Baked Hummus and Spinach Dip

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.


  • 1/2 recipe for hummus (above)
  • 2 cups fresh spinach
  • 1 cup shredded cheese


  1. Preheat oven to 375˚
  2. Place spinach in the food processor and pulse a few times until spinach is shredded.
  3. Next, make hummus according to directions.
  4. Combine hummus, half of cheese, and spinach is a small casserole dish. Sprinkle with remaining cheese.
  5. Bake for 20-25 minutes. Cheese should be melted and hummus hot. Serve with pita, crackers, or veggies!

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