Spinach and Pistachio Hummus Recipe

This simple, nutrient-packed recipe teaches how to make creamy pistachio and spinach hummus recipe in just minutes, you can whip up a delicious dip that’s SUPER smooth and CREAMY with only 7 ingredients.

A bowl of creamy green spinach and pistachio hummus garnished with chopped fresh spinach and crushed pistachios, served on a wooden board with spinach leaves, gluten-free crackers, and a small dish of herbs on the side. A patterned towel adds a cozy touch to the setup.

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This green hummus is satisfying and nutritious, and it’s a great idea to add to your menu on St. Patrick`s Day. Hummus is often served as a thick spread, but I added a little more aquafaba and oil to my leftover hummus so I could use it as a sauce for pasta.

If you’re a Hummus fan, my Beetroot Hummus is a yes. Roasted Red Pepper Hummus is a bright and tasty option or Easy Creamy all-in-one Avocado Chickpea Hummus is a fantastic combo.

Chickpeas are high in protein and versatile, 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.

Whether you’re serving it as a snack, a party appetizer, or a healthy addition to your meal, this pistachio and spinach hummus will be a crowd-pleaser. It’s made with wholesome ingredients like chickpeas, tahini, fresh spinach, and pistachios, and it’s naturally vegan and gluten-free.

Can I eat Raw Spinach? Yes, you can eat spinach raw.

Uses basic ingredients – You might already have all the necessary ingredients for this hummus. If not, they can all be found at any grocery store—or local market.

Quick and easy to make – With just seven ingredients, row them into a blender or a food processor.

Super fluffy and creamy – Thanks to the aquafaba, this hummus is extra creamy.

Ingredients for a spinach hummus recipe arranged on a white marble surface: a bowl of cooked chickpeas, fresh spinach leaves in a bowl, a bowl of pistachios, and small bowls containing tahini, olive oil, lemon juice, pink salt, aquafaba and garlc cloves.


Here’s what you’ll need and how to customize the recipe to suit your preference

  • 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.
  • Fresh spinach leaves – Baby spinach works best for a milder taste, but regular spinach is also great. Frozen spinach can be used if thawed and drained. I wrote an article explaining consuming raw spinach, you can find it here, Can I eat Raw Spinach?
  • Shelled pistachios – Raw or roasted unsalted pistachios add a rich, nutty flavor. Soak them in warm water for 10 minutes to soften before blending. Do you want hummus without nuts but still want that earthy taste? Try our Beetroot Hummus in 5 Minutes Recipe.
  • Extra-virgin olive oil – Adds a rich, silky texture. Avocado oil can work as a substitute.
  • Flavor – If you want to try different flavored hummus you might like our Roasted Red Pepper Hummus for a milder taste our Easy Creamy all-in-one Avocado Chickpea Hummus.

Find the complete list of ingredients, quantities, and instructions in the  PRINTABLE recipe card at the end of this post.

Four Simple Step-by-Step Instructions: Let’s Make This!

  1. Prep the ingredients: Rinse and drain the chickpeas. Wash and dry the spinach leaves. Soak the pistachios. Peel the garlic.
  2. Blend it up: Combine the chickpeas, spinach, pistachios, tahini, olive oil, lemon juice, garlic, salt, and aquafaba liquid or water in a high-speed blender or food processor. Blend until smooth, stopping to scrape down the sides as needed
  3. Adjust the texture: Add more liquid, 1 tablespoon at a time, until the hummus reaches your desired consistency. Remember less liquid, thicker hummus.
  4. Serve and enjoy: Transfer to a serving bowl, drizzle with olive oil (optional), and garnish with your favorite toppings. I added chopped spinach leaves and pistachio nuts.

A side-by-side view of a blender containing fresh green spinach leaves and tahini on the left, and on the right, the same mixture with added pistachios placed on top, ready to be blended into a recipe.


Thick or Thin Hummus: Which Do You Prefer?


Thick Hummus – For a dense and creamy hummus, use less liquid when blending. Thick hummus is ideal as a spread for sandwiches or wraps, offering a texture that holds its shape. It pairs wonderfully with toppings like roasted vegetables or spiced chickpeas.

A side-by-side comparison showing thin hummus on the left, with a spoon holding a light, pourable texture, and thick hummus on the right, displaying a dense, creamy consistency in a blender. Both versions are green, likely due to added ingredients.
A bowl of thick creamy green hummus garnished with chopped fresh spinach and whole pistachios, served on a wooden board with spinach leaves, gluten-free crackers, and a small dish of herbs on the side. A patterned towel adds a cozy touch.

