Spinach and Basil Hummus

Name: Spinach and Basil Hummus
Prep time: 10 min
Total time: 10 min
Yield: About 1 1/2 cups
Ingredients: 1 (15-ounce) can chickpeas, also known as garbanzo beans, drained; 2 cups picked and washed spinach leaves (about 1/2 a large bunch); 1 cup fresh basil leaves; 1 tablespoon extra-virgin olive oil; 1 1/2 teaspoons freshly squeezed lemon juice; 1 tablespoon tahini; 2 tablespoons water, plus more as needed; 1 teaspoon kosher salt, plus more as needed; Freshly ground black pepper, for seasoning

Basil Spinach Middle Eastern Condiments Hummus Side Dish Snack Party Planning Dip Vegetables Easy

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About 1 1/2 cups Easy

Total: 10 mins Active: 10 mins

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Ingredients (9)

1 (15-ounce) can chickpeas, also known as garbanzo beans, drained
2 cups picked and washed spinach leaves (about 1/2 a large bunch)
1 cup fresh basil leaves
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1 tablespoon tahini
2 tablespoons water, plus more as needed
1 teaspoon kosher salt, plus more as needed
Freshly ground black pepper, for seasoning

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Nutritional Information

Calories273
Fat10.84g
Saturated fat1.32g
Trans fat0g
Carbs34.96g
Fiber10.12g
Sugar5.87g
Protein11.72g
Cholesterol0g
Sodium447.44mg
Nutritional Analysis per serving (3 servings) Powered by

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The standard chickpea and tahini hummus skews fresh and healthy in this recipe adapted from the blog 24 Carrot Life, thanks to the addition of fresh spinach and basil.

Game plan: To keep the hummus bright green and fresh-tasting, make this the day you plan to serve it.

Adapted from 24 Carrot Life

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Instructions

1In a food processor fitted with the blade attachment, add all of the measured ingredients plus black pepper to taste. Process until smooth, about 2 minutes.
2Scrape down the sides of the bowl. If the hummus seems too thick, add up to 2 tablespoons of additional water. Process again and taste for seasoning. Add more salt and pepper if necessary. Transfer to a bowl and serve with pita triangles, baguette toasts, or vegetable crudités.

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