Before I forget it — Spinach-Hummus recipe

I’m actually not a huge fan of regular hummus unless it’s so jacked up with lemon juice and garlic that most other people won’t eat it, but I made a hummus today that we both like a lot.


  • 1 19oz chickpeas, drained and well rinsed
  • 5oz baby spinach, wilted (I just tossed it in a non-stick saute pan with a tsp of water until it was more cooked than raw — 5 mins on med-high or so)
  • Zest from a whole lemon, minced
  • 4 tbsp lemon juice
  • 1/4c extra virgin olive oil
  • Salt + pepper to taste — the canned chickpeas probably have a lot of sodium in them already, so be cautious with the salt at first
  • 1 md clove of garlic
  • 1/2 md shallot


  1. Toss it all in a food processor and puree until more-or-less smooth. Should be a nice rich green colour. Add warm water a little at a time if it needs thinning.
  2. Taste and adjust seasonings — add more salt, pepper, or lemon juice as you see fit.
  3. Transfer to a bowl and, ideally, let sit in the refrigerator for a while. The flavours will blend and develop over time, although it’s perfectly good straight out of the processor.

Serve with whole grain pitas or whatever.

It’s possible that this might be a touch lemony for some people, so if you’re not a huge fan of a big citrus punch, only use zest from half a lemon.


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