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 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).
What Makes This Recipe Shine?
- 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.
Key Ingredients
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, including substitution ideas:
- 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 instead 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.
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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.
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!
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!
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!
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.
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!
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: https://bragg.com/zencart/index.php?main_page=index&cPath=5
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!
I love making hummus and I love spinach! I’m so totally going to make this! thank you. 🙂
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 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! 🙂