Hummus With Spinach & Feta
A creamy hummus blended with spinach and feta cheese, with a kick from red pepper flakes. Perfect as a dip or spread.
Ingredients
- 1 can garbanzo beans/chickpeas drained
- 118 ml fresh spinach
- 85 g feta cheese crumbled
- 59.1 ml olive oil
- 44.4 ml lemon juice
- 29.6 ml tahini
- 59.1 ml red pepper flakes
- 4.93 ml roasted garlic
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 96.2 mg
- Iron: 0.68 mg
- Magnesium: 10.1 mg
- Phosphorus: 87.6 mg
- Potassium: 56.1 mg
- Zinc: 0.67 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml fresh spinach
- 59.1 ml olive oil
- 44.4 ml lemon juice
- 29.6 ml tahini
- 59.1 ml red pepper flakes
- 4.93 ml roasted garlic
Prepare
- Drain 1 can garbanzo beans/chickpeas
- 85 g feta cheese, crumbled
Let's Cook
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Step 1.
Drain and rinse the garbanzo beans (chickpeas) from a 15 oz can. Set aside.
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Step 2.
In a food processor, combine the drained chickpeas, 1/2 cup fresh spinach, 3 oz crumbled feta cheese, 1/4 cup olive oil, 3 tablespoons lemon juice, 2 tablespoons tahini, 1/4 cup red pepper flakes (adjust to taste), and 1 teaspoon roasted garlic. Process until smooth, scraping down the sides as needed, about 1-2 minutes.
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Step 3.
Taste and adjust seasoning if desired. Transfer the hummus to a serving bowl. Optionally, top with a drizzle of olive oil and a sprinkle of pine nuts. Serve at room temperature or chilled.