Spring Renewal Part 1: Cilantro Spinach Hummus

Happy ALMOST SPRING and St. Patricks Week! In honor of this week, I wanted to share a delicious green hummus recipe that has a ton of nutritious goodness in it. You’re in for a treat!

Hummus is probably my favorite food on earth. It's like your one friend that gets along with everyone. Hummus parties with with most wraps, salads, and grain bowls. Hummus even throws down for breakfast! Add a dollop onto a whole grain or gluten free slice of toast, and top with pumpkin seeds or sauerkraut.  Hummus even goes to the club ... they make Chocolate Hummus for late-night now. 

Ha, my dad humor is showing. 


Seriously though guys, this hummus is so savory and delicious that I've just been eating it plain out of the tupperware. However, I'll admit that I’m a recovering hummus addict. #notsorry

But enough about me. Try it for yourselves and enjoy!

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Servings: about 2 1/4 cups

  • 3 garlic cloves, peeled and left whole (2 if you don’t love the taste of garlic)

  • 2 tablespoons shelled raw pumpkin seeds (pepitas)

  • 1 cup spinach

  • 1/4 cup loosely packed cilantro

  • 2 cups cooked chickpeas (reserve the chickpea liquid that comes in the can, called Aquafaba)

  • 2 -4 teaspoons aquafaba (from chickpea can)

  • 2-4 teaspoons water

  • 1/4 cup tahini (you can find this in a glass jar shelf-stable in most grocery stores)

  • 3 tablespoons lemon juice

  • 1/4 teaspoon cumin powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1/8 teaspoon cayenne (omit if you don’t like spice)

  • ½ cup pitted green or kalamata olives (omit if you don’t like olives)


  • Combine garlic cloves and raw pumpkin seeds in your food processor or high-speed blender and process until fully minced.

  • Add the spinach and cilantro and process until finely chopped.

  • Scrape down the sides of your bowl and then add the chickpeas, tahini, lemon juice, water, cumin powder, salt, black pepper, cayenne and 2 teaspoons of the aquafaba and process until super creamy and smooth.

  • Add an additional teaspoon or two of aquafaba or water if your hummus becomes too thick to process or blend.

  • Once at the desired consistency, add the olives and pulse several times until the olives are chopped, but not totally blended

  • Enjoy your delicious homemade hummus. To store, place hummus in an airtight container and keep in the fridge. Will last up to a week!