I was nosing around on Twitter, and came across a link to a “Green Monster Hummus” recipe on namelymarly.com. Reading the recipe, it wasn’t quite to my personal taste, but I fell in love with the “spinach” hummus idea. So I grabbed a pen, and a notebook, and started playing with it.
The idea of spinach in hummus attracted me in 2 way:
- Spinach are low calories, low fat and super loaded with nutritional benefits. It’s high in vitamins, antioxidants, calcium, magnesium, potassium, iron, and a ton of other nutritional goodies. From a nutritional standpoint it truly is a super food. So it’s not only adding bulk for less calories and fat, but also adding a huge amount of nutritional value to one of my favorite dip.
- The second thing that calls my name here is the color. I’m am a firm believer that enjoying what you eat is more than taste, and that you won’t stick to eating healthy if you don’t enjoy what you eat in every ways possible. Look at that green dip, isn’t it fabulous looking?
Now it is true that hummus (or humous) is in, and that anything that has chickpeas in it is likely to be called hummus. I am not by any means trying to imply that this is in any way a traditional hummus recipe, thus the name. I remember with a smile an Israeli member of mine giving me “the look” when I started bragging about my Guacamumus recipe (hummus-guacamole blend). It might not really be “hummus” but it’s delicious! ;op
This recipe is a little drier than most hummus I’ve made before, and honestly I like it that way. My food processor (I use the chopper attachment on my hand held blender) didn’t totally enjoy the experience, but we’ve been together for a long time and I believe I will be forgiven. If you have a hard time processing it, maybe add water, a tiny bit at a time, until your processor decides to like you again. ;o)
Green & Hummus-sy
Makes + or – 3 cups
Ingredients
1 can chickpeas, drained and rinsed
2 cloves garlic, chopped
1 TBSP lemon juice
1 tsp lemon zest
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1 TBSP roasted, unsalted sunflower seeds
1 tsp ground cumin
2 cups spinach coarsely chopped
Salt & pepper, to taste
Pulse together until slightly chunky but well blended.
Taste and adjust seasonings.
Nutritional Information* (1/4 cup): Calories 51.3; fat 1.8g; Carbs 7.4g; Fiber 1.5g; Proteins 1.8g.
Source: My brain!
*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.
Enjoy! This is an easy quick recipe to make, and is great for get togethers, potlucks, BBQs, you name it! Because it is a little drier than a lot of dips, I think it’s perfect for sandwich spread, no soggy bread! Let me know what you think in the comments! I love to hear your thoughts and experiments!
Oh! And swing by namelymarley.com! Anybody who puts chickpeas in cake, spinach in hummus and in cookies?! is my kind of cook! Mad scientist in the kitchen unite!
P.S I decided to maximise tastiness and healthiness by getting my ingredients at the Ferry Plaza Thursday Farmer’s market. The spinach were fabulous! So was the flat leaf parsley and strawberries! Somebody decided that he wasn’t going to be left behind though! 😮
"I want to go to the Farmer's Market too!" ~Leo
