Spanakopita Hummus

• Produce

  • 5 cups Baby spinach
  • 1 cup Chickpeas, dried
  • 1/3 cup Dill, Fresh
  • 2 Cloves Garlic
  • 1 Lemon - juiced (about 2 tbs
  • 1/4 tsp Thyme, dried
  • 1/2 Yellow onion - root left intact

• Condiments

  • 2 tbsp Tahini

• Baking & Spices

  • 1 Kosher salt and pepper
  • 1/4 tsp Nutmeg

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pine nuts, toasted

• Dairy

  • 4 oz Feta
  • 1/4 cup Parmesan cheese, grated

• Other

  • Fillo Cups, for serving

Found on nospoonnecessary.com

Ingredients

• 1 Cup Dried Chickpeas*
• ½ Yellow Onion – root left intact and peeled
• 2 Cloves of Garlic - peeled
• ½ Cup Pine Nuts - toasted*, plus more for garnish
• 2 TBS Tahini
• 1 Lemon – Juiced (about 2 TBS)
• 5 Cups Baby Spinach Leaves (about 4 ½ ounces) – blanched and drained*
• 4 ounces Feta – cubed or crumbled, plus more for garnishing
• ¼ Cup Parmesan Cheese – grated
• ⅓ Cup Fresh Dill – chopped and lightly packed, plus more for garnish
• ¼ tsp Dried Thyme
• ¼ tsp Nutmeg
• 2 TBS Extra Virgin Olive Oil
• Kosher Salt and Pepper
• Fillo Cups, for serving

Directions

• Cook the chickpeas (DO NOT SOAK): Place the dried chickpeas in a slow cooker. Add 32 ounces of water (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
• Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.
• Make the Hummus: Transfer chickpeas to the bowl of a food processor. Add cloves of garlic, pine nuts, 1 tablespoon of chickpea cooking liquid*, scant ½ teaspoon salt and a pinch of pepper. Process until chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of bowl as needed.
• Add the remaining hummus ingredients, except the olive oil. Process to combine, about 1 minute, again stopping to scrape down the sides of the bowl as needed. With the processor running, slowly stream in olive oil and then slowly stream in the chickpea cooking liquid, 1 tablespoon at a time until desired consistency is achieved. Taste and adjust for seasoning with salt and pepper.
• Serve: Transfer to serving bowl and garnish with pine nuts, dill and feta. Serve with fillo cups for dipping. Enjoy!