Spinach Hummus Mayo Dip — Easy Recipe and Tips
This spinach hummus mayo dip combines the creaminess of mayonnaise with the nutty depth of hummus and the fresh flavor of spinach. It’s a versatile spread for sandwiches, a dip for vegetables, or a tasty addition to appetizers. The recipe is quick, requires minimal cooking, and yields a smooth, well-balanced flavor profile that appeals to both hummus lovers and those looking for a creamy, herb-forward spread.
Ingredients (approximate)
- Cooked or blanched spinach, well drained
- Hummus (store-bought or homemade)
- Mayonnaise (regular or light, depending on preference)
- Garlic (fresh or powdered, to taste)
- Lemon juice for brightness
- Olive oil (optional, for smoother texture)
- Salt and pepper to taste
- Optional: herbs (parsley, dill), chili flakes, or a pinch of cumin
Method
- If using fresh spinach, briefly blanch it in boiling water for 30–60 seconds, then plunge into ice water. Squeeze out as much water as possible to avoid a watery dip.
- In a food processor or blender, combine spinach, hummus, and mayonnaise. Start with a 1:1 ratio of hummus to mayo and adjust for desired creaminess.
- Add garlic, lemon juice, and a drizzle of olive oil. Blend until smooth. Pause to scrape down the sides and check texture.
- Season with salt, pepper, and any optional spices. Blend briefly to incorporate.
- Taste and adjust seasoning or acidity. If the dip is too thick, thin with a little water, lemon juice, or extra olive oil.
- Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of herbs, or crushed red pepper if desired.
Serving Suggestions
- Serve chilled or at room temperature with pita bread, crackers, or fresh vegetables.
- Use as a sandwich spread for added moisture and flavor.
- Pair with grilled meats or roasted vegetables as a flavorful condiment.
Storage
Store the dip in an airtight container in the refrigerator for up to 3–4 days. Stir before serving. If separation occurs, simply whisk or blend briefly to recombine.
Video tutorial for making this dip is available in the original source:
