To Die For Recipe: Healthy Spinachy Hummus

I am crazy about green food. Adding leafy greens to any recipe automatically boosts its appeal and health factor (to me at least!). Hummus (or any dip, for that matter) is especially easier to inject with spinach, kale or parsley (my top three favourite leafy greens) and it’s quick to make if you’re in a pinch. Warning: if you don’t like garlic and lemon a lot, this may not be the hummus recipe for you.

2 cans (19oz/540mL) chickpeas
1/2 c. tahini paste
1/4 c. good extra virgin olive oil (an important ingredient to choose carefully)
2 big handfuls spinach, chopped (I used Tyee spinach from Shalefield Organic Farm)
6 big cloves garlic (at least!) (Roasted is best)
4 tbsp fresh lemon juice
1/2 tsp cumin (optional)
Salt and pepper (to taste)


  • Add all ingredients to your big food processor and blend until creamy
  • As a healthy alternative to pita bread or chips, serve on cucumber wedges
  • Garnish hummusy cucumber wedges with crispy roasted chick peas (optional)

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