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Elevate your snack game with my sensational spinach hummus! This delightful cold dip recipe marries earthy, slightly sweet spinach with creamy chickpeas, aromatic garlic, salty feta, and zesty lemon to create a harmoniously smooth, lusciously creamy blend that’s equal parts healthy, refreshing, and irresistibly delicious.

“This might be my favorite hummus flavor EVER! Spanakopita is just one of those things… if you’re at a Greek restaurant you HAVE to order it (it might even be the law in some states) in all of it’s flaky glory. I love that you turned that deliciousness into a healthy hummus! Seriously, this is genius type stuff right here. Beautiful recipe, Cheyanne!”

– STEPHANIE
Overhead photo of a bowl of creamy spinach dip with a mini filo cup inserted into the dip.

Update: This recipe was originally published in September 2016. I made updates to the post below to include more information about making the best cold and creamy spinach hummus at home.

Table of Contents

About this cold spinach dip

Discover the ultimate spinach hummus recipe that’s sure to become your new favorite!

This sensational chickpea and spinach creation marries the earthy, slightly sweet notes of fresh baby spinach with the creamy richness of chickpeas, creating a harmonious blend that’s both refreshing and satisfying. A hint of garlic and a touch of lemon juice elevate the taste, adding zesty brightness and depth to each bite. The result is a smooth, luscious homemade cold spinach dip that’s packed with vibrant, savory goodness and a subtle, green freshness that makes it irresistibly delicious.

If you’re looking for more perfectly flavorful hummus recipes, be sure to try these fan-favorites next: Hummus Basil, Spiced Hummus, Herbed Hummus, and Hummus with Chicken.

Why you’ll love this recipe

  1. Nutrient-Rich Ingredients: This spinach hummus recipe packs a powerful punch of vitamins and minerals from fresh spinach and chickpeas, offering a healthy alternative to traditional cheese and mayonnaise-laden dips.
  2. Quick and Easy Preparation: With a simple list of ingredients and straightforward instructions, this spinach and chickpea recipe recipe ensures a fuss-free cooking process, making it perfect for busy weeknights, last-minute gatherings, and late-night snacking.
  3. Versatile Use: This spinach chickpea hummus can be used in various ways—whether as a dip with crudités, a spread on sandwiches, or transformed into a dressing for salads—making it a versatile addition to any meal.
  4. Delicious and Unique Flavor: This spinach dip recipe is a play on Greek spanakopita pie. And the combination of earthy, zesty, savory flavors paired with the creamy, rich texture creates a distinctive profile that stands out from conventional hummus recipes, offering a refreshing twist on a classic favorite.
  5. Customizable to Taste: You can easily adjust this cold spinach dip recipe to suit your personal taste preferences. For example, try using roasted garlic, various spices, or your favorite fresh herbs. Serve plainly or use garnishes galore. This recipe gives you the flexibility to create a dip that’s perfectly tailored to your liking.
Overhead photo of chopped spinach, chickpeas, fresh dill, greek yogurt, tahini, pine nuts, and spices neatly organized on a kitchen counter.

Ingredients for spinach hummus

  • Cooked Beans: You can use a can of garbanzo beans (chickpeas) or white beans (cannellini beans) to make this dip recipe. Just be sure you don’t drain or rinse the beans, as you’ll need the liquid (aquafaba). And, you’re free to use dried beans, just be sure to properly cook them prior.
  • Garlic Cloves: Fresh garlic cloves should be firm and free of green shoots.
  • Tahini: Tahini lends a delicious nutty flavor to this cucumber hummus. Be sure to give your tahini sauce a good stir before using for the smoothest results.
  • Lemon: The acidity of freshly squeezed lemon juice brightens the dip with zesty, tangy notes.
  • Leaves: Tender baby spinach leaves or chopped frozen spinach offer a mild earthy, slightly sweet flavor. If using fresh, look for crisp spinach with no wilting or discoloration.
  • Feta Cheese: Use a block of feta and crumble it yourself for the best tangy flavor and creamy texture. 
  • Ricotta Cheese: Grab the real deal whole milk ricotta cheese for the best flavor.
  • Parmesan Cheese: Aged Parmesan provides a sharp, nutty richness to the dish. Be sure to use a block of Parmesan and grate it fresh taste.
  • Fresh Dill: Fragrant dill fronds and slightly tangy, herbal notes to this spinach dip.
  • Dried Parsley: Mild parsley complements the other flavors with its subtle earthy notes. Ensure it’s fresh and fragrant by checking the expiration date.
  • Nutmeg: A little ground nutmeg provide a warm, aromatic touch. Buy whole nutmeg and grate it for the freshest flavor.
  • Kosher Salt and Pepper: Essential for seasoning and enhancing the flavors already happening in this spinach hummus recipe. 

