Spinach Hummus Recipe

Prepare chickpeas

Drain and rinse the canned chickpeas well. If you prefer extra-smooth hummus, peel a few chickpeas by gently pinching them between fingers to remove skins (optional). Reserve 2–4 tablespoons of the drained liquid if available.

Combine base ingredients

In a food processor or high-speed blender, add the drained chickpeas, tahini, lemon juice, garlic cloves, ground cumin, salt, and pepper. Pulse until the mixture begins to form a coarse paste.

Emulsify

With the processor running, drizzle in 0.25 cups olive oil and 0.25 cups water (or reserved chickpea liquid) in a slow, steady stream. Continue processing 1–2 minutes until the hummus is creamy and smooth, scraping down the sides as needed. Taste and adjust salt, lemon juice, or water to reach desired consistency.

Wilt the spinach (quick)

Lightly wilt the spinach to reduce volume and mellow raw flavor. In a large skillet over medium heat, add the packed spinach (no oil needed) and cook, stirring frequently, until just wilted, about 1–2 minutes. Remove from heat and let cool slightly, then squeeze out excess moisture using a clean kitchen towel or fine mesh strainer—you want the spinach damp but not waterlogged (about 2–3 tablespoons moisture removed).

Blend spinach into hummus

Add the squeezed spinach and lemon zest (if using) to the processed hummus. Pulse or run the food processor until the spinach is fully incorporated and the hummus is evenly green and smooth. Taste and adjust seasoning: add more salt, lemon, or a pinch of crushed red pepper flakes if desired.

Transfer the finished spinach hummus to a shallow serving bowl or airtight containers for the office package. Smooth the surface with the back of a spoon and create a shallow well in the center.

Drizzle the 2 tablespoons extra-virgin olive oil over the top, sprinkle smoked paprika, and scatter toasted pine nuts or walnuts and chopped parsley if using. For an office group package, divide into 2–3 containers (about 12–16 oz each) depending on portioning needs and label with storage instructions.

Storage and transport: cover containers tightly and refrigerate. Spinach hummus will keep 4–5 days refrigerated. For transport, place containers in a cooler or insulated bag and keep chilled until serving. Provide serving suggestions: pita wedges, sliced vegetables, crackers, or as a sandwich spread.