Spinach-Cucumber Hummus

Amy Clevenger

by | Updated: December 3rd, 2016 | Read time: 1 minute

There’s something heavenly about homemade hummus. Creamy, tangy and as mild or punchy as you prefer, it can be made in minutes with just a few simple ingredients and a food processor. For the smoothest possible dip, here’s a trick: carefully peel the thin, clear “skin” from your garbanzo beans before blending. It may take a little time, but the perfect texture makes it worth it!

Spinach-Cucumber Hummus

Spinach-Cucumber Hummus

Serves: 2


1 (15-oz.) can garbanzo beans, drained and skinned*
1-1/2 tsp. minced garlic
½ lemon, juiced
½ cup tahini
½ cup packed spinach
1 small cucumber, chopped
Salt to taste


  1. *Optional: for a creamier hummus, first peel skins from garbanzo beans.
  2. In a food processor, blend garbanzo beans for a short time until clumps start to form,; scrape sides as needed.
  3. Add in garlic, tahini and lemon juice; blend. Add in chopped cucumber, spinach and salt; blend until smooth.
  4. (Note: Adjust garlic and salt to your taste preference!)
Amy Clevenger

Amy Clevenger is a Los Angeles-based food blogger. In 2013, she started her popular Instagram account @FantasticallyFit to help keep her accountable in her journey to better health. Clevenger’s brand has since expanded to include Fantastically-Fit.com and the popular e-recipe book series, Healthy Eats. Clevenger’s passion for healthy eating and cooking began while she was pursuing her master’s degree in counseling and guidance from Cal Lutheran University. Her work with families helped her to realize that living a healthy, happy life starts in the kitchen. She believes clean eating doesn’t have to mean giving up on great taste. Today, Clevenger is married to her college sweetheart and lives in Los Angeles with her three cats, Kailani, Confettu and Harley.