A beautiful appetizer to serve at your next holiday party! This Roasted Garlic and Spinach Hummus is not only pretty, but tastes delicious too.
This post is sponsored by Sprouts Farmers Market. All opinions are my own. Thanks for supporting brands that make Zen & Spice possible!
We’re in full swing of the holidays! I love this time of year. The decorations, cheery music, cozy blankets and yummy smelling Christmas candles. It’s finally cooling down here in Texas– it has been in the low 60’s all week! For you northerners, I know that doesn’t too cold. But to us, it’s wonderful :)
Whether you’re planning a holiday party or going to a potluck, I’ve got the perfect appetizer for you. It’s actually vegan by nature, so you can bring it to parties where you’re expecting vegans/vegetarians and it’ll make them happy! If you’re not though, it’s perfect for carnivores alike. Everyone loves a good hummus dip!
I made a video to show you how easy it is to make this hummus:
The baby spinach, parsley and chives turns this hummus a brilliant green, and the pomegranates help add that holiday touch of red. It’s like a wreath in a bowl. That you can dip carrots into.
It displays beautifully and is the perfect centerpiece for your holiday smorgasbord! It keeps well in the fridge for days, so you can prep it ahead of time. Adding the ice cold water during the pureeing process helps to keep the green bright — otherwise the heat of the blades on the food processor might turn it a pea-green color.
A side note — if you live in the Dallas / Fort Worth area, I will be demoing this recipe along with two other holiday appetizers this Wednesday! You can register for FREE for my Healthy Holiday Appetizer demo at Sprouts Farmers Market in Frisco, on 12/13 at 6pm. Hope to see you there!
Here’s the recipe for Roasted Garlic & Spinach Holiday Hummus:
Roasted Garlic & Spinach Holiday Hummus
- 1 head garlic
- 1 15oz can garbanzo beans, drained and rinsed
- 2 Tbsp tahini
- juice from half a lemon
- 1 cup baby spinach
- 1/4 cup fresh Italian parsley
- 2 Tbsp chives
- 1 tsp garlic powder
- 3/4 tsp salt
- 4 Tbsp olive oil
- 1 Tbsp ice cold water
- pomegranate arils, parsley and chives for garnish
- baby carrots, bell peppers, crackers for serving
How to roast the garlic:
Preheat your oven to 400 F. Peel off the loose outer layers of the head of garlic. Slice off about 1/4 inch off the top of the garlic head. Drizzle a couple teaspoons of olive oil over and cover the bulb with aluminum foil. Bake for 30 minutes. Let cool, and use half of the roasted cloves for the dip. Save the other half in the fridge for another recipe or for spreading onto toasty bread!
For the hummus:
Add the roasted garlic, beans, tahini, lemon juice, baby spinach, parsley, chives, garlic powder, salt, 2 Tbsp of olive oil and 1 Tbsp cold water to a food processor. Puree until smooth, adding the rest of the olive oil through the lid of the processor.
Garnish with pomegranate arils, more parsley and chives. Serve with crackers and fresh veggies.