Baby Spinach and Mint Hummus

  • PREP TIME: 15 minutes
  • CHILLING TIME: 01 hour
  • SERVES: 4

A Levantine dip / spread prepared with mashed and creamy chickpeas blended with baby spinach, fresh mint, tahini, olive oil, lemon juice, salt and garlic.

Ingredients and Quantity

  • Chickpeas, soaked overnight, drained and cooked: 325 gm.
  • Garlic, crushed- 06 cloves
  • Baby spinach- 1/4th bunch
  • Mint Leaves- 4 to 5 sprigs
  • Cumin- ¼th tsp.
  • Lemon juice- 01 tsp.
  • Extra virgin olive oil- 02 tbsp. / or more as desired
  • Tahini- ¼th cup
  • Water, reserved – ¼th cup
  • Salt- to taste
For Garnish
  • Baby spinach, chopped, sautéed: 02 tsp.
  • Sesame seeds, lightly toasted: ½ tsp.
  • Extra Virgin olive oil for drizzling: 01 tbsp.


  1. Add all ingredients to a food processor and blend until smooth
  2. Chill in the refrigerator , covered with a cling wrap for an hour before serving
  3. Garnish with fried spinach, sesame and a drizzle of olive oil.
  4. You may serve with Lavash.

Chef Tips

  1. Reserve the water in which the chickpeas were boiled.