If spinach is on sale at the store, grab extra and put it to good use here: spinach and bacon quiche no crust, chicken florentine with spinach, and creamed spinach casserole.

Recipe variations

  • Lemon Spinach Hummus. For an extra tangy burst of flavor, use the lemon zest in addition to the fresh lemon juice.
  • Spinach Avocado Hummus. Blend half or a whole avocado into the hummus for a richer texture with a subtle buttery flavor.
  • Spinach and Roasted Garlic Hummus. Enhance the flavor of this cold spinach dip by swapping the raw garlic cloves for double or triple the amount of roasted garlic cloves. Roasted garlic lends a milder, sweeter, and richer flavor versus raw.
  • Spinach and Herb Hummus. Include a mix of fresh herbs, like basil and parsley, along with the spinach and dill for additional flavor and freshness.
  • Ranch Spinach Dip. Swap out the dill, dried thyme, and nutmeg for ranch seasonings. Then, swap out the feta for parmesan or pecorino cheese.
  • Robust Greek Flavors. If you’re looking for heavier Greek flavors, swap the parsley for Greek spice mix.

If you have leftover spinach, put it to good use in these recipes: Spinach and Strawberry Salad, Spinach Crustless Quiche, and Casserole with Spinach.

Overhead photo of thawed chopped spinach, toasted pine nuts, and cooked white beans in the bowl of a food processor.

Expert tips for the best spinach chickpea recipe

Follow chef’s tips below to achieve the most flavorful, creamy, well-balanced spinach and chickpea hummus: 

  1. Use Fresh Spinach. Opt for fresh baby spinach leaves rather than frozen for a vibrant, crisp flavor. Just be sure to briefly blanch them before preparing this dip recipe.
  2. Blend Thoroughly. For a silky smooth consistency, ensure you follow the recipe and add the hummus ingredients in stages. Be sure to blend  long enough to break down all the ingredients and scrape down the sides of the bowl periodically to ensure all ingredients are evenly mixed.
  3. Adjust Texture with Chickpea Liquid. If your hummus is too thick, gradually add a small amount of chickpea liquid or ice cold water to reach your desired consistency. Just be sure to add the liquid in small increments to avoid making the dip too runny.
  4. Use Quality Tahini and Stir it. Use high-quality tahini sauce to enhance the depth of flavor and creaminess in your hummus. And, make sure you stir the tahini well before using to ensure even distribution of oil and paste.
  5. Chill it. Chill the hummus in the refrigerator for at least an hour before serving to let the flavors meld together.
  6. Season to Taste and Consider Flavor Boosters. Before serving, be sure to taste the spinach hummus and adjust the seasoning to suit your specific taste buds. Consider incorporating additional flavor boosters, like lemon zest or various fresh herbs, to elevate your hummus recipe and find YOUR perfect flavor profile.
  7. Garnish Thoughtfully. Remember we eat with our eyes first. Serve the cold spinach dip in a pretty serving bowl and garnish with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs and grated cheese before serving. 
Action photo of a spoon lifting a spoonful of hummus made with spinach from a food processor bowl.

FAQs: frequently asked questions

How do I properly prepare the spinach for the dip?

That depends upon if you are using fresh spinach or frozen spinach. If using frozen spinach, here what you’ll need to to before making this spinach and chickpea dip.

