Easy | Servings: 16 | Ready in: 5 minutes | Yield: 2 cups
This easy, oil-free hummus recipe gets healthy, green flavor from spinach and basil. Enjoy this plant-based vegan recipe as a spread on Quick Whole Wheat Flatbread, a creamy sauce for Brown Rice Pasta, or a dip for Roasted Cauliflower.
Ingredients
- 4 cups baby spinach (about 4 ounces)
- 1/4 cup fresh basil, chopped
- 1 15-ounce can chickpeas
- 1 tablespoon Tahini
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1/4 – 1/2 cup water, as needed
How It’s Done:
To make the Easy Spinach Basil Hummus: Roughly chop the spinach and basil, if needed. Drain and rinse the chickpeas.
Combine the spinach, basil, chickpeas, tahini, and lemon juice in a food processor. Chop for about 30 seconds, scraping down the sides of the food processor. With the food processor running, stream in about 1/4 cup of warm water. You might need more or less, to make the hummus smooth. If it’s too chunky, add more water. If it gets too thin, you’ll need to add more chickpeas.
Season with salt and pepper and serve.
Yield: 2 cups
Chef Katie’s Tips:
Herb Variety: Let this hummus be a basic recipe to experiment with different fresh herbs. Spinach provides a natural sweetness, but you can swap out the basil for fresh cilantro, parsley, tarragon, or chives. For a peppery kick, use arugula or watercress instead of the baby spinach. This is a great way to use up fresh basil at the end of summer!
Nutrition Facts
Serving size: 1/16 of a recipe (about 2 tablespoons).
Calories 32.65
Calories From Fat (24%) 7.82
% Daily Value
- Total Fat 0.93g 1%
- Saturated Fat 0.12g <1%
- Cholesterol 0mg 0%
- Sodium 7.78mg <1%
- Potassium 90.45mg 3%
- Total Carbohydrates 4.71g 2%
- Fiber 1.42g 6%
- Sugar 0.78g
- Protein 1.75g 4%
- Calcium 2.43mg <1%
- Iron 19.74mg 110%
- Vitamin A 704.34IU 14%
- Vitamin C 0mg 0%
Learn More:
Shopping and Gear List
- Achva Organic Tahini, 17.6 oz.
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