Clean Spinach and White Bean Hummus {Recipe}
Because I’m on a health and fitness kick right now, I’ve been trying to come up with healthier versions of things I love to eat. I’m trying to follow some clean eating principles like less processed foods and leaner proteins. Regular hummus is pretty healthy as is, but I developed this clean spinach and white bean hummus to eliminate some of the fat (so that I can eat it in something else in the day!). It’s got a great earthy flavor that works well paired with vegetables or crackers, and also tastes delicious as a condiment in a wrap or sandwich.
Clean Spinach and White Bean Hummus
- 1 can (15 oz.) white beans (Great Northern or Cannellini beans work well)
- 5 oz. fresh baby spinach (1/2 of the typical clamshell or bag of washed spinach you find at the supermarket)
- 1 large clove of garlic (peeled but whole)
- 1 teaspoon salt
- 1/2 teaspoon cumin
- pinch of cayenne
Directions
1. In a small saucepan heat a quarter cup of water to a simmer, then add the garlic clove to the water and let it blanch for 30 seconds or so. Leave the garlic clove whole so that it’s easier to fish out later.
2. Add the spinach to the water and cook it briefly until it wilts – then scoop it out with a slotted spoon or tongs (to let the water drain off) and transfer it to a bowl or directly to your blender/food processor. Make sure you get the garlic clove out as well. Save the water in the pan for now in case you need to add more liquid to the hummus – you probably won’t need to but if you do it will be tastier to add the spinach/garlic water than plain water.
3. Now it’s time to blend. In the bowl of your food processor or blender, combine the white beans, spinach (make sure to leave behind any extra water in the bowl), garlic, salt, cumin and cayenne and blend until it reaches the consistency you prefer. You might need to start out by pulsing the machine to get going, and depending on the ingredients you might need to add a bit more water to thin it out, but make sure not to add more liquid right away or it will be too runny.
4. Taste and adjust the seasoning if necessary, and enjoy!
Note: If you’re making this ahead to serve later, you’ll want to add a bit of olive oil to prevent it from darkening slightly. Otherwise, keep it in the fridge well covered or in a airtight container and it will be good for a few days.
One Comment on “Clean Spinach and White Bean Hummus {Recipe}”
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I’ve only ever had hummus once. Your recipe sounds like it would be pretty tasty with the seasonings in it that you added. I’ll have to give it a try. 🙂