Ingredients
Method
- In a blender or food processor, add chickpeas, spinach, tahini, lemon juice, olive oil, and garlic. Process for 30 seconds.
- 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.
- Taste the hummus and add salt and pepper as needed, blending to combine.
- In a small bowl, combine the chopped green onion tops and roasted red peppers. Gently fold half of this mixture into the prepared hummus.
- 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.
- 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.