Vegan Spinach Hummus

When hockey puck-sized tubs of hummus cost $4, its’s time to put your foot down. Make this easy, Vegan Spinach Hummus in five minutes, for half the price. All you need are a few simple ingredients, and you’re good to go.

Skip to any part of the recipe by clicking on the links below:

• Introduction

• Before we Get Started

• Ingredients

• Method

• Spruce it Up

Introduction

Now I had never made hummus at home before. I thought it was too hard, or that I needed a food processor, or that it was just easier to get the stuff that they sell at the store. I mean, they make that stuff for a living - it’s gotta be better than the stuff we make at home, right? Dead wrong.

The old adage holds true that homemade is better than store-bought, especially in the case of hummus. Simple ingredients that blend together to make a smooth, garlicky dip that’s perfect for sandwiches, veggies, pitas, and so much more.

The secret to this recipe, like many others, is to taste your food. You won’t know whether you’ll like it until you’re finished if you don’t give it a go while you’re making it, so do yourself a favour, and start to regularly taste your food while you’re eating it. You’ll develop your palate, and soon you’ll know when something needs a little bit more salt, maybe some more curry powder, or a bit more lemon juice. Like any other skill, it just takes a bit of practice.

Check out the Spruce it Up section for ideas on how to take this recipe to the next level.

Before we Get Started

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Total Time: 5 Minutes

Yield: 3 cups

Ingredients

• 2 15oz cans Chickpeas

• 1/2 cup Tahini

• 2 cloves Garlic

• Splash of Lemon Juice

• 1/4 cup Olive Oil

• Pinch of Cumin

• Chickpea Liquid

  • Known as “aquafaba”

• Handful of Spinach

• Parsley

Method

1. Drain and rinse your chickpeas, and reserve the chickpea liquid.

2. In a blender, combine your chickpeas, tahini, garlic, lemon, olive oil, cumin, and 1/3 cup of chickpea liquid. Add a good pinch of salt.

3. Blend until smooth. Then, taste, and add more salt or lemon juice as needed.

4. Add a handful of spinach and half the amount of parsley as you did spinach.

5. Blend, adding more chickpea liquid (if it is too thick), salt, or lemon juice as needed.

6. Enjoy.

Spruce it Up

• Once plated, sprinkle over some cayenne powder if you like a bit of kick.

• Try switching up cilantro for parsley and lime juice for lemon juice.

• Drizzle over some more olive oil and add some chopped parsley for a smoother finish.