Baked Hummus & Spinach Dip

By tinathorn

Baked hummus and spinach dip is the perfect recipe for starting any meal or gathering. Filled with healthy spinach, zesty, lemon-infused hummus, and melted cheese, this recipe pairs best with the tortilla chips of your choice, assorted crackers, sliced vegetables or fruits, and/or toasted bread points. This recipe is sure to put a unique and cheesy spin on your typical hummus recipe, with an added bit of good health.

Ingredients

• HUMMUS:
• 3 cups cooked or canned chickpeas, drained, liquid reserved
• 1/2 chickpea liquid or water
• 1 or 2 garlic cloves
• 1/4 cup olive oil or to taste
• 1/4 cup tahini or to taste
• salt and black pepper to taste
• 3 tablespoons lemon juice or to taste
• chopped fresh parsley, for garnish
• SPINACH AND CHEESE:
• 4 cups fresh spinach
• 2 cups shredded cheese plus more to top

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from naturallyella.com

Preparation

Step 1

Put the chickpeas with 1/2 cup of their cooking liquid or water in a blender, add the garlic, oil, and tahini, and sprinkle with salt and pepper to taste and purée for a minute or 2 until the mixture is very smooth. Add more cooking liquid, oil, or tahini as you like until the consistency is like a smooth dip or thick soup. Use immediately or refrigerate for up to 2 days or freeze for up to 3 months.

Transfer the purée to a medium saucepan over medium heat or use the microwave; heat through while stirring constantly. Add the spinach and the cheese. Add the lemon juice, then taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Pour into a baking dish top with cheese. Broil the top just until the cheese is melted, about 5 to 10 minutes under your broiler. Serve warm, garnished with parsley.