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Hummus with Spinach

A delicious vegan dip full of macro- and micronutrients.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer
Cuisine: Mediterranean
Keyword: vegan homemade hummus with spinach, vegan hummus
Servings: 4
Author: Nat


  • 2 cups cooked chickpeas
  • 1 cup fresh spinach
  • .5-1 cup water used for cooking chickpeas (also called aquafaba)
  • 1/4 cup sesame seeds
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp mix of ground coriander and cumin
  • 1-2 cloves garlic use less, if you are taking it to work :)
  • 1/2 lemon juice approx. 2 tbsp.
  • salt and pepper to taste
  • add red chili pepper if you like spicy



  • Toast sesame seeds in a skillet for about 2 minutes. After they cooled down, blend them in the blender with the olive oil.


  • Soak chickpeas overnight or at least for 4-5 hours.
    Cook the chickpeas for about 45 minutes.
  • Add chickpeas with some water they were cooked in, spinach, tahini, salt, pepper, spices mix, lemon juice, and garlic into a food processor. Run it for a couple of minutes until everything is well-blended. Adjust salt and pepper to your taste.