Cooking is all about being excited, inspired, and creative.
If I can music nerd out on you a bit: I think of cooking as building a chord. Each note in the chord has a specific function- the root is the base on which you build, the third sets the mood, and the fifth really helps set the chord. From there more notes add color, flare, and even mood. Each note is important and serves it’s own functional role in the chord. Change one note and the sound you hear is completely different.
I do the same thing in the kitchen. I find a base (usually one ingredient) and from there, I build an entire dish adding flavors and color as needed. Each ingredient adds it’s own touch and change that one ingredient, your whole dish could taste different. One of my favorite things is when a dish comes together in a perfect harmony (like how I tied everything together?)
I knew when I it was my time to pick a recipe to host for the Food Matter’s Project, I wanted to pick something that would really inspire people to do their own take. I’ve loved hummus for years and it always amazes me when people say they’ve never made hummus before (and always buy store bought.) It’s such an easy process I feel everyone should know how to do it!
So the chickpeas serve has a base and is then built on with garlic, tahini, and lemon juice. The great thing about hummus is that there’s not limit on how you spice it up. You can add roasted red peppers to get a little smokiness, roast the garlic to get a bit of earthiness, or even add curry powder for a bit of kick.
Hummus is one of those recipes that is great to have in your pocket when you forget you are having guest over in 20 minutes. It’s healthy and can be used numerous ways (not just to dip your veggies and pita in!) One of my favorites is to lather it on a grilled cheese.
Since I can pretty much make hummus in my sleep, I decided to take it a step further. I picked some gorgeous fresh spinach at the csa and since one of my favorite appetizers is hot spinach and artichoke dip, I decided to do a play on that (since usually my favorite is heavy with cream cheese, heavy cream, and more cheese.) The result was a great party dip that can be thrown together in a matter of minutes (and has half the guilt of eating the other dip!)
Hope everyone enjoyed this week as much as I did and I can’t wait to see the takes!
I have to say that I always have a batch of hummus in the refrigerator. It makes for a healthy snack (with veggies) or a great addition to lunch/dinner. Bittman gives the base +a few extra additions but what I’ve learned in my hummus make journey: the possibilities are endless!
Bittman’s Hummus Recipe:
3 cups cooked or canned chickpeas, drained, liquid reserved
1 or 2 garlic cloves
¼ cup olive oil, or to taste
¼ cup tahini, or to taste
Salt and black pepper
3 tablespoons lemon juice, or to taste
Chopped fresh parsley, for garnish
1. Put the chickpeas with ½ cup of their cooking liquid (or water) in a blender, add the garlic, oil, and tahini, and sprinkle with salt and pepper. 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. (Refrigerate for up to a couple days or freeze for months.)
2. Transfer the purée to a medium saucepan over medium heat (or use the microwave); heat through while stirring constantly. Add the lemon juice, then taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Serve warm, garnished with parsley.
(Additions: Roasted Red Peppers, Roasted Garlic, Pesto, Chopped nuts, Olives, Cumin, Curry Powder, Chile Paste)
PG 356 of The Food Matter’s Cookbook
Print
Baked Hummus and Spinach Dip
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Prep Time: 10 mins
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Cook Time: 20 mins
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Total Time: 30 minutes
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Yield: 4-6 1x
Ingredients
- 1/2 recipe for hummus (above)
- 2 cups fresh spinach
- 1 cup shredded cheese
Instructions
- Preheat oven to 375˚
- Place spinach in the food processor and pulse a few times until spinach is shredded.
- Next, make hummus according to directions.
- Combine hummus, half of cheese, and spinach is a small casserole dish. Sprinkle with remaining cheese.
- Bake for 20-25 minutes. Cheese should be melted and hummus hot. Serve with pita, crackers, or veggies!
Joanne says
Since I make hummus all the time also, this is definitely one of those recipes that I would have overlooked…but I’m so glad i made it because it forced me to use hummus in a whole new way! I love this idea for your dip…you get that indulgence of spinach dip but without feeling like you’re going to die afterward. It’s the perfect fifth rather than a diminished chord.
naturallyella says
Whoo-hoo! A fellow music nerd- this is totally a perfect fifth 🙂
Katrina @ Warm Vanilla Sugar says
This sounds absolutely lovely! I can’t wait to try this! My two favorite dips in one 🙂
[email protected] says
Warm dip sounds delicious.
