Spinach Hummus

If you love hummus but want to add a little something green and vibrant to the mix, this Spinach Hummus is a delicious, nutrient-packed twist you’ll want to keep on repeat. It’s everything you love about classic hummus — creamy, garlicky, and satisfying — with the added bonus of fresh spinach, zesty lime, and herbaceous basil for a flavor that feels bright and balanced.

This recipe is unique with an extra zip of citrus, subtle basil undertones, and a gorgeous green color that makes it the star of any snack board.

Why You’ll Love This Recipe:

Packed with greens, fiber, and plant-based protein

1. Lime + basil gives it a refreshing, unique twist

2. No cooking needed — just blend and go

3. Great for dipping, spreading, or dolloping

4. Vegan, gluten-free, and meal-prep friendly

Final Thoughts:

This Spinach Hummus with Lime and Basil is more than just a colorful upgrade — it’s creamy, craveable, and layered with flavor. Whether you're serving it on a snack board, spreading it in wraps, or spooning it over grain bowls, it’s a fresh, feel-good addition to your rotation.

Healthy has never looked (or tasted) this green and good.

Yield: 1 1/2 cups

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Spinach Hummus

Prep time: 10 MinTotal time: 10 Min

If you love hummus but want to add a little something green and vibrant to the mix, this Spinach Hummusis a delicious, nutrient-packed twist you’ll want to keep on repeat. It’s everything you love about classic hummus — creamy, garlicky, and satisfying — with the added bonus offresh spinach,zesty lime, andherbaceous basil for a flavor that feels bright and balanced.

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Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed (save a few tbsp of liquid)
• 2 cups fresh baby spinach, packed
• ¼ cup tahini
• 2 tablespoons lime juice (or lemon, if preferred)
• 1 teaspoon lime zest
• 1 small garlic clove (or ½ if you prefer mild)
• 2 tablespoons fresh basil leaves (or parsley for a more classic flavor)
• ½ teaspoon ground cumin
• ¼ teaspoon salt (plus more to taste)
• 2–4 tablespoons olive oil
• 2–3 tablespoons cold water or aquafaba (chickpea liquid)

Instructions

1. In a food processor, combine chickpeas, spinach, tahini, lime juice, lime zest, garlic, basil, cumin, and salt. Pulse a few times to start breaking it down.
2. With the processor running, slowly drizzle in olive oil and 2–3 tablespoons of water (or aquafaba). Blend until very smooth and creamy, scraping down the sides as needed. Add more oil or water to reach desired consistency.
3. Taste and adjust salt, citrus, or garlic to your liking. Want it tangier? Add more lime. Creamier? Add a splash more tahini or oil.
4. Scoop into a bowl and garnish with a swirl of olive oil, a sprinkle of cumin or chili flakes, and extra chopped basil or sesame seeds if desired. Serve with pita, crackers, sliced veggies, or as a sandwich spread.

Notes

No basil? Sub in parsley, cilantro, or dill.

Add protein: Blend in hemp seeds or edamame for a higher-protein version.

Turn up the heat: Add a pinch of cayenne or a slice of jalapeño.

Storing: Keep in an airtight container in the fridge for up to 5 days.

Freezing: Yes! Freeze in small containers and thaw overnight in the fridge.

Nutrition Facts

Calories

1032

Carbs

80 g

Cholesterol

0 mg

Fat

69 g

Fiber

24 g

Net carbs

56 g

Protein

35 g

Sat. Fat

9 g

Sodium

1914 mg

Sugar

1 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.