5 from 10 votes
Spanakopita Hummus
Prep Time
15 mins
Total Time
15 mins
 

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!

Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: chickpeas, dip, feta, Healthy, hummus, spanakopita, spinach
Servings: 6
Calories: 342 kcal
Ingredients
  • 1 Cup Dried Chickpeas *
  • ½ Yellow Onion – root left intact and peeled
  • 2 Cloves 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
  • 1/3 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
Instructions
  1. 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.
  2. Transfer the cooked chickpeas to a large clean kitchen towel or paper towels, and dry, massaging the chickpeas gently to remove their skin.
  3. 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.
  4. 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.
  5. Serve: Transfer to serving bowl and garnish with pine nuts, dill and feta. Serve with fillo cups for dipping. Enjoy!
Recipe Notes

*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!

Nutrition Facts
Spanakopita Hummus
Amount Per Serving
Calories 342 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Cholesterol 19mg6%
Sodium 309mg13%
Potassium 552mg16%
Carbohydrates 25g8%
Fiber 7g29%
Sugar 5g6%
Protein 13g26%
Vitamin A 2680IU54%
Vitamin C 12.7mg15%
Calcium 217mg22%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.