Spinach and Lemon Hummus with Baked Pitta Chips

By Hadyourtea?
March 10, 2010
11 Comments


Author Notes: Hummus is one of my favourite foods of all time, my family eats our way through an astonishing amount of hummus each week, served with salad on flatbreads for lunch, as afterschool snack with carrots and sugarsnaps, or as late night snack with pitta bread and a glass of wine.
No matter how good some of the shop bought versions are, it never tastes as good as when you make it yourself. Hummus itself takes five minutes to throw together but produces the most beautiful dip with the addition of a couple of handfuls of fresh new season's greens and the zing of fresh lemon.
Hadyourtea?

Serves: 6-8

Ingredients

Spinach and Lemon Hummus

  • 2 large handfuls of baby spinach leaves
  • 400g tin chickpeas, drained
  • 2 lemons, juice and zest
  • 2 tablespoons tahini
  • 2 large garlic cloves, crushed
  • 100ml olive oil
  • 1/2 teaspoon salt
  • 4 tablespoon plain greek yogurt

Baked Pitta Chips

  • 4 pitta breads
  • 2 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon sea salt

Directions

Spinach and Lemon Hummus

  1. Wash the spinach and, while still wet, throw into a heavy based pan.
  2. Put a lid on, turn the heat on and allow it to steam in its own liquid for a minute or two till wilted.
  3. Drain off the cooking liquor in the base of the pan and squeeze out the spinach to remove any remaining liquid.
  4. Blend the spinach with all the rest of the hummus ingredients together in a food processor until smooth.
  5. Spread thinly across a large plate. Serve with baked pitta chips.

Baked Pitta Chips

  1. Heat the oven to 180C.
  2. Cut the pitta breads into small triangles. Lay out on a baking sheet.
  3. Drizzle the olive oil over the top. Sprinkle a little paprika and sea salt on to each triangle.
  4. Bake in the oven for 10-12 minutes till fragrant and golden.

More Great Recipes:
Bean|Make Ahead|Vegetarian|Appetizer|Snack

Reviews (11) Questions (1)

11 Comments

drbabs March 8, 2016
I made this today, and it is so good I can't stop eating it. I didn't wilt the spinach and I only used one garlic clove because garlic hates me. I also cooked my own chick peas. Really delicious. Thank you!
 
msstein December 19, 2014
Made this exactly as directed, although a "handful" of spinach is tough to gauge. Tasted great, but felt it was missing something, and so I added 2 teaspoons of ground cumin. Put it over the top.
 
susan G. March 18, 2012
I try to keep a few veg spreads on hand, and this looks perfect for the next batch. Such good food!
 
Terri H. February 25, 2012
I followed the recipe exactly and it's delicious! Had it with crackers as well as a dip for roasted cauliflower. I'm looking forward to making future modifications as my pantry sees fit.
 
knitnbead January 26, 2012
I had a half package of baby spinach left from another recipe and was wondering what to do with it. At the same time i was just about to do a hummus. And voila! discovered this wonderful recipe. I can't believe I never tried spinach humuus before. Fabulous mix of flavors. I usually just do a traditional hummus. But this with the spinach is delish! Will be my new go to hummus recipe. Thanks Hadyourtea.
 
Author Comment
Hadyourtea? January 22, 2012
Just made this with extra garlic and cannelini beans instead of chickpeas - yum
 
learnoff January 22, 2012
I am obsessed with hummus! I make at least one batch a week - never buying the store bought. When i came across this recipe that combined leafy green veggies with one of my favorite snacks, i knew i would give it a try. I didn't read the recipe carefully and ended up putting all the ingredients (except for the yogurt) in the bowl of the food processor before I realized i was supposed to have cooked the spinach! I figured I'd make it with the raw spinach instead. It was lemony and excellent. I never added the yogurt and opted to add 3T more tahini - as we all like that flavor. Will definitely make this again.
 
EmmaSylvie December 5, 2011
Delicious! I had to make a few substitutions based on what I had in the house: regular yogurt instead of greek, frozen spinach instead of fresh. I also used less olive oil than the recipe called for. The result was nevertheless delicious!! I love that you get your greens in with this delicious snack.
 
rlsalvati September 13, 2011
Yum--I make a batch of this almost every week. Other greens can substitute for the spinach, I use what I have on hand. This makes a great lunch with a salad, and it's a popular pot luck appetizer. Thanks!
 
Author Comment
Hadyourtea? March 10, 2010
It is a great family favourite, even my kids love it!
 
NakedBeet March 10, 2010
Very excited to try out your recipe since we have a stronghold on the classic in our household.