Spinach & Feta Hummus

by Chrissy


In a radical 80’s healthy cookbook, I read that you should try to eat 1 cup of fresh spinach (or 1/2 cup, cooked), every day because it is packed full of vitamins and minerals that your body absolutely loves.

Not to mention you will obviously have bulging biceps soon after you scarf them down, like Popeye.

As other dark, leafy greens step into the spotlight, such as kale, chard, and other wild field greens, embrace them; just don’t you dare replace good old spinach with them.

Never made your own hummus? Once you make it, there’s no going back to the store-bought kind; you can’t beat the cheaper cost and fresher taste. Unless you are either really lazy, or your old fashioned food processor weighs 100 lbs. (<–we’ve used this excuse a few times, so it is a real issue).

Here are a few other zesty hummus recipes that you will love:

Feta Mediterranean Hummus 

Fried Rosemary & Greek Yogurt Hummus

Herb and Roasted Red Pepper Hummus


Spinach & Feta Hummus

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Makes about 1 ½ cups


1 can chickpeas, drained and rinsed

3 Tbsp tahini

3 garlic cloves, chopped

1/2 tsp cumin

1/8 tsp coriander

pinch of crushed red pepper (optional)

1/4 tsp salt

1/8 tsp black pepper

3 Tbsp fresh lemon juice

2 Tbsp water

1 1/2 cups baby spinach leaves, packed

4 oz. light feta cheese, crumbled, plus more for garnish



Add everything to the bowl of the food processor and process until it is a creamy texture, scraping down the sides, if needed.

*Little Yellow Note: if texture seems “dry” stream in another Tablespoon of water.


From the Little Yellow Kitchen,



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4 Responses to “Spinach & Feta Hummus”

  1. Yum, homemade hummus! I love the spinach and feta combo!

  2. Yum! Gonna make for school lunches – my kids love hummus.

  3. Chrissy

    Good idea! You should pack it up with veggies and crackers in a cute little bento box. :)

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