15-Minute Roasted Garlic Spinach Hummus Recipe
A vibrant twist on traditional hummus that swaps spinach for depth and roasts garlic for sweet, mellow flavor. Creamy chickpea base blended with tahini creates a protein-rich dip perfect for entertaining, lunch boxes, or quick snacks. The roasted garlic mellows its bite while spinach adds earthiness and nutrition. Serve with pita, vegetables, or crackers. This version bridges Mediterranean and modern wellness-focused cooking.
Ingredients
- 2 cup chickpeas, cooked or canned, drained
- 2 ½ cup spinach, raw, packed
- 1 ½ head garlic, roasted
- ½ cup tahini
- ¼ cup olive oil, plus more for thinning and serving
- 1 tablespoon seasoning blend, ground cumin, paprika, or sumac, or to taste
- salt, or to taste
- pepper, or to taste
- 1 lemon, juiced
Instructions
- 1
Pulse chickpeas 5-10 times in food processor until roughly broken down.
- 2
Add spinach, roasted garlic, tahini, olive oil, seasoning, salt, pepper, and lemon juice.
- 3
Puree 1-2 minutes, streaming in cooking liquid or olive oil one tablespoon at a time until reaching desired smoothness.
- 4
Taste and adjust seasoning, adding extra lemon juice as needed.
- 5
Transfer to serving bowl, drizzle with olive oil, and garnish with cumin, paprika, sumac, parsley, pine nuts, or olives.
Tips
Roast garlic by slicing off the top of a head, drizzling with oil, wrapping in foil, and roasting at 200C for 40 minutes until cloves soften and brown slightly.
Add liquid gradually while pureeing to control texture; hummus thickens slightly as it cools, so aim for slightly looser than your final preference.
Reserve 1/4 cup aquafaba (chickpea liquid) to use as a neutral thinner instead of oil for a lighter version.
Good to Know
Refrigerate in airtight container up to 2 days. Freeze up to 3 months; thaw in fridge overnight. Texture may separate slightly after freezing; restir or reblend briefly with a splash of olive oil.
Make up to 2 days ahead, cover with plastic wrap pressed directly on surface to prevent browning. Freeze up to 3 months. Prepare roasted garlic and measure dry ingredients the day before for faster assembly.
Room temperature or chilled. Serve in shallow bowl with olive oil drizzle and garnish of choice. Pair with pita chips, fresh vegetables, crackers, or crudites. Doubles as a sandwich spread.
Common Mistakes
Over-process initially to avoid gritty texture; pulse chickpeas just until broken, not into paste.
Add thinner incrementally to avoid creating soupy hummus; you can always add more but cannot remove it.
Taste before adjusting; roasted garlic sweetness and lemon acidity vary by batch and personal preference.
Substitutions
skip roasting step, use 2 minced cloves raw
FAQ
Can I make this without roasted garlic?
Yes, use 2 cloves raw minced garlic instead, though flavor will be sharper. Or skip garlic altogether and add a pinch of garlic powder for a gentler profile. Roasting mellows and sweetens garlic significantly.
What if my hummus is too thick or too thin?
Thin with olive oil or reserved aquafaba one tablespoon at a time while pureeing. Remember it thickens slightly as it cools. If too thin, add 1-2 tablespoons more tahini and reblend briefly.
How long does it keep and can I freeze it?
Refrigerate up to 2 days in an airtight container. Freeze up to 3 months; texture may separate after thawing, so restir or brief reblend with olive oil. Thaw in fridge overnight.