This week I'm sharing a quick hummus recipe! I love hummus and find it really fun to experiment with different flavors, so I was inspired by Spring and decided to do a green take on it. This isn't a very traditional hummus because it doesn't have tahini and isn't as smooth but is still so delicious! I colored it green with cooked spinach and added in a whole jalapeño to give it the great spice it needed. Although, you could sub out the jalapeño if you don't want the heat and still have a great dip for Spring and Summer!
I topped my hummus with olive oil, sesame seeds, and some mint leaves. I served it with cucumbers, crackers, broccoli, and pita bread! My brothers finished this entire plate which was surprising since they hate vegetables!
Since this recipe doesn't have tahini I added a bit more olive oil, lemon juice, and some sesame seeds to achieve that flavor. If you want it more sour our more spicy, feel free to customize it to your own taste by adding more or less lemon juice or jalapeño.
Recipe: Spicy Green Hummus
Prep time: 20 minutes | Cook time: None unless cooking chickpeas | Makes about 1.5 cups of hummus
1.5 cups cooked chickpeas OR one can of chickpeas
1/3 cup extra virgin olive oil + more
1 cup spinach
2 cloves garlic
1/4 cup lemon juice
3 tsp. caraway or cumin seeds
2 tbs. sesame seeds
1 jalapeño (optional)
salt to taste
In a small pan, wilt spinach with two table spoons of olive oil. Take pan off heat once it is done.
In a food processor, pulse lemon juice, caraway seeds, sesame seeds, jalapeño (optional) and garlic until they are mixed.
Add chickpeas and cooked spinach to food processor and continue pulsing.
Gradually add remaining olive oil until it is a smooth mixture.
If necessary, add more oil for a smoother mixture and pulse again.
Season with salt to taste and pulse once more.
Garnish with olive oil and sesame seeds and serve with pita bread, crackers, or veggies!
I hope you all like this fun snack idea! Thanks for reading! #lifeasalotus You can also follow my blog on Bloglovin here !