Vibrant Spinach Hummus

Noor’s Vibrant Green Hummus.

Say that again? That’s right, spinach hummus. For those who already tried my kale hummus recipe, this is just slightly different in taste. 

In my group coaching class a few weeks ago, I made this as the food demo. Usually “green” looking food isn’t everyone-friendly, but every single client gave this recipe a thumbs up.

Since one person could not have garlic, I replaced that with raw white onions from my original recipe. The onion gives a boost of health benefits, and natural antibiotic properties.

The chickpeas, extra virgin olive oil, Himalayan Pink Salt, and spinach put together make a health boosting dip!

Ingredients:    

2 tablespoons Extra Virgin Olive Oil

1/3 cup lemon juice (fresh squeezed is best)

1/3 cup water

1 ½ cups raw organic spinach

1-2 teaspoon Celtic Sea Salt or Himalayan Pink Salt 

½ teaspoon organic dried ground rosemary

½ teaspoon organic dried ground cumin

 1 teaspoon dried dill

1 medium onion (or 2-3 garlic cloves)

2 cans chickpeas (rinse, soak overnight, and wash again)

1/3 cup tahini paste (ground sesame paste)

          Extra Virgin Olive Oil & fresh chopped parsley (for garnish)

 

Directions:

1. Wash and soak the chickpeas over night. Rinse again.
2. Place onion, oil, lemon, spices, spinach, and water in the food processor. Pulse until liquefied.
3. Add chickpeas and tahini sauce. Blend until very smooth.
4. Place in a serving dish. Drizzle with Extra Virgin Olive Oil and freshly chopped cilantro.

Made a tri-hummus brunch. This is my old version with garlic, not onions. Same great taste, same great benefit. 🙂

My version with spinach, mint leaves, and kale mixed.