Spinach Hummus Recipe

I started making my own hummus a few months ago after I spent the weekend at my sister-in-law’s and she had homemade hummus.

There are some excellent commercial hummus products on the market, but the flavor of hummus that is made in your own kitchen has such a fresh taste.  It’s inexpensive to make and there are endless add-ins that you can mix together to make a variety of healthy flavors.

This is a basic hummus recipe that includes a half of a cup of fresh spinach.  The flavor and texture are both excellent. 

Spinach Hummus


  • 1 can garbanzo beans/chickpeas (15 oz), drained
  • 1/2 cup fresh spinach, chopped
  • 1/4 cup tahini
  • 2 tablespoons garlic
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt

In a food processor, process beans, garlic, spinach and olive oil. Add lemon and salt and blend. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.

Spinach hummus can be made up to two days in advance. Store in airtight container in the refrigerator. It can be served hot or cold. Serve with fresh veggies, pretzels or pita chips.


(1 serving = 2 tablespoons) Calories 70; Fat 4 g; Sat fat 0; Cholesterol 0; Sodium 105 mg

Hummus makes a delicious party snack or appetizer for your own party or to take if you’re a guest. If you keep the beans, tahini and lemon on hand you’ll never be more than a few minutes away from a delicious concotion.

 What’s your favorite hummus recipe?

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