This Spinach Hummus is the perfect way to sneak in extra healthy veggies! It’s super easy to make in under 10 minutes with chickpeas, spinach and arugula and makes the perfect filling and satisfying vegan snack!
Spinach Hummus Recipe
If there’s one thing my family always has stocked in our fridge, it’s hummus. This Spinach Hummus tastes so fresh and takes your regular hummus up that flavor notch.
Not only is it super and cheaper to make your own hummus, but you control the quality of ingredients that go into it.It’s the perfect healthy snack to have on hand and makes a great appetizer! Plus it’s so easy to whip up so you really have no excuse not to make it.
This hummus is so easy, simple and super satisfying. Serve with some pita bread, chips or some raw veggies. It’s also delicious as a sandwich spread – or enjoy it straight from the bowl.
My family loves spreading it on toast, sandwiches and wraps to add a little something extra.
For this Easy Hummus recipe, you will need:
This homemade hummus comes together with a handful of basic ingredients. Here’s everything you’ll need:
- Chickpeas: You’ll need one 15-ounce can.
- Garlic Cloves: I use two.
- Tahini: Made from crushed sesame seeds, tahini provides texture and flavor to the dip.
- Spinach: you’ll need 2 cups of loosely packed baby spinach.
- Arugula: just a cup to add a peppery flare.
- Cilantro: to add some freshness.
- Fresh Lemon Juice: About one lemon’s worth.
- Salt: You’ll need half a teaspoon.
- Cumin: This earthy spice adds depth of flavor to the dip.
- Smoked Paprika: For a touch of spice and smokiness, to taste.
- Olive Oil: For consistency.
Plus any other seasonings you like. I love adding roasted garlic to bump up the flavor. Or even some cayenne pepper and red pepper chili flakes for a kick of heat.
How to Make Spinach Hummus
Making your own spinach hummus at home is a simple, stress-free task. You just to need to blend up all the ingredients in a food processor!
- Blend Ingredients: In the bowl of a food processor, combine spinach, arugula, cilantro, garlic cloves, lemon juice, olive oil, and salt and pepper. Close the top, and process until greens break down.
- Add Oil: Add chickpeas and reserved chickpea liquid and process until smooth and creamy. Keep blending and add more olive oil as needed until creamy. Adjust seasoning as needed.
- Enjoy! Serve and top with an extra drizzle of oil and sesame seeds.
If you’d like a more non-traditional hummus, that’s totally an option too! Here are some easy ways to change it up:
- Add Nuts: Instead of topping your hummus off with sesame seeds, feel free to use your favorite nuts. Toast them or leave them raw – whatever works!
- Spice it Up: Some extra smoked paprika or a sprinkle of chili powder would pack a little more heat into this hummus. Yes, please!
- Hummus with Lime: I’m all about the citrusy notes in this hummus. Fresh lime juice works just as well as lemon juice, but it provides a slightly different flavor. Try it out!
How to Store Sweet Potato Hummus
Sweet potato hummus should be stored in the fridge. Keep it in an airtight container and enjoy it within 2-3 days. If you’d like to freeze it, just make sure it’s in a freezer-safe container and eat it within 2 months. Thaw frozen hummus in the fridge before use.
What to Serve with Spinach Hummus
There are endless ways to serve hummus. I swear it tastes amazing with everything! These are the ideas we often gravitate toward:
- Serve with Salad: Creamy sweet potato hummus tastes amazing with a fresh Falafel Salad. It’s a healthy lunch or dinner that the whole family will love!
- Dip, Dip, Dip! Put this hummus in a bowl and go to town with tortilla chips, fresh veggies, multigrain crackers—you name it.
- Wrap it Up: Homemade hummus is a delicious addition to tacos, burritos, or these crunchy Vegan Lettuce Wraps!
- Make Hummus Pasta: Yes, you can put hummus on pasta! And it tastes incredible. It makes a creamy, ultra-flavorful sauce that coats each noodle perfectly.
- Spread Onto Sandwiches: If you like burgers and sandwiches, consider adding this hummus like you would with mayo or ketchup. Perfection!
- Pair with Raw Veggies: Homemade hummus is a great tool to get your kids to eat more vegetables and this veggie platter is perfect! It transforms raw carrots and celery into a crave-worthy snack!
- Pair with Chips: Need a quick snack or appetizer? Simply serve sweet potato hummus as a dip for your favorite chips!
- Spread onto Bagels: I’m obsessed with spreading this hummus onto bread and Homemade Bagels. Yum!
Tips for Success
This recipe is super straightforward, but I do have some helpful tips to share before you get started.
- Add Oil While Blending: Don’t pause your food processor when you add in the olive oil. Pour it in slowly while the dip is pulsing until it gets nice and smooth.
- Season to Taste: Before you serve your hummus, be sure to give it a taste to make sure you’re happy with the flavor.
How to Store Hummus
Keep leftover hummus in an airtight container in the fridge and enjoy it within 2-3 days. If you want a quick way to make sure your hummus stays creamy, drizzle a little bit of olive oil over it before storing.
Can you freeze hummus?
Yes! You can absolutely freeze hummus so it works great for meal prep!
TO FREEZE: To freeze, be sure to store the hummus in a large airtight and freezer-safe container or portion it out into small containers. Make sure you don’t fill the container all the way to the top and leave some room because it will expand as it freezes.
TO THAW: Once you’re ready to serve, simply thaw out the hummus in the refrigerator the day before you want to use it. If you notice any extra water, that is completely normal. You can just dump out the extra water and use a fork to stir well until you get a creamy consistency again. Enjoy as is or warm in the microwave for a few seconds.
More easy vegan snack recipes:
This Spinach Hummus is the perfect way to sneak in extra healthy veggies! It's super easy to make with chickpeas, spinach and arugula and makes the perfect filling and satisfying vegan snack!
- 2 cups loosely packed spinach
- 1 cup arugula
- 2 tablespoons cilantro
- 3 garlic cloves
- 1/4 cup lemon juice
- 1 cup olive oil , plus more as needed
- salt and pepper to taste
- 4 cups canned chickpeas (garbanzo beans) , drained and rinsed, reserve 1/4 cup of canned chickpea liquid
In the bowl of a food processor, combine spinach, arugula, cilantro, garlic cloves, lemon juice, olive oil, and salt and pepper. Close the top, and process until greens break down.
Add chickpeas and reserved chickpea liquid and process until smooth and creamy. Keep blending and add more olive oil as needed until creamy. Adjust the seasoning.
Serve and top with an extra drizzle of oil and sesame seeds.