Hello! Thanks for visiting this page. Since you are looking for a hummus recipe, I can assure you your search ends here. This is the easiest, most delicious spinach hummus recipe which has been in my personal book for longer than I can remember. And the light green colour comes from some beautiful spinach that I have added. But this recipe is a two in one, if you want the classic hummus recipe, just ditch the spinach.
This spinach hummus is very easy to make, and super simple too. Requires just a handful of ingredients, which are most probably already lying in your pantry. But because simple things often are the hardest to crack, I am sharing all my tips and tricks to ensure you hit just the right spot.
Tips to Get That Perfect Spinach Hummus Every Time
While making hummus seems like a fairly simple thing, taking care of some small details are absolutely crucial. I am sharing my tips after all the disasters in the kitchen, so that you don’t make them.
1.Boil the chickpeas
When I was a novice in the field of making hummus, I wondered about how the chickpeas are used in the recipe. For many months I kept wondering whether chickpeas are supposed to be boiled or just soaked in water! And do I boil the chickpeas directly? I was just too confused!
Well, the key to a good hummus is to have boiled chickpeas. Soak the chickpeas in enough water for 12-15 hours. Their volume will double or triple. Drain the water off and rinse the chickpeas well. And then boil them till they are soft. Do not over boil as you don’t want them to turn mushy. Boil them just till you can mash them in between your two fingers and the chickpea doesn’t break. I usually boil the soaked chickpeas in a pressure cooker for 8 whistles.
2. Wait for the chickpeas to cool down
I have also made the mistake of using hot and boiled chickpeas to make hummus only to get a cake batter! Yes, it’s a mistake most of us have made. So make sure your chickpeas cool down and come to room temperature before you grind it with the rest of the ingredients.
3. Remove the skin of the chickpeas
Another technique to get the creamiest hummus is to remove the skin of the boiled chickpeas. It’s a very easy process and it takes about a second to remove the skin from each chickpea. I would recommend you do this as it removes any kind of obstruction towards making the it the creamiest version possible.
4. Use ice cubes
Yes, you read that right! Ice cubes actually help make the hummus very very creamy. So when you put all your ingredients in the blender, throw in some ice cubes to change the whole creaminess game. I discovered this only recently and I cannot believe how efficient this process is.
Ingredients in this spinach hummus
The number of ingredients in this hummus recipe is absolutely minimal. The main ingredients are the chickpeas, the sesame seeds and good quality olive oil. Lime juice adds to the zest and freshness. For spices, it’s just cumin powder and some red chilli powder or paprika for the heat. You can also use sumac or any kind of spices you love. The amount of garlic in this recipe is also less and not overpowering.
Coming to another most important ingredients of hummus – tahini, this recipe actually does not use it. What I have done instead is used toasted sesame seeds and added it to the chickpeas and grind them all up. It works the same way, is easier than making tahini separately and saves time. The final result is also pretty much the same. But if you have tahini with you, go ahead and add it.
We also use the chickpea stock in this recipe instead of water, as it gives it that extra level of creaminess and taste. So here’s the recipe to my spinach hummus. I hope you try it and love it as much as I do.
Preparation time – 15 minutes
Cook time – 10 minutes
Serves – 4
Ingredients
- 1 1/2 cups boiled chickpeas
- 2 tbsp toasted sesame seeds
- Juice of 1 lime
- 1 garlic clove
- 1/2 tsp cumin powder
- Salt to taste
- 3 ice cubes
- 1 cup fresh spinach
- 5 tbsp extra virgin olive oil
- 5 tbsp chickpea stock
Directions
- Soak chickpeas in water overnight. Boil them till they are soft, but not mushy. Cool completely.
- In a blender, add the chickpeas, the lime juice, the toasted sesame seeds, olive oil, chickpea stock, garlic clove, salt, cumin powder, ice cubes and the fresh spinach.
- Blend it till it all forms into a creamy paste.
- Transfer it to a bowl. Top it off with some extra olive oil and paprika powder.
