Spinach Avocado Hummus

Add an extra healthy twist to your hummus! Serve as an appetizer with veggies and crackers or spread on a lunch wrap.


I'm going to dive right into the main topic of this post: green deliciousness. You know I love sweet and savory, naughty and healthy. I'm an all-encompassing food girl. There are weeks when I prefer one taste over the other and this week I have been CRAVING greens. On our sad ride home from our kid-free overnight date Sunday morning, Dan and I agreed that something healthy, green and zingy needed to be created in our kitchen asap. I started with our favorite Hummus recipe as a base and added some spice and green goodness. 


If you prefer a less spicy hummus, feel free to omit the garlic and Cayenne pepper. This stuff is ridiculous, you guys. It is insanely addicting.

We dipped veggies and crackers in it and I'm surprised there was any left. Thankfully...there WAS! So for the past two days I have added it to my salads. Today I will be slathering it all over the inside of my chicken wrap. That's right. I'm in love.


If you, too, are having a green week, please try this. You will thank me! :) Have a wonderful week, friends!

If you love cold dips like I do, you might want to check these out, too! Zesty Black Bean Dip, Guacamole, Hummus


Spinach Avocado Hummus

Add an extra healthy twist to your hummus! Serve as an appetizer or make it for lunch!

Contributed by Megan Porta from pipandebby.com.

Published Jan 26, 2016

Print Friendly and PDF

Serves: 8

Total time: 15 min



  • 15-oz. can garbanzo beans (2 tablespoons of liquid reserved)
  • Juice from one lemon
  • 2 cloves garlic, quartered
  • 1/3 cup tahini
  • 1 1/2 cups fresh spinach leaves
  • 1/2 of an avocado, pitted and peeled
  • 2 tablespoons chopped chives
  • 1 teaspoon sea salt
  • 1/2 teaspoon Cayenne pepper
  • 2 tablespoons olive oil
  • Cayenne pepper, for sprinkling
  1. Place the garbanzo beans, lemon juice, garlic, tahini, spinach, avocado, chives, sea salt and cayenne pepper into a food processor or blender. Process/puree until creamy. Stream in olive oil and 2 tablespoons of the reserved garbanzo beans liquid.
  2. Pour into a serving dish and refrigerate until ready to serve. Sprinkle extra Cayenne pepper over the top and serve with pita chips or vegetables.