Go Back
Print Recipe

Pesto Spinach Hummus

Prep Time5 minutes
Total Time5 minutes
Course: Snack
Servings: 2 cups
Author: Ashlen Leonard

Ingredients

  • 1 540 ml can chickpeas drained and rinsed
  • 1/4 cup + 2 tbsp water
  • 3 tbsp lemon juice
  • 2 tbsp tahini
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1/4 cup fresh basil leaves
  • 2 cups packed fresh spinach leaves
  • Pinch of cumin
  • Pinch of paprika
  • Black pepper to taste

Instructions

  • In a food processor, add all ingredients together and process on low for 1 minute, or until smooth.
  • Scrape down the sides with a spatula. Process on low for 30 more seconds.
  • To achieve a thinner hummus, add 1 tbsp of water at a time.
  • Season with salt and pepper. Keep in the fridge for 3-5 days. Enjoy!