Spinach Hummus

Healthy snacking never tasted so good!  This Spinach Hummus is a delicious twist on classic hummus.  

This Spinach Hummus is the latest hummus recipe that I’ve been crushing on lately.  I was actually just telling a friend of mine today that it seems like every time I make a new hummus recipe, and then that new hummus becomes my new favorite.  It’s no different with this one.

This vibrant green hummus has a slightly peppery flavor due to the micro arugula that I added to the mix.  Micro arugula is  a “micro green” .  Micro greens from a variety of 25 different vegetables contained higher concentrations of vitamins and carotenoids than their fully grown counterparts.  Microgreens are more tender than their mature counterparts, but they have just as much flavor.  Micro greens are grown in soil which increases their beneficial nutrients and they’re harvested between 7 to 14 days after germination.  Unlike micro greens, sprouts are grown in water.

Hummus Recipe Without Tahini

• Garbanzo beans (canned)
• Organic baby spinach leaves
• Micro arugula (regular arugula leaves work as well)
• Organic cilantro
• Organic green onions, chopped (white and light green parts)
• Garlic
• Extra virgin olive oil
• Organic lemon juice

Find printable recipe with the measurements below.

How To Make Hummus Without Tahini

1. Blend garbanzo beans in the food processor and process for just a minute to break them apart
2. Add the spinach, arugula, cilantro, green onions and garlic and blend for another minute or two
3. Slowly add olive oil and process for 2 to 3 minutes until the mixture turns smooth.
4. Add the lemon juice and salt and process another 30 seconds

Looking For More Dip Recipes 

• Jalapeño Hummus 
• Avocado Hummus 
• Greek Yogurt Ranch Dip
• Chipotle Black Bean Dip
• Tzatziki 

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Yield: Serves 6

Spinach Hummus

Prep Time 15 minutes

Total Time 15 minutes

Healthy snacking never tasted so good!  This Spinach Hummus is a delicious twist on classic hummus.  

Ingredients

• 2 15-ounce cans organic garbanzo beans, rinsed and drained
• 2 cups organic baby spinach leaves
• 1 cup micro arugula (regular arugula leaves work as well)
• 1/4 cup organic cilantro
• 2 organic green onions, chopped (white and light green parts)
• 1 clove garlic, minced
• 1 cup extra virgin olive oil
• 1 tablespoon organic lemon juice
• 1 pinch of sea salt

Instructions

1. Place the garbanzo beans in the food processor and process for just a minute to break them apart..
2. Add the spinach, arugula, cilantro, green onions and garlic and blend for a minute.
3. Slowly pour the olive oil through the feed on the processor and process for 2 to 3 minutes until the mixture turns smooth.
4. Add the lemon juice and salt and process another 30 seconds.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 568Total Fat: 40gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 0mgSodium: 77mgCarbohydrates: 42gFiber: 12gSugar: 7gProtein: 15g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.