Green Hummus
This green hummus recipe makes a flavorful spread or dip to serve with chopped veggies or chips. It’s so easy and is more flavorful than any store-bought hummus. Make this dip with minimal ingredients and loads of flavor today!
Try some more hummus recipes, such as this Smoky Hummus or this Carrot Hummus.
I thought it was time for a greens-infused hummus recipe. Bright green goodness…served on a cracker. If the color of this hummus causes you to pause, don’t worry, it’s all wholesome ingredients (think power greens).
Why This Recipe is a Winner
- Tahini paste is made from sesame seeds and adds creamy goodness to any hummus recipe
- Using lemon juice adds texture and a delicious, tangy flavor to green hummus
- Using garlic powder adds a more mellow garlic flavor without the overpowering taste of raw garlic.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Chickpeas — You’ll need a 15-ounce can of chickpeas.
- Tahini — This is sesame seed butter and can be found in health food stores. Many grocery stores carry it in the international aisle. Or you can buy it online. If you’re unfamiliar with tahini, read about how to use tahini in your cooking.
- Garlic powder — You can also use the tender cloves from this garlic confit.
- Lemon juice — use freshly-squeezed lemon juice or from a bottle.
- Tamari — Keep it gluten-free by using tamari or use soy sauce
- Olive oil
- Salt
- Oregano
- Basil
- Power greens — The best power greens include spinach, kale, and chard.
How to Make Green Hummus
- Pour all hummus ingredients into a food processor and pulse until well-combined.
- Add more water for a thinner hummus
- Scrape down the sides of the food processor bowl and then process until you achieve a fine consistency.
- Pour the hummus into a serving bowl and garnish with olive oil, pine nuts, and sliced black olives. Serve with pita bread or your favorite crackers.
Serving Suggestions
Serve green chickpea hummus with any of the following:
- Air fryer tortilla chips
- Baked Vegan Naan
- Serve it as a condiment on Sweet Potato Black Bean Burgers
Storage Tips
Store hummus in an airtight container in the fridge for up to 5 days. It can be frozen for up to 2 months.
This is a really unique green hummus recipe! However, you could make it even more interesting by transforming it into a green goddess hummus by adding some chopped chives to the recipe, too.
Homemade Hummus Recipe
I love having this green hummus recipe on-hand to serve to guests. Because it’s so colorful, people are drawn to it! You can also serve this healthy hummus as a spread in place of mayo on vegan black burgers.
Flavored hummus recipes are easy to make. I’ve even served hummus as a topping for pasta. It’s also delicious to use hummus as a condiment on vegan sandwiches.
Sometimes hummus can be a bit too garlicky. It’s great while you’re eating it but can leave your breath a little tangy. So this recipe for hummus is high on spinach and low on garlic.
Plant-Based Mediterranean Recipes
Serve green hummus as part of your Mediterranean diet. Here are even more Mediterranean recipes to try:
That’s it for this green hummus recipe. Enjoy!
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Green Hummus
Ingredients
Instructions
- Pour all hummus ingredients into a food processor and pulse until well-combined. (Begin with 1/4 cup of water and add more if you’d like a thinner hummus)
- Scrape down the sides of the food processor bowl and then process until you achieve a fine consistency.
- Pour the hummus into a serving bowl and garnish with olive oil, pine nuts, and sliced black olives. Serve with pita bread or your favorite crackers.
(The products above contain sponsored links to products we use and recommend)
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.
I love all types of Hummus! This looks fantastic Marly!
What is Bragg? I am unfamiliar! Thanks
Hi Denise,
Bragg is a liquid amino I love to use in place of soy sauce. Here’s a link: http://bragg.com/zencart/index.php?main_page=index&cPath=5
I am allergic to soy etc..I am going to have to give it a go without it…Love everything else in it..! yummers.. :o) ~Cj
This looks so yummy- I can’t wait to try it.
Yum! This looks & sounds great. Nice photos and like the way you write about pulverising the spinach 😉
Oh my goodness this looks amazing! love that color. I haven’t made hummus in quite a while, need to try this out.
Amazing!! I love my usual green monster smoothies and a good hummus — love the combo and hilarity 😉
I’m the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!
I’m with you on the garlic issue– I love me some hummus, but often I find the garlic totally overpowers the rest of the spread! This looks amazing. I share your blender obsession as well– and why NOT add spinach to your chickpeas? Great taste, amazing nutrition, beautiful color! Well done all around.
I LOVE colorful hummus! Yours is absolutely beautiful and I’m going to make it tomorrow morning 🙂
What a wonderful way to work spinach into hummus – and the color is awesome! I love hummus, but I’ve never chucked in spinach before, but this has inspired me 🙂 I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…
I just made this, and it came out just as delicious as I hoped it would! It was really easy to make too, which is a plus. I wonder how it would taste if I substituted kale for spinach…maybe I’ll try that next time. Also, FYI I pinned it on Pinterest and within a day 50 other people had repinned! 🙂
Fresh or dried herbs?
