Green Hummus: Spinach Basil Spread

Green Hummus: Spinach & Basil Spread

Alert!! This is the best hummus I've EVER made! Two new ingredients gave it a creamy & delicious texture and taste: Spinach & Xanthan Gum.

Spinach Basil Hummus:

  • 1, 15oz can chickpeas, drained & rinsed
  • 4 Tablespoons tahini
  • 2 Tablespoons olive oil
  • 1/2 cup water
  • 2 Tablespoons nutritional yeast 
  • 1 clove garlic
  • 1/4 teaspoon Xanthan Gum
  • 1/2 cup fresh basil
  • 1 cup baby spinach leaves
  • S&P

All the fixins for a perfect panini
I was a little skeptical at first when I started researching GF foods and saw Xanthan gum in everything. It is a weird name & seems "unnatural." But, I did a little research and decided to go for it and buy: Bob's Red Mill brand. To me this brand seems trustworthy--could be a mistake & definitely a marketing ploy (learning more about marketing due my latest Mad Men obsession). Something about those little bags & the way the put them in boxes & then sky-rocket the prices--but here in Memphis is about as good as it gets.

The front of the package says:

Xanthan Gum is made from the outer layer of tiny, inactive bacterium called Xanthomonas campestris. (well that means a whole lot??). It is an excellent all-purpose thickener for dressings, gravies and sauces. Its unique ability to hold small particles of food together make it the ideal substitute for gluten in gluten-free baking. Most recipes call for only 1 or 2 teaspoons, so it goes a long way (good thing b/c a 8oz package is about $10.)

Panini was filled with: Market Fresh Roasted Zuccihini & Squash, Onions, Eggplant, Spinach & Daiya Vegan Cheese

The thing I found the most intersting about Xanthan Gum was the nutrition facts. For 1 T: 30 calories & 7 grams Fiber!! That is a lot of fiber--but you also will never use 1 T--more like 1 t for a whole recipe & I've started putting 1/4 teaspoon in my oats which brings us to 1/2 gram fiber for 1 serving--but hey it is something!

Then I went to assembly the panini--I'm sure y'all are tried of hearing about my veggie paninis--but I believe this is my most favorite thing I've made since I've start blogging. So you better make it asap if you haven't--you are missing out. Everyone always complains about being bored with their lunch options. This is the perfect solution. You can change up the hummus, veggies, greens & cheese to create a different sandwiches throughout the week. If you roast the veggies in advance the whole process takes less then 10 minutes.

Veggie Panini
  • 2 slices Ezekiel Bread (or GF option)
  • 2 Tablespoons Spinach Basil Spread
  • 1/2 mixture of roasted veggies
  • Handful of Baby Spinach, Fresh Basil or Arugula
  • 1 T Daiya Vegan Cheese (or favorite cheese)

The sandwich is very filling:

350 Calories
12grams fat
13grams fiber
13 grams protein

Paired with a side and this makes the perfect lunch.

I don't have a panini maker (I do have a George Foreman--but it was in a cabinet somewhere & I'm too lazy), so I made my own very dangerous contraption. The kettle had water in it too, so that helped even more!

Homemade Panini Press
Anyone else know anything about Xanthan Gum? Thoughts? Ideas? Concerns? I'm still a little hesitant...


  1. Maybe Bek will get two panini presses as wedding gifts, and will donate one to you! I think your teetering kettle rig was a cry for help...:):) That green hummus looks lurvely, by the way.

  2. ...and about xanthan know more than I do! As far as a thickening/binding agent, I generally use flaxseed meal in a little boiling water (when I'm in one of my occasional vegan phases).