Green Hummus is a blend of chickpeas, spinach, herbs, and lemon juice for the healthiest, freshest hummus ever!
Happy St. Patrick’s Day! I’ve already done some traditional St. Patrick’s Day fare for ye, so I thought what better time to post this ultra fresh and healthy Green Hummus than today.
Especially since I wanted the blog to wear green today. 🙂
Over a month ago I found green hummus in the prepared food section of a market that I like to go to. I was so excited because I’d never heard of it before.
Unfortunately it was a big let down. It was too chunky for me, it wasn’t creamy at all, and I didn’t get the fresh flavor I was hoping for.
Of course that meant that I had to make my own.
You know it took me a while to get the green smoothie thing going on, but now that I’m on that, I’m going green other places. Like hummus! Doesn’t green hummus just make sense?
Chickpeas are so versatile, and since they’re great in salads, it really does make sense to mix the greens right in with the hummus.
The best part about this green hummus recipe is that you can use whatever greens/herbs you have on hand. Spinach, kale, arugula, parsley, cilantro….they all work in pretty much any combination.
I added plenty of lemon juice because I like my hummus to be lemony fresh — especially with all of the green power here. The lemon juice gives this hummus the big boost of fresh flavor that I love.
This Green Hummus is wonderful served with the usual suspects — pita chips or veggie sticks — but I can’t wait to try it as a spread on veggie wraps or sandwiches. It’s so versatile and you gotta love that bright color, right?
You can most definitely make yours greener by adding even more greens if you so desire, but I let the flavor do the talking for me and stopped right here. It’s fresh on top of fresh, with the chickpea flavor still shining through. 🙂
Whether you’re celebrating St. Patrick’s Day with traditional Irish fare or not, there’s always room for some Green Hummus. Go on and get your green on and have a great day!
More hummus recipes you’ll love:
Lentil Hummus by Sweet Peas & Saffron
- 15 ounces chickpeas rinsed and drained
- 1 cup baby spinach leaves
- 1/4 cup Italian flat leaf parsley leaves stems removed
- 1/4 cup cilantro leaves stems removed
- 1/4 cup fresh lemon juice
- 1 clove garlic minced
- 1 tablespoon tahini optional
- 5 tablespoons extra virgin olive oil
- salt and pepper to taste
- Place the chickpeas, spinach, parsley, cilantro, lemon juice, garlic, and tahini in the bowl of a food processor and process until roughly chopped and somewhat combined.
- With the processor on low, pour the olive oil in through the feed tube and process until smooth. Taste, and add salt and pepper as necessary, processing once more.
- Serve with pita chips, veggie sticks, or as a spread on wraps or sandwiches. Enjoy!
- You can use any combination of greens/herbs depending on what you have on hand or what you prefer! Baby kale and arugula would be great substitutions for the spinach. If you don't like cilantro, omit it and replace with your favorite herb/green.
- If you like a much smoother hummus, simply add more olive oil.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.