Spinach Chickpea Hummus

Forget store-bought hummus, which is not over-priced but also packed with preservatives! Bet you didn't know that hummus is SO easy and quick to make and (
[Total: 2    Average: 5/5]


Forget store-bought hummus, which is not over-priced but also packed with preservatives! Bet you didn’t know that hummus is SO easy and quick to make and (in my opinion) much tastier than the pre-packaged stuff!

The great thing about making your own hummus is that you can improvise and substitute or add a variety ingredients to personalize the flavour profile…such as adding fresh spinach in this case ;-)


This variation of the traditional recipe has become a favourite in our home. It sort of happened by accident…I had some leftover spinach in the fridge and decided last minute (as I usually do when creating new recipes) to add it to the blender.

We actually prefer this to the original recipe. The mild flavour of the spinach doesn’t overpower the hummus yet adds a mild, sweet flavour, perfectly balanced by the spicy cumin and sour sumac.

Actually, if baby (or anyone in the family for that matter) doesn’t like spinach you might be able to get away with sneaking this into a family meal. (You could always say there’s parsley or basil in it!).


For a more detailed hummus recipe and a ton of ideas on how to serve it, hop on over to my recipe; Creamy Chickpea Hummus.


(Yields about 2 cups)
1 (450g) can chickpeas
1 cup organic spinach
2 heaping tbs. sesame paste
1 tbs. plain Greek yogurt (optional)
juice of one lemon
1-2 garlic cloves, minced
1 tsp. ground cumin powder
2 tbs. extra-virgin olive oil
2 tbs. distilled water
1 tsp. sumac (optional)
salt to taste

Here’s the QUICK and EASY preparation:
1) Drain and rinse the chickpeas. Transfer to a clean kitchen towel and roll vigorously in the towel to remove the skins.
2) Discard the skins and add the chickpeas to a large food processor with the remaining ingredients.
3) Blend until smooth and creamy. If desired, add more olive oil or lemon juice to adjust consistency.
4) Adjust seasoning to taste before serving.
5) Store in an air-tight container in the fridge for up to one week or in the freezer for up to 3 months. (*To get back that creamy texture when removing from the freezer simply blend again with a touch more of oil or lemon juice to smoothen.)

Garnish with a drizzle of olive and a pinch of sumac.


Serve with raw veggies, such as carrots, peppers, or broccoli or with crackers, pita chips, or nachos.


Spinach Chickpea Hummus written by Lisa Codina average rating 5/5 - 2 user ratings
  • MonkeyMum

    this is scrumptious! Can never make smooth creamy hummus no matter how much energy I expend. This was brilliant. Used frozen spinach as I had 2 bags (why?!) in the freezer and not enough room for tasty stuff. This makes having frozen spinach worth the freezer space. Awesome and so so easy. Thanks.

    • Lisa @bitesforbabies

      Awesome! So glad you loved it! It IS easy, isn’t it?! I never would have thought of using frozen spinach…wasn’t it watery? Maybe I’LL try it next time with frozen spinach! Thanks for the feedback ;-)

      • MonkeyMum

        I didn’t add any extra water. And an extra spoon of yoghurt so . .. might have been otherwise? :-)

        • Lisa @bitesforbabies

          Makes perfect sense…good call ;-)