Roasted Garlic Spinach Hummus

READY IN: 15mins
YIELD: 3 cups


  • 2
    cups cooked chickpeas (or canned)
  • 2 12
    cups raw spinach
  • 1 12
    heads roasted garlic (** or 2 cloves garlic, minced)
  • 12
    cup tahini
  • &frac 14 cup olive oil (a little more to thin, if needed)
  • 1
    tablespoon seasoning (ground cumin paprika, or sumac, or to taste, plus a sprinkling for garnish)
  • 1
    pinch salt, &amp pepper
  • 1
    lemon, juice of


  • Put the chickpeas in a food processor & pulse 5-10 times.
  • Add the the rest of the ingredients.
  • Purée for one or two minutes, adding cooking liquid or olive oil (a tablespoon at a time) until the mixture is to your desired smoothness.
  • Taste and adjust the seasoning (I often find I like to add much more lemon juice).
  • Serve, drizzled with the olive oil and sprinkled with a bit more cumin, paprika, sumac, parsley, pine nuts, or sliced black olives.
  • Refrigerate for up to a couple days or freeze for months.