20-Minute Bright Lemon Spinach Hummus
A vibrant, herbaceous twist on classic hummus that combines blanched spinach, bright lemon, and creamy tahini for a dip that's naturally green and packed with flavor. The spinach is blanched to preserve its color and remove bitterness, then folded into a silky chickpea base infused with fresh lemon zest and juice. This version works equally well as a spread for sandwiches, a dip for vegetables and pita, or a sauce for roasted vegetables and grains. Perfect for spring gatherings, meal prep, or when you want a more interesting hummus than store-bought.
Ingredients
- 4 ounces spinach, fresh or frozen
- ¼ cup tahini
- ½ clove garlic, finely minced
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest, minced
- ½ teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 2 cups chickpeas, cooked
- 2 tablespoons water(optional)
Instructions
- 1
Prepare ice bath with cold water.
- 2
Heat saute pan on high with 1/2 inch boiling water.
- 3
Add spinach when water rapidly boils, blanch 30 seconds while flipping often to cook evenly uncovered.
- 4
Transfer bright green spinach immediately to ice bath with tongs to stop cooking.
- 5
Squeeze out excess water and chop across the fiber, then set aside.
- 6
In food processor, combine tahini, lemon juice and zest, minced garlic, and salt.
- 7
Pulse until light and creamy, scraping sides and bottom as needed.
- 8
Add olive oil and blend completely.
- 9
Add one cup chickpeas and blend until very smooth, scraping down sides occasionally.
- 10
Blend in remaining chickpeas with water, scraping frequently and adjusting consistency to preference.
- 11
Taste and adjust seasoning with more salt if needed.
- 12
Fold in reserved chopped spinach by hand.
- 13
Serve drizzled with extra-virgin olive oil.
Tips
For frozen spinach, skip blanching entirely. Simply thaw, squeeze dry, and chop to save 5 minutes of prep time.
Add water gradually at the end. The hummus firms up significantly when refrigerated, so err toward thinner consistency now.
Use quality olive oil for the drizzle on top. It's the finishing touch that elevates presentation and flavor.
Good to Know
Cover and refrigerate up to 5 days. Hummus will thicken in fridge. Freeze up to 3 months in airtight container; thaw in fridge overnight and re-whip if needed.
Make up to 2 days ahead. Wait to add spinach and final drizzle of olive oil until serving for best color and presentation.
Serve at room temperature or chilled. Drizzle with extra olive oil and optionally garnish with pomegranate seeds, toasted chickpeas, or fresh lemon zest.
Common Mistakes
Skip the ice bath to avoid dull, mushy spinach with muddy color.
Don't over-blanch spinach to avoid losing the bright green hue and vibrant flavor.
Avoid adding all water at once to prevent hummus from becoming too thin before serving.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use canned chickpeas instead of cooked dried chickpeas?
Yes, one 15 oz can of chickpeas (drained and rinsed) is the standard substitute. The yield and texture will be essentially identical. Some prefer to rinse canned chickpeas to reduce sodium and any metallic aftertaste.
What if my hummus is too thick even with the added water?
Add water one tablespoon at a time while blending, checking consistency between additions. The hummus will continue to thicken as it cools in the refrigerator, so aim for slightly looser than desired when serving at room temperature.
How long can I keep lemon spinach hummus in the fridge?
Properly stored in an airtight container, it lasts up to 5 days refrigerated. The spinach may darken slightly over time but remains safe. Freeze for up to 3 months; thaw overnight in the fridge and re-blend briefly if separation occurs.