  • Thaw Spinach. Place the frozen chopped spinach into a colander inserted into a bowl. Cover with plastic wrap and let the spinach thaw in the refrigerator overnight. Note: If you’re in a hurry you can use the microwave to defrost it.
  • Thoroughly Drain. Transfer the spinach to a large clean kitchen towel or cheesecloth and squeeze out as much water as possible. This step is crucial to avoid a watery spinach dip.

If using fresh spinach, see below on how to properly prepare it for this dip recipe.

Can I use fresh spinach instead of frozen?

If you’ve got the time, fresh baby spinach will make the best tasting dip. Here’s how to use fresh spinach to make this recipe:

  • Blanch the Spinach: Cook about baby spinach leaves in boiling water for about 10 seconds. Use tongs to transfer the blanched spinach to a bowl of ice water to shock the greens and stop the cooking process. Note: You’ll need about 22 ounces of fresh spinach to yield roughly the same amount as the frozen version.
  • Cool and Drain: Then, transfer the spinach to a fine-mesh strainer and drain well before squeezing out excess moisture as you would with frozen spinach.

How can I make my hummus creamier?

If you’re looking for a super creamy spinach dip, try adding a little Greek yogurt to the mixture.

Why is my hummus too thick?

If your cold spinach dip is too thick, simply add a little aquafaba (chickpea liquid) or ice cold water until you reach your desired consistency. Be sure to add a small amount at a time (about one tablespoon) and blend thoroughly after each addition to ensure even texture. 

What can I use if I don’t have tahini?

If you don’t have tahini sauce, you can swap in an alternative, such as almond butter or sunflower seed butter, for a similar creamy texture. However, please note, the flavor of this spinach and chickpea recipe will slightly differ.

Overhead photo of a bowl of healthy spinach dip made with frozen spinach and chickpeas.

Serving hummus with spinach

Common Serving Suggestions

  • Classic Spinach Dip: Serve spinach hummus with an assortment of fresh veggie sticks such as carrots, cucumbers, bell peppers, and celery for a healthy and colorful appetizer.
  • Pita Chips: Pair hummus with crispy pita chips for a satisfying crunch. You can use store-bought or make your own pita chips by baking pita bread with a touch of olive oil and your favorite seasoning mixes.
  • Crackers: Use your favorite sturdy crackers or crostini toasts as a dipping vessel for this creamy dip. I personally think whole grain crackers, seed crackers, or buttery crackers complement this hummus best.
  • Sandwich Spread and Lunch Wraps: Spread spinach dip on sandwiches or flour tortilla wraps for added flavor and creaminess. It pairs wonderfully with grilled vegetables, deli turkey breast, or baked falafels.
  • Greek Spinach Dip: Top your spinach dip with plenty of crumbled feta cheese, fresh dill, and toasted sesame seeds. Then serve with crispy phyllo cups for a delicious deconstructed version of Greek spanakopita pie.

Unique Serving Suggestions

  • Spinach Stuffed Avocados: Cut avocados in half, remove the pit and fill the halves with the spinach hummus. Then garnish with a sprinkle of smoked paprika and fresh dill for a visually appealing snack.
  • Hummus Grain Bowl Salad: Mix spinach hummus with lemony rice and top with marinated cherry tomatoes, diced cucumbers, halved olives, and pickled red onions for a creamy, protein-packed dish.
  • Hummus Pizza: Swap out the pizza sauce for hummus and then top with your favorite ingredients like roasted vegetables, feta cheese, and a drizzle of balsamic glaze for a little Mediterranean pizza magic.
  • Spinach Hummus Chicken Breasts: Coat chicken breasts in this spinach and chickpea hummus recipe and then bake in the oven for a quick and delicious protein-packed chicken recipe.
Close-up photo of healthy spinach dip garnished with chopped dill, grated parmesan, and sesame seeds.

