Spinach hummus is part of my daily diet and I love it.  I like to put it on my wholemeal toast or use as a snack when I am hungry during the day.  Often when I teach a class in the morning and go straight to work I boil two eggs the night before and take the hummus and sesame wholewheat crackers with me.  When I get to work I cut the eggs up put the hummus on the crackers and place the eggs on top. I will eat 4 crackers with a light spread of humus on each one with half an egg on top. 

 This week whilst preparing my food for the week I decided to add some spinach to the mix as well which created this delicious spinach hummus.

 Here are some questions you may ask yourself about hummus;


Hummus is loaded with plant-based nutrients and contains healthy fats.  The healthy fats come from the sesame seeds which are in the tahini paste and the olive oil which is in the paste and in the hummus recipe as well.  It is high in protein and fibre and has ingredients that are proven to aid against inflammation and also controls blood sugar levels.


  • Quick and easy to prepare and lasts for about a week if kept in the fridge. 
  • I can take it in a container to work with me and use it for snacks with crackers or carrots or other cut up vegetables. 
  • Aids satiety which basic means that it is filling and satisfies my hunger.
  • You can make lots of different styles of hummus to keep you entertained.


Hummus is very moreish and even though it is good for you it still contains calories.  If you eat more than the necessary amount of calories that you need to function then you will store those calories as fat, therfore putting on weight. 

I would suggest eating around 2 tablespoons (15ml per spoon) of hummus a day which is around 232 calories.  If you want to lose weight then eat the spinach hummus with some chopped carrots, celery or other low carb vegetables and avoid crackers.


Making spinach hummus is super easy and it takes about 5 minutes to make.   The only washing up you have to do after is wash the food prcessor and the knife you used. 


  • 400g jar of chickpeas (garbanzo beans) drained and rinsed
  • 2 cups baby spinach leaves
  • 1/3 cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon cumin
  • ½ teaspoon paprika (optional)
  • 4/5 Tablespoons of Olive oil


  1. Dice the garlic into small pieces and put in the blender with the cumin, paprika, tahini, salt lemon chickpeas and 2 tablespoons of oil.
  2. Blend for about 30 seconds until smooth all the chickpeas have been chopped into a pulp. 
  3. Add the spinach.  I had to separate the mix at this stage because I could not fit it all in the food processor.  So I put one half of the mix in a bowl and kept the other half in the processor. I added 1 tablespoon or olive oil and blitzed it until smooth. 
  4. I then added the other half of the mixture to the food processor.  Added another tablespoon or olive oil and blended all the mixture until smooth. 
  5. Remove from the blender and put into a pot and refrigerate which you can keep for up to a week.



FAT – 18.38 grams

CARBS – 10.67 grams

PROTEIN – 5.91 grams 

Want to see the video on how to make it?   

Check out IGTV for quick and easy instruction

Did you make this recipe?

Let me know your comments or feedback, thanks! 

If you like the look of this recipe and want more hummus then check out Red Pepper Hummus

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