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!)