A spoon scooping green avocado hummus out of a bowl.

Spinach Avocado Hummus

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 8 1x
  • Category: Dip
  • Method: Food Processor
  • Cuisine: Vegan

Creamy and delicious avocado hummus that’s perfect for dipping tortilla chips in or spread in wraps and sandwiches. It also works well for topping baked sweet potatoes, roasted veggies, buddha bowls and salads.



  • 1 19 oz can chickpeas, drained and well-rinsed (2 cups cooked chickpeas)
  • 1 medium-sized avocado, about 120 grams once removed from the skin
  • 1/4 cup tahini (60 g)
  • 1/4 cup lime juice
  • 1/2 tsp sea salt
  • 1/2 tsp cumin
  • 1 small handful fresh spinach (about 30 grams or 1 lightly packed cup), optional
  • 2 tbsp water (or additional lime juice)


  1. Add all the ingredients to food processor or high-speed blender and mix until smooth and creamy.
  2. Scoop into a bowl and serve with chopped veggies, chips, pita or crackers.
  3. Store leftovers in the fridge in an airtight container for up to 5 days.

Keywords: oil-free, healthy, easy, vegetarian, homemade