Thick Hummus – For a dense and creamy hummus, use less liquid when blending.
Thin Hummus – To achieve a lighter, silkier hummus, add more liquid, such as water, lemon juice, aquafaba, milk, or oil.

Chickpea Skins: Should You Keep Them On or Take Them Off?


Cooked chickpeas have a thin, translucent skin that’s entirely edible. Most people hardly notice it, and it provides a good amount of dietary fiber.

However, removing the skins can be especially beneficial when making hummus, as it creates a creamier texture. Additionally, skinless chickpeas are often easier to digest, making them a great option for sensitive stomachs.


To remove the skins, I thoroughly rinsed the chickpeas several times, then gently rubbed them between my fingers. Though the process takes time, it’s well worth the effort for smoother consistency.

Recommended Tools


High-speed blender or food processor: Essential for achieving a creamy, smooth texture.


How to Store and Shelf Life


Store your pistachio and spinach hummus in an airtight container in the refrigerator for up to 5 days. Stir before serving to refresh the texture. Avoid leaving it out at room temperature for extended periods to maintain freshness.


Freezing Tips


Yes, you can freeze this stunning dip! Portion it into small, airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and stir well before serving.


Top Tip for Success


For the creamiest hummus, peel the chickpeas before blending. It’s an extra step, but the silky texture is worth the effort. Alternatively, boil canned or jarred chickpeas for 10 minutes to soften them further.


A bowl of creamy green spinach and pistachio hummus garnished with chopped fresh spinach and crushed pistachios, served on a wooden board with spinach leaves, gluten-free crackers, and a small dish of herbs on the side. A patterned towel adds a cozy touch adds a cute finish.


Frequently Asked Questions (FAQ)

Can I make this recipe without tahini?

Yes! Substitute tahini with soya yogurt, or nut butter, or omit it entirely for a lighter version.

Is this recipe kid-friendly?

Absolutely! The mild flavors and creamy texture make it a hit with kids. You can omit the garlic if they’re sensitive to it.

Can I adjust the green color of this hummus?

Yes, you can, this can be done by adding more or less spinach leaves, more leaves make a deeper green color.

Why are pistachio nuts expensive?

Pistachios are a product that must be harvested by hand. This requires a labor-intensive work process and can increase costs.

A bowl of thick creamy green hummus garnished with chopped fresh spinach and whole pistachios, served on a wooden board with spinach leaves, gluten-free crackers, and a small dish of herbs on the side. A patterned towel adds a cozy touch.

Spinach and Pistachio Hummus

This green delicious creamy hummus recipe is quick and easy to make and sure to be a winner for your guests. Depending on the consistency, it can be a thick hummus or a creamy sauce for pasta.
by Julie Anne Jenks
Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Course appetizer, Snacks, starter
Cuisine Mediterranean, Plant-based, Vegan
Servings 6
Calories 185 kcal

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
  • 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 make sure to remove any dirt. Soak the pistachio nuts for ten minutes while preparing the hummus ingredients.
  • Secondly, depending if you are using pre-cooked chickpeas or you are cooking them from scratch. I often use quality organic cooked chickpeas that 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 cremier version.
  • Add the chickpeas, spinach leaves, salt, raw garlic cloves, lemon juice, pre-soaked pistachios, aquafaba liquid, tahini paste to the blender an or food processor blend at full speed until you reach your desired consistancy for the thick spreadable hummus.
  • Finally, transfer the hummus to a dish, add a few chopped pistachios and chopped spinach leaves spinach leaves. Drizzle with olive oil if you wish to.

Notes & Suggestions

The recipe ingredients are for a thick hummus made with cooked chickpeas, for a thinner consistency double the amount of liquid used:
Thick Hummus – For a dense and creamy hummus, use less liquid when blending. 
Thin Hummus – Add more liquid, such as water, lemon juice, aquafaba, milk, or oil to achieve a lighter, silkier hummus.

Nutrition Profile

Serving: 1serving | Calories: 185kcal | Carbohydrates: 12g | Protein: 5g | Fat: 17g | Saturated Fat: 2.5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Potassium: 150mg | Fiber: 3g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1.5mg

The Nutritional information is an estimate and has been calculated automatically per serving, The amount of sodium depends on the salt used.

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