Spinach and feta hummus is a garlicy, tangy hummus using chickpeas, spinach, feta and lemons. An easy appetizer that comes together in no time at all.
We’re experiencing another fierce heat wave in Los Angeles – the kind of weather were you just want to sit in the shade, drink lots of ice tea and have something easy to snack on for lunch – like spinach feta hummus.
Hummus is so easy and versatile. You can flavor it with whatever appeals to you. I went with a savory, tangy puree of fresh spinach, salty feta and chickpeas. The addition of garlic and lemon brings a garlicy, bright flavor to the hummus.
I love the bright green color of this hummus as well.
This spinach feta hummus is a silky, smooth hummus because I peeled the chickpeas. In the past I’ve been peeling the chickpea by hand, one chickpea at a time.
Rather than peeling the chickpeas individually, put the chickpeas onto a clean dish towel – lined with a piece of paper towel. Next, place another piece of paper towel on top of the chickpeas and then place another dish towel on top of the piece of paper towel. Now, gently roll the chickpeas back and forth between the two pieces of paper towel – with a little downward pressure. This will separate the chickpea skins – you just have to pick them out.
Or rather than picking them out individually by hand – after rolling them between the paper towel, just add the chickpeas into a bowl of water and the skins will float in the water. Not on top of the water though – they kind of float suspended mid way in the water and then you can just scoop them out with your hands. After scooping them out – drain the chickpeas and you’re done.
A couple of notes:
- I peeled the chickpeas, please see above for the method I used. Peeling the chickpeas is not absolutely necessary – but it will give you a smoother, silkier hummus. But if you’re pressed for time – or don’t feel like doing it – then use the chickpeas whole. The hummus will be great either way.
- This spinach feta hummus needs a little time for the flavors to develop. So make it in the morning and then put it in the fridge for at least 30 minutes but preferably an hour or two before serving. Overnight would be even better.
Spinach Feta Hummus
A garlicy, tangy hummus using chickpeas, spinach, feta and lemons.
- Prep Time: 15 mins
- Total Time: 15 minutes
- Yield: 6 to 10 1x
- 1 15 oz can of chickpeas – drained and rinsed
- 4 cups of baby spinach – washed and dried
- 2 Tbs tahini sauce
- 3 Tbs fresh lemon juice
- 1/4 cup olive oil
- 1 large or two medium sized garlic cloves – roughly chopped
- 1/8 tsp red pepper flakes
- 8 twists of black pepper
- 4 oz feta – cut into cubes.
- Prep all your ingredients – wash the spinach, peel the chickpeas (if you’re planning on doing this – if not then use them whole), juice your lemon, roughly chop the garlic, etc..
- Add all ingredients except feta to a food processor and process until smooth. About 2 to 3 minutes.
- Add feta and blend to combine – about 1 to 2 minutes.
- Serve with your choice of crackers, bread or fresh veggies.