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These days any bean spread or dip is called “hummus.” It used to bother me because hummus is such an iconic dish in the Middle East. It just seemed disrespectful. And then I thought – “loosen up! Get a grip.” So while this Spinach Avocado “Hummus” definitely includes chickpeas and tahini, it also includes spinach and avocado to create a vibrant green deliciousness. This wonderful riff on a classic just might become a new favorite.
The seemingly long time in the food processor creates a beautifully fluffy spread with every element well blended. This almost light-as-air hummus practically melts in your mouth.
And while I had never seen nor tasted this Spinach Avocado Hummus before, when I went searching for recipes to compare, there were about a dozen. All were pretty similar and I have no idea which one came first. For me, I became aware of it here.
The measurements given should be viewed as a starting place. Obviously, you can fine tune things to suit your personal tastes. I changed up a few things to suit my tastes, adding more spice and lemon juice. So definitely don’t get bogged down in having exactly 200g of baby spinach or one cup of onions etc.
One thing I do feel pretty strongly about is that whenever possible, I like to cook my own beans. If I am making soup, the cooking liquid is a great base for the broth. (The liquid can also be used as aquafaba.) But while the beans do honestly taste better (just ask my granddaughter!) this Spinach Avocado Hummus will also be quite good if you only use canned chickpeas. However, if you must use canned beans, please use a good quality organic bean. This is especially important if you are vegan or vegetarian where beans may be a big source of daily protein.
This gorgeous dip will brighten up any table. As I have written before, we always have at least four or five salads, dips or spreads for Shabbat that we then enjoy all week. It is a habit that I picked up after living in Israel for almost a year. There and throughout the Middle East, salads are served at breakfast, lunch and dinner.
Unlike my traditional hummus, which I prefer to eat still warm, the Spinach Avocado Hummus tasted best after refrigeration. I thought that the flavors had more time to meld and enjoyed it even more the second day.
Just be sure to have plenty of fresh pita, naan or challah to scoop up the Spinach Avocado Hummus. Of course, crispy veggies or pita chips work well too.
Check out some of my other salads and spreads:
Moroccan Beet and Orange Salad with Pistachios
Beet and Chickpea Quinoa Salad
Get your Freekeh on – with this lemony, herbed salad
Eggplant Raita Middle Eastern Style
Greek Eggplant Dip: Melitzanosalata
Yield: About 8 servings
2 cups (340g) cooked, drained chickpeas
2 T EVOO plus more for serving
1 cup (52g) thinly sliced yellow onions
¾ cup (177ml) tap water
¼ teaspoon kosher salt
53.3 oz. (200g) baby spinach
Juice of 1.5 lemon or to taste
3 Tablespoons tahini paste
Flesh of one ripe avocado (avocado weighing about 6 oz. (170g)
2 large garlic cloves, crushed
1.5 teaspoons ground cumin
¼ teaspoon cayenne pepper (Optional)
1.5 teaspoons kosher salt or to taste
Place 2 T EVOO in a med. large saucepan and heat on medium. Add the onion and fry until brown (about 8 to 10 minutes.)
Add the drained chickpeas and water to the pot. Bring to a rapid simmer. Then reduce the heat to medium low, cover the pot and cook for about 10 minutes or until the chickpeas begin to breakdown.
Add the baby spinach and stir through until wilted. Remove the pot from the heat and allow to cool somewhat.
Place everything (including any liquid) in a food processor along with the flesh of the avocado, lemon juice, tahini and spices. Process for about 5 minutes, scraping down the bowl occasionally. The hummus should be creamy and fluffy. Refrigerate for at least 4 hours, but is even better the next day.
When ready to serve, spread out the hummus on a plate. Garnish with finely chopped pepper, chives, scallion or cilantro and drizzle all over with a good quality olive oil.
The hummus can be refrigerated for several days.
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