pepper hummus for your next gathering or as a healthy snack. It’s a versatile dip that proves homemade truly is best. Enjoy!

Frequently asked questions

Can I use fresh spinach instead of cooked?

Yes, but fresh spinach needs to be sautéed briefly to soften it and enhance its flavor before adding it to the hummus.

How long can I store this hummus?

This spinach hummus can be stored in an airtight container in the refrigerator for up to one week. Ensure it is well sealed to maintain freshness.

Is this recipe vegan?

Yes, all the ingredients in this creamy spinach hummus are plant-based, making it a suitable option for a vegan diet.

Can I freeze the hummus?

Yes, you can freeze the hummus. Store it in an airtight container, and it can last for up to three months in the freezer. Thaw it in the refrigerator before use.

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