Thanks, Penelope. I forgot to add that little detail. I corrected the recipe – it should have read dried herbs. I guess sometimes it takes a village…
I love making hummus and I love spinach! I’m so totally going to make this! thank you. 🙂
This was an amazing recipe! I substituted the dried basil and garlic powder for a handful of fresh basil and a crushed clove of garlic. Just this hummus alone on bread made a fantastic sandwich!
What the heck is “Bragg”?
Hi Cathy. Bragg is a liquid amino I love to use in place of soy sauce. Here’s a link: http://bragg.com/zencart/index.php?main_page=index&cPath=5
Are you using raw spinach or cooked spinach ? Looking forward to trying this recipe. I’ve just cooked some chickpeas and I am fond of hummus!
I think fresh, raw spinach is the best. That’s what I used and it adds a nice touch of flavor (and color). I’ll change the recipe to make note of that. Thanks and I hope you enjoy it!
That’s what I thought ! I tried it immediately, it’s delicious. I changed a feuw things and used 2 garlic cloves, 1 teaspoon cumin, 1 teaspoon coriander seed and a few leaves of cilantro instead of the dried herbs that I don’t have.
Thank you for this good idea.
i did use fresh garlic, almost 2 cans of chickpeas and soy sauce [since i didn’t have any braggs]. totally LOVE this hummus. something about the combination of just those ingredients is perfect. clean, light and fresh tasting…will DEF make this again!
Made this last night – the only thing I did different was add garlic cloves instead of garlic powder.
I thought it was too salty. I added another can of chickpeas & added freshly ground pepper. Still a little salty but overall …delish!
Great idea to add spinach! Recipe was good but I also agree that it was too salty. Added another can of chickpeas and that helped.
Salt is one of those “eye of beholder” things – each person has a different capacity for it. Great idea to add another can of chickpeas!
Hi –
I thought this looked so good but had an issue with liquidyness! It was so wet!!! It didn’t form a nice thick hummus.
Hi Rebecca
I guess I like hummus that isn’t quite so thick, but that said I did adapt the recipe to say 1/4 – 1/2 cup of water. That way people can begin with a quarter cup and add more if they want it thinner. Thanks for your feedback…it’s always appreciated!
Hi Marly,
It looks a great and healthy idea. I was just wondering how to prepare more spinach and I found this lovely recipe. I also have a couple of questions, can I use frozen spinach instead of fresh spinach? If yes, is it the same measure (2 cups)?
Thank you in advance!!
Hi Karina
I have never tried frozen spinach with this recipe. It could be tricky because frozen spinach will be wilted when it thaws. If you want to give it a try, I would eliminate the water requested in this recipe and just add it if you need it at the end. Good luck! Marly
I’m making this tonight. I keep all these ingredients on hand all the time since I started with eating clean. Nothing wrong with the spinach, I eat massive amounts of green food everyday. Thanks fir the recipe.
Let me know how it goes. I hope you like it as much as we do!
This is delicious. I just made it but used fresh garlic and basil instead, and am not disappointed with that decision 🙂
I always love fresh ingredients when they’re available!
I cannot wait to make this! I put all of the ingredients on my grocery list to make asap. I also featured it on my latest post, Friday Favorites, as one of my favorite recent pins 🙂
I just wanted to say that I’ve made this hummus several times and I LOVE it. It’s my absolute homemade favorite. The only changes I’ve made are that I never add any water because it’s already fairly wet for a hummus without it, and sometimes I add fresh garlic rather than granulated. Excellent recipe!
You just made my day, Sandra! So glad you liked this recipe…and love your changes too.
Would you be able to tell me what kind/brand of crackers are shown with the hummus? I’ve purchased these last summer at Costco and have been searching for them ever since! Thanks. Recipie looks great, by the way.
Hi Diana! I believe those are the Food Should Taste Good Brown Rice Crackers. Those are amazing crackers!! I used to get them at Costco, but I’m not certain I’ve seen them there recently.
Hi Marly, do you have a home made Tahini recipe you use in this or store bought?
I always use store-bought tahini. However, I have found that I can also peanut butter in a hummus recipe and it will do in a pinch. Let me know how it goes!
I am a huge fan of any type of hummus and this green hummus is genius! What a fantastic idea 🙂
What a great twist on hummus. Keeping this on my must make list!
I think it’s a great summertime hummus…which means I’m going to have to make some more of it myself!
Fresh garlic, fresh basil, and a bit of fresh oregano bring this recipe over the top! Really watch the water in this recipe I use lots of lemon juice (also a bit of lemon zest) so that really takes care of the liquid portion of the recipe ! Thanks sooo good.
Thanks, Linda! So glad you liked it!
What a great way to get more greens into my diet. Thanks for the delightful idea! Pinning now to make soon.
All I heard was “this is sooo good”! This recipe is a keeper!
Thanks, Genie. I’m so glad you and your people liked it so much!