Storing leftovers

Refrigerator storage

  • Refrigeration: Store the cold spinach dip in an airtight container in the fridge for up to 5-7 days.
  • Storage tip: To maintain the best quality, cover the surface of the hummus with a thin layer of olive oil or press a piece of plastic wrap to the dip before sealing the container.
  • Before serving: Remove the spinach hummus from the fridge about 15 to 20 minutes before serving for easier spreading and to remove any harsh chill. 

Freezer storage

  • Freezing: Place the spinach dip into an airtight, freezer-safe container and cover tightly to prevent freezer burn. Store in the freezer for up to 3 months.
  • Freezer Tip: Divide the hummus out into smaller containers or ice cube trays for easy thawing and portion control.
  • Thawing: Transfer the container to the refrigerator and let the spinach and chickpea recipe thaw overnight. After thawing, stir the hummus well to reincorporate any separated liquids and restore its creamy consistency.
  • Re-blending: If the texture of the hummus changes after freezing and thawing, blend it again briefly in the food processor to smooth it out. Note, you may want to add a small amount of ice cold water or olive oil to adjust the consistency to your preference.
Close-up photo of two flakey filo cups inserted into a bowl of spinach hummus.

Are you ready to elevate your snacking game with a vibrant and delicious spinach and chickpea hummus recipe? Whether you stick with the classic serving suggestions or try one of my unique ideas, this spinach hummus dip recipe promises a fresh twist on a beloved favorite. Try it out today and elevate your snacking game. Just don’t forget to share your creations and variations with me! I love to see what you’re making in the kitchen.

Cheyanne

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More cold and creamy vegetable dip recipes!

Overhead photo of a bowl of cold spinach dip garnished with chopped dill, parmesan cheese, and lemon wedges.

Healthy Spinach Dip

5 from 4 votes
Author: Cheyanne Holzworth
Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Elevate your snack game with my sensational spinach hummus! This delightful cold dip recipe marries earthy, slightly sweet spinach with creamy chickpeas, aromatic garlic, salty feta, and zesty lemon to create a harmoniously smooth, lusciously creamy blend that's equal parts healthy, refreshing, and irresistibly delicious.

Equipment

  • 1 Microwave-Safe Bowl
  • 1 Food Processor
  • 1 Rubber Spatula

Ingredients 

  • 1 (15-ounce) can Chickpeas OR White Beans – don’t drain or rinse
  • 2 cloves Garlic – peeled
  • 3 TBS Tahini – well stirred
  • 2 TBS Fresh Lemon Juice
  • 1 heaping tsp EACH: Onion Powder and Dry Parsley
  • 1/8 heaping tsp Ground Nutmeg
  • 1 (10 ounce) package Frozen Chopped Spinach – defrosted and squeezed completely dry (sub: Baby Spinach) (SEE NOTES)
  • ¼ Cup Pine Nuts – toasted (sub: toasted walnuts) (SEE NOTES)
  • ½ Cup Greek Yogurt
  • ½ Cup Feta Cheese – cubed or crumbled (2.5 to 3 ounces)
  • ¼ Cup Ricotta Cheese
  • 2 TBS Grated Parmesan Cheese
  • 3 heaping TBS Fresh Dill – chopped and lightly packed; plus more for garnish
  • as needed Kosher Salt and Ground Black Pepper
  • Optional Serving Suggestions: Pita Chips Baked Filo Cups, Crudité, Crackers

