I was at a friend’s restaurant the other day and saw that they had spinach hummus on the menu and, although we didn’t try it that day, I decided to try it at home as soon as possible. So here it is. It’s actually just a riff on my basic hummus recipe with a bit more garlic and, of course, spinach. Also, after linking to that original recipe (posted in 2009), I am reminded that I really need to update those photos!

Ingredients and instructions below…

• 1 – 19 oz/540 ml jar of garbanzo beans, drained & rinsed
• 1 lime and 1 lemon (about 3 tbsp juice)
• 1 tbsp tahini (or 2 tbsp sesame oil)
• 1-3 cloves garlic, chopped
• 1/2 tsp sea salt
• 1-2 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1-2 tsp tabasco sauce
• 80 grams (approx) chopped baby spinach leaves
• 20 grams chopped fresh cilantro or parsley (or both!)
• 100 grams greek yoghurt (optional)

Put everything, except the spinach, herbs and greek yoghurt,  into a blender (I use a stick blender) and pulse until all the ingredients are well mixed and you have a nice creamy texture. Then add the chopped spinach leaves by the handful, blending them in each time. Stir in the chopped herbs and greek yoghurt and you’re done.

It’s quite versatile, just like regular hummus. Here it’s served with bacon and egg fried basmati, popcorn chicken and basmati, and inside mini flour torillas with spicy breaded chicken, mixed greens and salsa az.