Greek spinach and feta pie deconstructed. This hummus has all the traditional flavors of spanakopita, just turned into a creamy dip! With savory spinach, salty feta, herbaceous dill and mini fillo cups for scooping, this spanakopita hummus is a healthier way to enjoy Greek spinach pie!
5CupsBaby Spinach Leaves(about 4 ½ ounces) – blanched and drained*
4ouncesFeta– cubed or crumbled, plus more for garnishing
¼CupParmesan Cheese– grated
1/3CupFresh Dill– chopped and lightly packed, plus more for garnish
2TBSExtra Virgin Olive Oil
Kosher Salt and Pepper
Fillo Cups, for serving
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!
*Yield: Roughly 4 Cups *You can substitute 3 cups cooked chickpeas or 2 (15 oz.) cans, drained reserving liquid and rinsed. *To blanch spinach: Bring a large pot of water to a boil. Add spinach and cook for 1 minute. Use a slotted spoon to transfer the spinach to a bowl filled with ice water to stop spinach from cooking further. Drain well using a colander and paper towels or a tea towel to wring dry. *To toast pine nuts: Place pine nuts in a dry skillet over medium-low heat. Stir frequently and cook until golden brown, about 4-7 minutes. Remove from heat and transfer to a paper plate to cool. *I used about 7 tablespoons of chickpea cooking liquid.**Nutritional Information does not include filo cups for serving!