Spinach and Pistachio Hummus Recipe
This simple Spinach and Pistachio Hummus Recipe is ready in minutes and made with only 7 ingredients. With its fresh, natural green colour and rich, nutty flavour, it’s a wholesome dip you’ll want to make again and again.
This green hummus is satisfying and nutritious, and it’s a great addition to your menu on St. Patrick’s Day. If you’re a fan of spreads, you might love our Naturally Sweetened Muhammara Recipe, but if you’re a Hummus fan, try my Beetroot Hummus. Roasted Red Pepper Hummus is a bright and tasty option, and Easy Creamy all-in-one Avocado Chickpea Hummus is a fantastic combo.
🔍Recipe at a Glance
- 🌍Cuisine – Mediterranean
- 🕒 Ready In – 10 minutes
- 👩Serves – 6 servings
- 🔪Equipment Needed – Blender
- 🥘Cook Method – Raw, no cooking method needed
- 🛒Main Ingredients – Chickpeas, spinach, pistachio nuts
- 📖 Dietary Notes – Vegan, Gluten-free, soy-free
- 📊Skill Level – Easy, beginner level, somewhat tricky, medium, difficult
- 👌Perfect for – Every day, get-togethers, parties, St. Patrick’s Day
- 🍽️Serve with – tomato on toast (pan tumaca), pitta bread, crackers
- ❤️ Why You`ll Love this RECIPE – Basic ingredients, easy to make, super fluffy and creamy, lovely color, and wholesome too!
Chickpeas are versatile and high in protein, as they can be added to many sweet or savory dishes. You might enjoy our meatless Chickpea and Vegetable Curry or a Roasted Vegetable Salad. For a sweeter treat, try our Double Chocolate Chickpea Cookies.
Can I eat Raw Spinach? Yes, you can eat spinach raw. Learn the 10 Best and Easiest Ways to use Raw Spinach in your recipes.
Ingredient Notes and Substitutions
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements, along with a printable recipe.
Chickpeas
Cooked chickpeas – For convenience, canned or jarred ones are perfect, but freshly cooked ones will give an even richer flavor. Make sure they’re soft and mushy.
Spinach leaves
Fresh spinach leaves – Baby spinach works best for a milder taste, but regular spinach is also great. Frozen spinach can be used if it is thawed and drained.
Shelled pistachio nuts
Raw or roasted unsalted pistachios add a rich, nutty flavor. Soak them in warm water for 10 minutes to soften them before blending.
Extra-virgin olive oil
Adds a rich Mediterranean flavor and silky texture. Avocado oil can work as a substitute.
Let`s Make Spinach and Pistachio Hummus in 4 simple steps
- Start with the prep: rinse and drain the chickpeas, wash and dry the spinach, soak the pistachios, and peel the garlic cloves.
- Combine the chickpeas, spinach, pistachios, tahini, olive oil, lemon juice, garlic, salt, and aquafaba (or water) in a high-speed blender or food processor.
- Blend until smooth, stopping to scrape down the sides as needed. Adjust the texture if needed. Add 1 tablespoon at a time, until the hummus reaches your desired consistency. Remember, it’s less liquid, thicker hummus.
- Transfer to a serving bowl, drizzle with olive oil (optional), and garnish with your favorite toppings. I added chopped spinach leaves and pistachio nuts.
Recipe FAQs
Cooked chickpeas have a thin, translucent skin that’s entirely edible. Most people hardly notice it, and it provides a good amount of dietary fibre. However, removing the skins can be especially beneficial when making hummus, as it creates a creamier texture.
Yes, you can freeze this stunning dip! Portion it into small, airtight containers or freezer bags. Freeze for up to 3 months. Thaw it overnight in the refrigerator and stir well before serving.
Yes! Substitute tahini with soya yogurt or nut butter, or omit it entirely for a lighter version.
Top Tip
For the creamiest hummus, peel the chickpeas before blending. It’s an extra step, but the silky texture is worth the effort.
More Dip Recipes you might like
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The Recipe Card and Notes
Spinach and Pistachio Hummus
Equipment
Ingredients
- 1 cup of organic cooked chickpeas 250 grams
- 1 cup of spinach leaves 50 grams
- 1 handful of pistachio nuts 35 grams (extra for decoration)
- 4 table spoons of lemon juice 1 lemon (60 ml)
- 1-2 garlic cloves ( depending on desired garlic taste
- 2 table spoons tahini 30 ml (smooth or toasted)
- 5 table spoons virgin olive oil 75 ml
- 6 table spoons of aguafaba or water 90 ml
- ½ tea spoon salt
Watch me Make it (Video)
Instructions
- First, give the spinach a good wash. That way, you are sure to remove any dirt. Soak the pistachio nuts for ten minutes while preparing the hummus ingredients.
- Secondly, depending on whether you are using pre-cooked chickpeas or cooking them from scratch. I often use organic cooked chickpeas that come in a jar and are ready to use.
- Drain the chickpeas of the aquafaba (chickpea liquid). Depending on whether you want to make thick spreadable hummus or you prefer dreamy creamy, you will need to double the amount of liquid for a creamier version.
- Drain the pistachio nuts, add the chickpeas, spinach leaves, salt, raw garlic cloves, lemon juice, pre-soaked pistachios, aquafaba liquid, and tahini paste to the blender or food processor. Blend at full speed until you reach your desired consistency for the thick spreadable hummus.
- Finally, transfer the hummus to a dish, add a few chopped pistachios, and the chopped spinach leaves. Drizzle the hummus with virgin olive oil (optional)
Notes & Suggestions
Nutrition Profile
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
Share on Facebook Share by Text Pin RecipeThis post was originally shared in May 2024 but has recently been updated with helpful information.