Instructions

  • Cook chickpeas and garlic: Dump the can of chickpeas or cannellini beans and its liquid into a microwave-safe bowl. Add the peeled cloves of garlic.
    Place the bowl in the microwave and heat on high power for 4-6 minutes, or until the beans are very soft.
    Drain chickpeas, reserving all the liquid. Set beans aside.
    (Note: This step is optional, however it is one of the keys to creating a super smooth dip. Cook time will depend upon the strength of your microwave. You can also do this on the stove-top in a small saucepan if you prefer.)
  • Start spinach dip: Pour 6 TBS of the chickpea water (aquafaba) into the bowl of a food processor or high-speed blender. Add the garlic cloves, tahini, lemon juice, onion powder, dried parsley, and nutmeg. Season with ¾ teaspoon salt and a ¼ teaspoon pepper.
    Process the mixture for 1 minute. Then, stop and scrape down the sides and the bottom of the bowl using a rubber spatula. Return the lid and continue to process for an additional minute, or until the tahini mixture is smooth and paste-like in consistency.
  • Add chickpeas, spinach, and nuts: Add the softened chickpeas, dried spinach, and the toasted pine nuts to the bowl.
    Cover and process until the mixture is very smooth, about 1 minute. Use a rubber spatula to scrape down the sides and the bottom of the bowl again. Then, cover and process the mixture for 1 additional minute
  • Add yogurt, cheeses, and dill: To the food processor bowl, add the Greek yogurt, ricotta cheese, feta cheese, dill, and parmesan.
    Then cover the processor with the lid continue to process for an additional 2-3 minutes, or until a super-smooth, ultra-creamy spinach dip forms.
  • Taste and adjust: Taste the creamy spinach dip and adjust as you see fit – adding more salt, seasonings, or lemon juice for flavor; more chickpea water or ice-cold filtered water for a thinner consistency, or extra virgin olive oil for a richer flavor.
  • Serve Spinach Hummus Dip: Transfer the creamy spinach dip appetizer to a serving bowl or plate. Drizzle with EVOO (optional) and garnish with fresh dill, sesame seeds, and parmesan or feta, if using.
    Serve with filo cups, crudité, pita chips, and crackers; on wraps, sandwiches, and burgers; plus, more. Enjoy!

Notes

  • Spinach: You can use frozen chopped spinach or fresh baby spinach to make this dip recipe. 
  • If using frozen spinach: Be sure to thoroughly thaw and drain the frozen spinach before using. Please note, regardless of the method you select, you’ll need to thoroughly squeeze the spinach dry before using.
    • Thawing overnight: Add the chopped frozen spinach to a colander suspended over a bowl. Cover the bowl with plastic wrap and place into the refrigerator for at least 8 hours, preferably overnight.
    • Thawing on the stovetop: Heat a small splash of olive oil in a skillet over medium to medium-low heat. Once shimmering, add the spinach and cook, stirring occasionally, for about 6-10 minutes, or until all the excess liquid has been cooked off and the spinach is dry.
    • Thawing in the microwave: Thaw in the microwave according to the instructions on the back of the packaging. 
  • If using fresh spinach: You’ll need 22 ounces of fresh baby spinach. And you’ll need to blanch and thoroughly dry the spinach before using. Please see below for blanching fresh spinach:
    • Prep: Bring a pot of salted water to a boil. Meanwhile, prepare an ice water bath by filling a bowl with ice water – and set aside. 
    • Blanch Spinach: Add the baby spinach to the boiling water and let cook for 10 seconds. Use a pair of tongs to remove the spinach from the water and transfer to the ice water bath. Let the spinach sit in the ice water for a couple minutes, or until cool enough to handle.
    • Drain: Transfer the spinach from the ice water to a fine-mesh strainer and drain well, pressing on the spinach to wring out all excess water.
  • Pine nuts: To toast pine nuts, place a dry skillet over medium heat on the stovetop. Add the pine nuts to the pan and cook, stirring frequently, for 4-5 minutes, or until toasted and fragrant.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe Yield: roughly 3 cups
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 154kcal    Carbohydrates: 5g    Protein: 7g    Fat: 12g    Saturated Fat: 4g    Polyunsaturated Fat: 4g    Monounsaturated Fat: 4g    Trans Fat: 0.002g    Cholesterol: 19mg    Sodium: 190mg    Potassium: 127mg    Fiber: 1g    Sugar: 1g    Vitamin A: 179IU    Vitamin C: 3mg    Calcium: 131mg    Iron: 1mg
Course: Appetizer, Snack
Cuisine: Mediterranean

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Angled, close-up photo of spinach hummus garnished with crumbled feta cheese, fresh dill, and toasted pine nuts.