Alyssa @ Everyday Maven says
Great choice this week Erin! I just took a Lebanese cooking class and was inspired to adapt a recipe from the class. I am really looking forward to seeing all the creative ideas that are coming to sprout from this one! 🙂
naturallyella says
Yum-Lebanese cooking class sounds amazing!
Margarita says
I love how creative you are… 🙂 I simply just made mine as a hummus and although it is good, I wish I could point my finger to what else I can add to make it taste even better. After seeing this, I think adding more cheese would be a way to go…
naturallyella says
Thank you! I have to say that I love the hummus with the add-ins. I would say if you like sun-dried tomatoes, roasted red peppers, or herbs- try those next time!
Kristen says
I looooove spinach and artichoke dip, but this looks like a much healthier alternative….so creative! Great choice this week. I loved it!!
naturallyella says
Of course the night before I went out and ate the full fat version- it’s just so good 🙂
adrienneats says
Love what you did with the recipe! Great way to sneak in some greens 🙂
naturallyella says
I tend to be a master sneaker 🙂
Kate says
I love everything about this post, Erin! I’m not a musician, so I had never thought to compare cooking to music but the way you explained it makes perfect sense. And turning spinach dip version of hot hummus?! Genius!
naturallyella says
Thank you! I’m teaching two different introduction to music courses this semester so my head is always spinning on how to relate music to other things 🙂
Marcia says
Oh my, Erin– does this look delicious!
Jacqui says
This looks great! Love the addition of spinach. And it makes such a great recipe for inviting people over too!
Dara Michalski says
You’re speaking my language – I was a music major once upon a time. I’ve never thought of food as a chord, but now I will! Wonderful recipe!
naturallyella says
Thank you, Dara! It’s always fun to hear how many people were once in music!
Russell at Chasing Delicious says
Yum! I love the idea of baking this dip. I don’t think I’ve tried a hummus like that before.
Laura (Tutti Dolci) says
Your hummus recipe & dip sound great! Found you via Vanilla Lemon – beautiful blog!
Sophie says
Your spin on hummus is my favorite of the bunch this week.
I plan to eat with tortilla chips while watching survivor at a friend’s house next week (we’ve already got black bean dip on schedule this week).
I fell in love with that grilled cheese idea too.
By the way : beautiful pix, beautiful recipes, inspiring blog!
naturallyella says
Thank you for all your kind words!
Sophie @ Biographie de ma faim says
Could not wait ’til next weet. It was as yummy as it looked.
jacquie says
that does look wonderful.
but what about those of us w/o food processors? is there a way to make hummus w/o? please let there be ….
naturallyella says
I’ve seen people use a blender or and immersion blender before. I can’t attest to how it would work but I have to think it would! Hope this helps!
Becky says
Like you, I’m a fan of spinach and artichoke dip. This looks like a great twist on that. Excited to give this a try!
Sarah says
Now you have me so interested in hummus on grilled cheese! Hummus with cheese in general…what an easy way to turn it into something else!
naturallyella says
I’m pretty sure than hummus+ grilled cheese is one of the best things ever!
Ana_ILTdP says
That must be delicious! I love dips and hummus, I have seen a lot of baked hummus but I think I try yours because it looks terrific.
Jenni Hodges says
This looks like a clever take on 1) traditional hummus and 2) the typical baked dip that can in no way count as healthy. Can’t wait to try it!
Joannebl says
Hmmm, let’s see. Love Hummus. Love Spinach. Love Cheese. Yes…..I think this is a keeper!
Lyndsy @ Lauf(-) und Leckerei says
I’d never thought of combining these 2 delicious foods so when I was trying to come up with something to make for our girls evening at the flat – this was it! We loved it, especially with veggies (carrot and cucumber sticks). Yum! I’ll definitely make this again. Hopefully next time I can get my hands on some fresh spinach (I guess it’s not so popular here as it only shows up at the store a few times a year)…
Norma says
I’ve never heard of tahini. Can it be made at home or do I have to find a specialty story?
erin says
It’s a sesame paste and I believe you can grind sesame seeds or just use sesame oil.
