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Smoky Spinach Hummus with Popcorn Chips

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Smoky Spinach Hummus with Popcorn Chips
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  • Prep 10 min
  • Total 10 min
  • Servings 12
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Enjoy this classic Middle Eastern appetizer made using chickpeas and spinach served with popcorn snack chips – dip that's ready in 10 minutes.
Updated Jul 11, 2013

Ingredients

  • 1 can (15 oz) chickpeas (garbanzo beans), drained, liquid reserved
  • 1 cup chopped fresh spinach leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame tahini paste (from 16-oz jar)
  • 2 teaspoons smoked Spanish paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons chopped red bell pepper, if desired
  • 6 oz popcorn snack chips

Steps

  • 1
    In food processor, place chickpeas, 1/4 cup of the reserved liquid, spinach, lemon juice, tahini paste, paprika, cumin and salt. Cover; process 30 seconds, using quick on-and-off motions; scrape side.
  • 2
    Add additional reserved bean liquid, 1 tablespoon at a time, covering and processing, using quick on-an-off motions, until smooth and desired dipping consistency. Garnish with bell pepper. Serve with popcorn snack chips.

Tips from the Betty Crocker Kitchens

  • tip 1
    Tahini is a thick paste made from ground sesame seed and is a typical ingredient in hummus. Look for it in the ethnic section of your grocery store near the peanut butter, in food co-ops or at Asian markets.

Nutrition

140 Calories, 3 1/2g Total Fat, 4g Protein, 22g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
270mg
11%
Potassium
150mg
4%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
13%
Sugars
0g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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