Green Hummus

June 4, 2013

I’m in a bad junk food rut. When my life gets busy, unfortunately the first thing to go is healthy eating habits. So when I finally had a moment of free time, I went to the farmers market and felt so inspired by the fresh greens around me that I decided to do a post from all the items I picked up. This green hummus recipe was inspired by the green hummus from Tender Greens’ vegan salad, one of my favorites. It is packed with spinach and arugula and fresh herbs like cilantro and green onion. It’s a great way to change up the ordinary hummus and perfect for healthy and colorful entertaining!

green hummus


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green hummus

Green Hummus

A vibrant green hummus packed full of flavor!



  1. First, peel the skin off the garbanzo beans by squeezing the garbanzo bean between your fingers.  Peeling the skin results in a smoother hummus.  Trust me, it's worth the time, but if you're short on time, leaving the skins on won't kill anyone.
  2. Combine the spinach, arugula, cilantro, green onion, and garlic in a food processor and blend. With the food processor on, stream the olive oil in and add the garbanzo beans. Season to taste.
  3. Place hummus in a bowl and drizzle extra olive oil over.

(images by HonestlyYUM)


Can you tell with all of those wonderful herbs that you added to the beans what does it taste like. Is it spicy from the Arugula? Or does all of the herbs come together.

Awesome! Just curious, how does it “last”? Can you refrigerate for a few days/the week? And does it ‘travel’ well on a home-prepped salad sandwich for instance?… Keep up the great work guys!

Thanks! I’d say a few days in the fridge and yes I always put hummus on sandwiches– good idea!

Hi Karen. Hummus is my favorite! I love the added spinach and arugula. Great recipe.

What a beautiful spread.
I’ve never had green hummus before, I usually tend to stick with the original. I might have to try this though.
Hummus is also so good on sandwiches instead of mustard or mayo and so good for you.
xo Quinn

Quinn Cooper Style

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