Spinach & Roasted Onion Hummus

Don’t be put off by the idea of making your own hummus. It’s actually very easy, and knocks the socks off the bought stuff.

If you’re planning ahead, it’s always good to soak and cook your beans from scratch, but tinned work really well too.

I love the flavours of roasted onion and garlic, but if you want the five-minute version, use them raw. Just bear in mind the onion/garlic breath might be a bit stronger!

Spinach & Roasted Onion Hummus

Ready in 40 minutes. Serves 6 as a dip


  • 1 small onion
  • 1 garlic bulb
  • 1 can chickpeas
  • 2 tablespoons tahini
  • 1 cup (about 2 handfuls) fresh spinach (or 2 balls frozen spinach, defrosted)
  • Juice of 1-2 lemons (depending on taste)
  • Good pinch Himalayan rock salt
  • 1/4 cup water


Heat oven to 180°.

Wrap onion and garlic separately in tin foil and roast on a tray for 20-30 minutes. When soft to touch, remove and allow to cool.

Drain chickpeas and add to blender with tahini and lemon juice. Peel skin off onion and squeeze roasted garlic out of the skin, and add both to blender.

Add a decent pinch of rock salt (don’t go crazy: you can add more later) and half the water and blitz until smooth. Add the spinach and blitz again.

Add more water as necessary. Taste, adding more lemon and/or salt if preferred.

Serve with raw veg and crostini.

A few extra notes:

  • If you want to make a few different, just double the mix, and once it’s blended, divide into as many flavours as you want, add the extra ingredient and blend. Looks impressive; takes 5 minutes.
  • For different flavour options, swap out the spinach for cheese or red chilli; or try sundried tomatoes in place of the spinach and onion.
  • This hummus works brilliantly as a butter replacement in sandwiches.