This vibrant green hummus blends the hearty base of chickpeas with the zesty lift of lemon, garlic, and a bold, savoury note from feta. Fresh baby spinach adds not only colour and lightness but also a welcome dose of fibre and iron – turning a simple dip into something unexpectedly nourishing.
It’s more than just a snack. With every spoonful, you’re getting plant-based protein, healthy fats, and micronutrients that support energy, digestion, and satiety. The feta adds creaminess without the need for extra oil, while the spinach quietly boosts the nutritional profile.
Use it however you like – as a spread on toast, a dip for crunchy vegetables, or a flavourful addition to wraps and grain bowls. It stores beautifully in the fridge for several days, making it a practical option for weekly meal prep.
Top with olive oil and a sprinkle of paprika just before serving, and you’ve got a fresh, filling dip that’s both functional and crowd-pleasing.
Spinach and feta hummus
Email Share on FacebookIngredients
- 200 g cooked chickpeas
- ½ cup baby spinach leaves
- 1 tbsp tahini
- 2 garlic cloves
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp crumbled feta cheese
- 1-2 tbsp chickpea cooking water to blend
- To serve:
- Drizzle of olive oil
- Sprinkle of paprika
Instructions
Step 1
- For chickpeas: Pressure cook in 3 cups water for 3–4 whistles. Drain and reserve some of the cooking water.
Step 2
- Blanch spinach leaves in hot water for a few seconds. Immediately transfer to an ice bath. Drain and squeeze out excess moisture.
Step 3
- In a food processor or blender, add chickpeas, blanched spinach, tahini, garlic, lemon juice, olive oil, and feta.
Step 4
- Blend until smooth. Add 2–3 tbsp of the reserved chickpea water if the mixture is too thick. Taste and adjust seasoning if needed.
Step 5
- Transfer hummus to a jar or serving bowl. Cover and refrigerate until ready to use. Drizzle with olive oil and sprinkle with paprika just before serving.
If you try this recipe, share a photo with #nutritionrefinery • I'd love to see your creations on Instagram and Facebook.
SHARE
This vibrant green hummus blends the hearty base of chickpeas with the zesty lift of lemon, garlic, and a bold, savoury note from feta. Fresh baby spinach adds not only colour and lightness but also a welcome dose of fibre and iron – turning a simple dip into something unexpectedly nourishing.
It’s more than just a snack. With every spoonful, you’re getting plant-based protein, healthy fats, and micronutrients that support energy, digestion, and satiety. The feta adds creaminess without the need for extra oil, while the spinach quietly boosts the nutritional profile.
Use it however you like – as a spread on toast, a dip for crunchy vegetables, or a flavourful addition to wraps and grain bowls. It stores beautifully in the fridge for several days, making it a practical option for weekly meal prep.
Top with olive oil and a sprinkle of paprika just before serving, and you’ve got a fresh, filling dip that’s both functional and crowd-pleasing.
Spinach and feta hummus
Email Share on FacebookIngredients
- 200 g cooked chickpeas
- ½ cup baby spinach leaves
- 1 tbsp tahini
- 2 garlic cloves
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp crumbled feta cheese
- 1-2 tbsp chickpea cooking water to blend
- To serve:
- Drizzle of olive oil
- Sprinkle of paprika
Instructions
Step 1
- For chickpeas: Pressure cook in 3 cups water for 3–4 whistles. Drain and reserve some of the cooking water.
Step 2
- Blanch spinach leaves in hot water for a few seconds. Immediately transfer to an ice bath. Drain and squeeze out excess moisture.
Step 3
- In a food processor or blender, add chickpeas, blanched spinach, tahini, garlic, lemon juice, olive oil, and feta.
Step 4
- Blend until smooth. Add 2–3 tbsp of the reserved chickpea water if the mixture is too thick. Taste and adjust seasoning if needed.
Step 5
- Transfer hummus to a jar or serving bowl. Cover and refrigerate until ready to use. Drizzle with olive oil and sprinkle with paprika just before serving.
If you try this recipe, share a photo with #nutritionrefinery • I'd love to see your creations on Instagram and Facebook.
SHARE
