Recipes · Uncategorized

Spinach Hummus

I love hummus and could easily it it every single day.

I think that’s something that my boyfriend finds mildly annoying – I can eat the same food over and over again and usually do just that šŸ˜‰

I don’t think he wants to eat stir-fries 4 times a week, but since I do most of the cooking, he eats it, too.

Back to hummus: I’ve made plenty of variations before, including ones with beetroot, basil and tomatoes, sweet versions with chocolate chips, but for whatever reason never thought of adding spinach.

It’s really tasty, and can make a great dish for a themed party if you’re after that sort of thing. I personally really like making healthy dips like hummus when I have a party and serve it with different types of cut up vegetables as well as crackers or/and crisps.


Spinach Hummus


  • 1x 400g can of chickpeas, drained – keep the liquid
  • 1 bunch of fresh basil
  • 2 whole sun dried tomatoes – optional
  • 2 handfuls of spinach
  • salt and pepper to taste
  • 1 teaspoon of tahini
  • 1 teaspoon of good olive oil
  • juiceĀ of 1/2 lemon
  • 1/2 teaspoon of smoked paprika powder
  • saved liquid of the can of chickpeas or water, as needed (I usually use all the chickpea liquid and about 3 tablespoons of water)
  • chilli to taste – optional


Combine all ingredients in a food processor and blend until desired consistency is reached.

Serve in a bowl with some extra pepper, a small drizzle of olive oil and basil.

Keeps in the fridge for a week if you can resist eating it all at once!


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