Warm Hummus & Spinach Skillet with Toasted Pita

Warm Hummus & Spinach Skillet with Toasted Pita ingredients

• 2 pita breads
• 2 tbsp extra virgin olive oil
• 1/2 medium yellow onion
• 2 garlic cloves
• 4 cups mature spinach
• 1.5 cups commercial hummus
• 1 tbsp lemon juice
• 1 medium carrots
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp salt
• 1/8 tsp black pepper

How to make Warm Hummus & Spinach Skillet with Toasted Pita

1. Preheat your oven to 400°F (200°C) and slice the 2 pita breads into wedges. Drizzle them with 1 tablespoon of extra virgin olive oil and season with a pinch of salt. Arrange on a baking sheet and toast for 5-7 minutes, or until golden and crisp.
2. While the pita toasts, prepare the vegetables: Dice the 1/2 medium yellow onion and mince the 2 garlic cloves. Wash and thoroughly dry the 4 cups of mature spinach. Peel the medium carrot and shred it finely for garnish.
3. Heat 1 tablespoon of extra virgin olive oil in a large skillet or frying pan over medium heat. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until it softens and becomes translucent.
4. Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
5. Stir in the 4 cups of mature spinach in batches if necessary. Cook, stirring frequently, until the spinach wilts completely, which should take about 3-5 minutes. Season the spinach and onion mixture with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
6. Reduce the heat to low. Add the 1.5 cups of commercial hummus to the skillet with the cooked spinach and onion. Gently stir to combine and warm the hummus through for 2-3 minutes, ensuring it does not boil or stick to the pan.
7. Remove the skillet from the heat and stir in 1 tablespoon of lemon juice. Taste and adjust seasoning as needed.
8. Divide the warm hummus and spinach mixture between two bowls. Top each serving generously with the freshly shredded carrots and a sprinkle of 1/4 teaspoon of red pepper flakes, if using.
9. Serve immediately with the warm, crispy pita wedges for dipping and scooping.

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