I make hummus all the time.  I like to have it at eye level in the fridge with cut up veggies so a healthy snack is always ready.  I make it a lot when entertaining and to answer the tricky question “what should we bring?”  We just got back from a mini spring break weekend of indoor waterpark chaos with 5 little toddler cousins.  I was in charge of snacks.  Like any vacation, I knew we would have plenty of pizza, chips, desserts and beer, so a big platter of veggies with hummus is always welcome to balance it out.

Spinach Hummus

The recipe below is just what I made this time.  Every time I make hummus its a little different.  All in the food processor, you don’t even need to measure.  The basic, must have ingredients are garbanzo beans (or any white beans), tahini, lemon juice, olive oil, cumin, salt, pepper and to me, Greek yogurt.  But you can add other ingredients to make it your own, and to make it even healthier: avocado, garlic, feta cheese, chopped spinach, roasted bell peppers, flax seeds, basil, parsley, cilantro, etc.  To my cousin, here is your recipe as promised…


Recipe: Spinach Hummus with Greek Yogurt


  • 1 c garbanzo beans (chick peas)
  • 1 small garlic clove
  • juice of half a lemon
  • 1/2 c plain Greek yogurt
  • 2 T tahini
  • 1 t cumin
  • 2 T olive oil
  • 1/4 c feta cheese (optional)
  • salt and pepper
  • 1/3 c chopped fresh Red Spinach (or green) (optional)
  • 2 T chopped cilantro (optional)


  1. Combine all ingredients in a food processor except the spinach and cilantro and puree until smooth.
  2. Add the chopped spinach and cilantro to the food processor and pulse a couple times to combine. (If you want the hummus to be spinach color, process it longer; if you want the hummus to be bean color with bits of the spinach running through it, process it as little as possible to combine. I did 2 or 3 pulses)
  3. Serve with vegetables – carrot, broccoli, celery, bell pepper, tomato, Belgium endive, olives; cheese, salami or other cured meat, pickles and any chips, crackers or pita bread

Preparation time: 20 minute(s)

Cooking time:

Number of servings (yield): 6

Microformatting by hRecipe.

Spinach Hummus with Greek Yogurt
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