Healthy Homemade Spinach Hummus Recipe

This Spinach Hummus Recipe is a perfect healthy snack for any occasion. Made with chickpeas and leafy greens this delicious hummus has a bright green color and tastes amazing. You will love how easy it is to whip up a healthy batch of hummus made with one of the most nutritious vegetables.

Homemade spinach hummus in a blue serving dish.

If you prefer a classic hummus check out this Homemade Hummus recipe. It’s always a favorite in our house. 

Why You’ll Love This Recipe

  • One great thing about this delicious recipe is that you only need a few simple ingredients so you don’t have to spend a lot of time combing the aisles of your local grocery store looking for something special. 
  • Spinach is healthy for you (WebMd) and packed with nutrients to support your bones, eyes, skin, and blood.
  • You can also keep these ingredients on hand in your pantry and fridge so that you can whip up this perfect appetizer regularly for your family or when you need a quick appetizer when entertaining.  
  • This green hummus has a beautiful color that will stand out on your table. 
Hummus in a small bowl with vegetables and pita chips on the side.

Ingredients Needed

This creamy hummus recipe only requires a few pantry staples, and a couple of fresh ingredients so pick up these tasty items on your next trip to the store so that you can share this delicious recipe with your friends and family. 

  • garbanzo beans – these are also called chickpeas. I buy them in a can, not dried.
  • garlic clove
  • lemon juice
  • tahini – this is found in the condiment section of your grocery store. Sometimes you will find it near the nut butters.
  • water
  • fresh spinach – I like to use baby spinach for this recipe, but you can use mature spinach if you would like.
  • garnish – extra virgin olive oil, Everything Bagel seasoning, za’atar spice, chopped herbs like chives, parsley, or cilantro.
Spinach hummus recipe ingredients on.

What is Baby Spinach?

Flat-smooth leaf spinach, also called baby spinach is picked at an early stage, by 30 days of planting. Mature spinach is picked in 45-50 days.

Baby spinach also tastes sweeter than full-grown spinach.

How to Make This Spinach Hummus Recipe

Making this homemade hummus is simple, so just follow these step-by-step instructions or find the full recipe at the bottom of this post so that you can enjoy this creamy dip in no time. 

Step 1: Prepare the garbanzo beans and spinach

Drain and rinse the garbanzo beans. Then remove the skins from the beans as shown in this basic hummus recipe post. Rinse spinach in a colander, dry it, and remove the stems.

Step 2: Make the hummus mixture

To a food processor add the garbanzo beans, garlic, lemon juice, tahini, and water. Blend until smooth. 

Step 3: Finish making the hummus

Add the spinach, salt, and more water if needed. Blend until the desired consistency is reached. 

Step 4: Garnish

Place the prepared spinach hummus in a serving dish, and top it with chopped herbs or a seasoning blend of your choice. Serve with sliced vegetables and bread.

What To Serve With This Dish 

Hummus is great when served with your favorite dippers. I like to serve hummus with crostini, Air Fryer Pita Chips, bell pepper sticks, carrots, or sliced cucumbers. You can also use it as a sandwich spread or on top of your favorite lunch wrap. 

Hummus makes a great afternoon snack. I like to premake a snack tray with vegetables and hummus.

Hummus tray with vegetables in a plastic storage container with pita chips on the side.

Substitutions and Additions

Are you looking for some ways to personalize this spinach hummus recipe to suit your tastebuds? Here are a few of my favorite tried and true swaps for this recipe. 

  • Try using spinach broccoli microgreens instead of chopped spinach for a little more earthy flavor. 
  • Feel free to get creative and change the flavor of your dip by adding in your favorite fresh herbs. Fresh rosemary and parsley are both great ideas for this dip. If you aren’t a fan of garlic, then you can leave it out of the dip.
  • Roasted red pepper can be added to this dip for a little extra punch of flavor. Don’t let the brown hue color of the mixed peppers and spinach throw you off. It’s super tasty!

