Wednesday, January 11, 2012

Spinach & Feta Hummus

Back in May I went to a wedding where one of the appetizers served looked and tasted like what must be green hummus, probably spinach-based, though edamame crossed my mind, too. A few months later, I found a Spinach and Feta Hummus on Tasty Kitchen. The ingredient list sounded enough like what I'd tasted that it would at least be similar. Now it's been so long since I tried it that I don't remember anymore if it compares! But the good news is, the hummus I made is really good. The Boy even likes it, but then he loves spinach (because it makes his muscles grow!).

I adapted the recipe for my taste and for a smaller amount, though even this makes a good-sized batch (about 2 cups) - especially when it's just me eating it.

Spinach & Feta Hummus

1 can garbanzo beans (chickpeas), drained and rinsed well
1 cup fresh spinach
1/4 cup fresh parsley
4 ounces crumbled feta (regular or reduced-fat)
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon toasted sesame seeds
Scant teaspoon red pepper flakes
1 clove garlic (small or large, depending on your taste)
1/4 teaspoon salt
1/4 teaspoon black pepper

Process all ingredients together, adding a touch more lemon juice, olive oil or water to thin if necessary. Once it's just reached the consistency you like, taste it and adjust the seasonings. This was even better the second day after the flavors had time to come together. (It will probably thicken overnight, so just stir it up and thin it again if you like.)

1 comment:

  1. Hey Jeni! I made this again today. One of my favorite recipes now!