Spinach Hummus



  • 3 cups cooked garbanzo beans
  • 2-3 cloves fresh garlic, crushed
  • 1/2 cup freshly-squeezed lemon juice
  • 1/4-1/2 cup extra virgin olive oil
  • 1-2 teaspoons sea salt
  • 1/2 cup sesame tahini
  • 2 cups fresh baby spinach, washed and dried


Tip: Hummus freezes well, so you can make a large batch in advance.

  1. Drain beans and set aside. Place garlic, lemon juice, olive oil and sea salt in a food processor and blend until creamy.

  2. Add sesame tahini and blend.

  3. Add ½ the beans and ½ the spinach and blend.

  4. Add the other ½ of the beans and spinach and blend until desired consistency is achieved. If you like a very creamy hummus, you may need to add a little water or a bit more lemon juice or olive oil.


Hummus is a traditional Middle-Eastern spread, which makes an excellent dip for fresh veggies.  You can also use hummus as a sandwich spread!

from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, vegan