A simple veggie dip perfect for St. Patrick’s Day – or any day. Mild and delicious green hummus without tahini, but WITH spinach and cheese!
With St. Patrick’s Day right around the corner we wanted to come up with a healthy snack for the holiday. Green hummus is the perfect snack because it’s festive and good for you.
HOW TO MAKE GREEN HUMMUS
All you really need to make hummus is a food processor or high-speed blender. Since this recipe calls for softer beans it’s easier to blend up than traditional hummus, with help from the avocado.
I recommend first blending up the spinach to cut down on volume. I used one cup, but I’m sure you could sneak in two!
Once that’s been pureed pretty well, add half an avocado, parmesan cheese, garlic, salt, and lemon juice. I used half a fresh lemon – about 1.5 tablespoons. Pulse that up.
Finally, rinse and drain a can of great northern beans. Add them to the food processor and pulse. You may need to scrape the edges down a little and keep pulsing. If for some reason your hummus isn’t processing, add a small amount of the leftover bean liquid or water.
1 cup spinach
2 tablespoons parmesan
2 cloves garlic
1/2 teaspoon salt
1 1/2 tablespoons lemon juice
1 can great northern beans/white beans
In a food processor, pulse spinach until mostly pureed.
Add avocado, parmesan, garlic, salt, and lemon juice. Pulse until combined and pureed.
Rinse and drain 1 can of great northern beans. Add to the food processor and pulse until the entire mixture is well pureed, scraping the sides as needed. Add a little extra liquid from the can or water if necessary.
Refrigerate for a few hours before serving.