Green Hummus

You get your greens in where you can. And sometimes I just get tired of eating my greens as a side dish with seasoning. Why do I always seem to make it so boring?! It’s not boring, nor should it be!

This green hummus is packed full of fresh spinach and basil to make a nutrient and flavor packed hummus. Perfect way to end your summer and use the last of your basil plant. I’m kind of surprised mine lasted all summer. I do not have a very green thumb. Oye.

We’ve been indulging in it as a dip with grilled chicken, raw vegetables, stirring it into cooked whole wheat pasta and even spreading it on sandwiches and quesadillas.

So gooooood!

If you do anything this week, whip up a batch of this hummus. You can snack on it all week or eat it as a meal. And it literally takes seconds to make.


1 can chickpeas, rinsed and drained

1-2 tablespoons fresh lemon juice (1/2 of a lemon)

2 tablespoons tahini

1 tablespoon olive oil

1 cup fresh spinach

1 cup fresh basil leaves

2 whole garlic cloves

salt and pepper, to taste


Blend all ingredients together until smooth.

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