Spinach Cilantro Hummus

Hummus is a dip made from cooked chickpeas (garbanzo beans) and blended with tahini (ground sesame seeds sauce), olive oil, garlic, and lemon juice. It’s a popular dish in the Mediterranean, Middle Eastern cuisines. I decided to add cilantro and blanched spinach in the recipe to make it more nutritious.


  • 2 cups of soaked chickpeas.
    (I prefer soaking chickpeas overnight and then pressure cook them instead of using canned ones.)
  • 1 cup blanched spinach.
  • Handful of cilantro (coriander) leaves.
  • 2 small garlic cloves.
  • 3 tbsp lemon juice.
  • 4 tbsp of olive oil.
  • 4 tbsp tahini sauce.
  • 1 tbsp red crushed peppers.
  • 1/2 cup Ice-cold water.
  • Salt as per your taste.


  • Soak chickpeas overnight.
  • Pressure cook chickpeas until they are mushy. If you don’t have a pressure cooker, boil them in water on a medium heat.
  • Discard the water and let the chickpeas cool down.
  • Pour tahini sauce, lemon juice, salt, and add chopped garlic cloves in a blender (Use a powerful blender like Vitamix or Blendtec).
    (Tahini sauce plays a vital role in hummus. I prefer to make tahini sauce at home. It’s common to use roasted sesame seeds for making tahini sauce, but I don’t like the flavor of roasted sesame seeds in the hummus, so I use raw sesame seeds for making tahini sauce.)
  • Add 2 tbsp of ice-cold water, process the combined ingredients, and let the mixture rest.
  • Next, add drained chickpeas, cilantro, and blanched spinach in the blender.
  • Drizzle 2 tbsp of olive oil, a couple of tbsp of ice-cold water, and blend until you get the fine and fluffy consistency.
  • Scrape the hummus into a serving plate, create swooshes using a spoon, and add little tahini sauce in the middle.
  • Drizzle remaining olive oil in the swoosh around tahini.
  • Garnish hummus with crushed red chili peppers and few cooked chickpeas, as shown in the following picture.
  • Enjoy the hummus with pita chips or cut carrots and cucumber.

Make sure the leftover hummus is kept in an air-tight container, it stays well in the refrigerator for a week.

2 Comments Add yours

  1. What a nice twist on a hummus!


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.