Laura says
Tahini is made of sesame seeds – you can make it by blending or mashing them, but it takes a lot so it is much easier to buy it at the store. I found it in the health food section of my grocery store. Tahini is kind of like the peanut butter of sesame seeds.
Patty says
Dear Ella, love your web page and very interested in this recipe–thanks for sharing
maryanne gobble says
I don’t care if it’s 90 degrees, I’m cranking up the oven to make this again. It was a hit with my family when we had it last week! Great combo.
Myfriendbritt76 says
So yummy! I didn’t even bake it just warmed it a little in the dehydrator.
Jen says
this looks amazing! can’t wait t try it 🙂
Laurakshad says
I think I will be adding artichokes to this as well….thoughts?
naturallyella says
I had that thoughts as well and probably would have if I happened to have them in my cupboard at the time! So I say, yum!
Jessica Laurence says
This is AMAZING DIP!! I made it spontaneously for dinner tonight and my husband and I polished it off within 25 minutes of getting it out of the oven! I may just make it EVERYDAY!!K
emily says
So if you are going to use a different hummus recipe (or store bought), how much hummus do you use for the spinach dip?
Sarah says
I’d like to know this too! How many cups of hummus does the hummus recipe make? Thanks!! 🙂
erin says
Roughly three cups!
naturallyella says
I thought I responded to this already! (whoops!) I would say roughly1 1/2-2. You can really take liberty with the amounts though!
Kate says
I made the Hummus a few nights ago and LOVE IT! So does everyone at work.
College Savings Doll says
I use the same base recipe for hummus but, I have never tried it hot! I can’t wait-have all the ingredients!
Regan says
I just made this for my book club and it was a hit! I added artichoke and used Sabre hummus and it was amazing!!! Thanks for this recipe! Will definitely make again.
Dahlia Diselrod says
I wonder if you added a tad of mayo if it would make it creamier or have a sharper taste? What do you think?
naturallyella says
I’m not really a big fan of mayo, so I’m not really sure!
Theresa says
Wow. So very delicious!
Clare says
So going to try this for a games night I’m hosting.. – any thoughts on substituting the Olive oil for Toasted Sesame oil?
Clare says
Oh and what cheese do you recommend? Personally I try and avoid cows milk – so would this be odd using goat’s cheese?
elalderson says
I think goat cheese would be totally delicious and I think the sesame oil might work since it already calls for tahini!
summerose says
Thanks so much for the inspiration. This helped me turn a bunch of leftovers into something fantastic and healthy. I made mine with hummus, 2 cups chopped kale, mozzarella cheese and a 6 oz container of greek yogurt (added because I did not have enough hummus to get the right consistency). Added cumin seeds, smoked paprika and oregano.
Loved your use of the food processor! Made short work of the kale and smelled like cut grass, which is awesome in the middle of winter. Thanks again for the inspiring concept.
allie says
Do you think this will freeze good?? I have to make it for a baby shower in advance. Any advice??
Amanda says
This recipe idea sounded amazing! I love spinach dip & I love hummas. Unfortunately, I found out I don’t love them together. I made this and took it to a party and no one really ate it. Oh well. I guess I’ll keep them separate from now on.
elalderson says
That’s too bad! Was it the flavors, the heat, or something else? (just curious if I can adjust the recipe in any way). Thanks!
Tara says
What kind of cheese do you recommend?
elalderson says
I’ve used many different kinds before: cheddar, gouda, or goat cheese. I recommend a cheese that melts well!
Miachel | spiced curiosity says
What a creative idea. My friend posted this link via Pinterest, and I wasn’t surprised at all to see it was your tasty recipe! 🙂
I’m trying to stay dairy-free, so I might try this just with fresh spinach and the homemade hummus.
Lauren Durham says
What size casserole dish did you use for this? I will be making this for a 4th of July pot luck 🙂
erin says
It’s been awhile since I’ve made this but I think a 1qt dish would work!
Alannah says
I’ve had this recipe bookmarked for years, and I finally just made it for a party last night. Everyone LOVED it! I got so many compliments on the dip. Thanks for the recipe!
Alannah