How To Store

Storage – Store your hummus in an airtight container in the fridge for up to a week. Make sure to stir well before serving as some separation may occur over time.

Freezing –  Hummus freezes well so freeze it in an airtight container for up to 3 months. To thaw, place it in the fridge overnight and then stir well before serving.

An overhead view of spinach hummus with a slice of red bell pepper dipping in getting a scoop.

Sandra’s Pro Tips

Here are a few tips that you can use to ensure that this recipe turns out perfectly for you when you make it. 

  • Use a food processor or high powdered blend for the smoothest hummus. I have a small KitchenAid food processor. Vitamix or Ninja blenders are also other great brands that have strong blending motors.
  • Add the water to the hummus one tablespoon at a time, you don’t want to end up with runny hummus. 
  • The chickpea skins should be removed easily from the chickpeas. If they don’t come off easily, try purging them in boiling water for a few minutes before blending.


Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe. 

What is tahini made of? 

Tahini is made from ground sesame seeds. It has a nutty flavor and adds a creamy texture to hummus.

Can I make this recipe without tahini?

Yes, you can make this recipe without tahini by substituting it with an equal amount of smooth peanut butter or almond butter.

Where did Hummus originate? 

Hummus originated in the Middle East, specifically in countries like Syria, Lebanon, and Israel. It has been a staple dish in these regions for centuries.

Can I use regular spinach or frozen spinach?

Yes, regular full-size spinach instead of baby spinach can be used in this recipe with great results. However, I do not recommend using frozen spinach. The texture and color will not be appealing.

Spinach dip made with garbanzo beans in a blue serving dish with sliced vegetables and pita chips on the side.

Other Delicious Dip Recipes You May Enjoy

Homemade spinach hummus in a blue serving bowl surrounded with vegetables.

Easy Homemade Spinach Hummus Recipe

Try this easy-to-make Spinach Hummus Recipe for a healthy and delicious dip Packed with nutrients. Serve as an appetizer or spread in wraps or sandwiches.
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Course: Appetizer
Cuisine: American
Keyword: Spinach Hummus Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8 servings
Calories: 139kcal
Author: Sandra Shaffer


  • colander
  • food processor or blender
  • Serving bowl


  • 1 15 ounce garbanzo beans dained and rinsed with the skns removed
  • 1 medium garlic clove peeled and smashed
  • 1 lemon juiced
  • 1/4 cup tahini
  • 1/3 cup water add additional tablespoons as needed for smooth consistency
  • 1 cup baby spinach packed with stems removed
  • 1/8 teaspoon Salt adjust to taste
  • Garnish: Chopped herbs, extra-virgin olive oil, Everything Bagel seasoning, za’atar spice.


  • Prepare garbanzo beans, drain, rinse, and remove the skins from the beans (optional). Place spinach in a colander, rinse under running water, drain, and gently blot dry with paper towels or a clean kitchen towel.
  • Place the garbanzo beans, garlic, lemon juice, tahini, and water in a food processor or blender. Blend until smooth.
  • Add salt (start with 1/8th teaspoon) and spinach. Blend until smooth. Add more water if needed a tablespoon at a time until the desired consistency.
  • Place spinach hummus in a serving dish and top with chopped herbs or spices; Everything Bagel seasoning, za’atar spice, or sesame seeds. Serve with a variety of vegetables and breads.


  • Regular spinach can be used in place of baby spinach. Microgreens are another alternative to spinach. 
  • Use a food processor or high powdered blender for the smoothest hummus. 
  • Add additional water to the hummus one tablespoon at a time to reach the desired consistency. 
  • If you have a hard time removing the chickpea skins, try purging them in boiling water for a few minutes.


Serving: 2tablespoons | Calories: 139kcal | Carbohydrates: 18g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 46mg | Potassium: 224mg | Fiber: 5g | Sugar: 3g | Vitamin A: 372IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Hugs Sandra Signature

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