Spinach dip, meet hummus. What better way to celebrate St. Patrick’s Day than with green hummus?
This has been on my radar for a while, but I did not get around doing it until last night, when all of the stars aligned. I had some wilty looking spinach that I considered blending into a smoothie or pretty much any dish that would mutilate the wilty spinach leaves beyond recognition. As I sat down and polished off the rest of our hummus while trying to get up the motivation for my post-run shower, it occurred to me! We had spinach that had to go – like now, we were out of hummus, and this would make a perfect St. Patty’s Day treat in lieu of the standard corned beef and cabbage. That standard St. Patty’s Day fare just doesn’t appeal to me all that much.
I’m not sure if I did it “correctly” because I didn’t get to read any other recipes first (Chris had the computer), but it is pretty darn tasty! I simply blended huge amounts of spinach (I would estimate 6-8 cups) into my normal hummus recipe. I also ended up adding an extra few splashes of lemon juice as the hummus seemed a bit thicker than normal. Voila! Green hummus!
It would be interesting to try sautéing the spinach before putting it in the food processor. Anything sautéed is automatically better, right? That will probably never happen at Duke’s House though because it takes extra time and gets an extra pan dirty. Nobody likes cleaning pots and pans.
Also of note, I bet canned or frozen spinach could be used instead if it was drained very well. I’m kind of canned and frozen spinach averse, so I will probably just stick with the fresh variety.