Spinach and Pistachio Hummus Recipe
This simple, nutrient-packed recipe teaches how to make creamy pistachio and spinach hummus in just minutes, You can whip up a delicious dip that’s SUPER smooth and CREAMY with only 7 ingredients.
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This green hummus is satisfying and nutritious, and it’s a great idea to add it 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.
I love my 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.
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.
Whether you’re serving it as a snack, a party appetizer, or a wholesome addition to your meal, this Pistachio and Spinach Hummus will be sure to please. 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. Learn the 10 Best and Easiest Ways to use Raw Spinach in your recipes.
Why You’ll Love This Recipe
It 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.
It`s quick and easy to make – With just seven ingredients, throw them into a blender or a food processor, and you’re done!
Super fluffy and creamy – Thanks to the aquafaba, this hummus is extra creamy.
Ingredient Notes and Substitutions
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 it is 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 them before blending. Do you want hummus without nuts but still with 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.
- Flavors – If you want to try different-flavored hummus, you might like our Roasted Red Pepper Hummus for a milder taste or 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!
- Prep the Ingrediens:
Rinse and drain the chickpeas. Wash and dry the spinach leaves. Soak the pistachios. Peel the garlic.
- 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
- Adjust the texture:
Add more liquid, 1 tablespoon at a time, until the hummus reaches your desired consistency. Remember, it’s less liquid, thicker hummus.
- 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.
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.
Thin Hummus – Add more liquid, such as water, lemon juice, aquafaba, milk, or oil to achieve a lighter, silkier hummus. Thin hummus works beautifully as a dip, dressing, or drizzle for salads. Its smooth consistency makes it easy to scoop or pour.
In the images, you can see both the thick and thin versions of hummus to help you decide which suits your taste and needs.
Thick Hummus – For a dense and creamy hummus, use less liquid when blending.
Note: The images of this hummus, showing both the thick and smoother, creamier versions, were taken on different occasions. The slight color difference is due to variations in the spinach used.
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: This is 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 it 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.
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Frequently Asked Questions (FAQ)
Yes! Substitute tahini with soya yogurt or nut butter, or omit it entirely for a lighter version.
Absolutely! The mild flavors and creamy texture make it a hit with kids. You can omit the garlic if they’re sensitive to it.
Yes, you can. This can be done by adding more or fewer spinach leaves, more leaves make a deeper green color.
Pistachios are a product that must be harvested by hand. This requires a labor-intensive work process and can increase costs.
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The Recipe
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
- 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
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
Share on Facebook Pin RecipeThis post was originally shared in May 2024 but has recently been updated with helpful information.
