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CSA Cooking: Green Hummus


  • 2 15- ounce cans garbanzo beans
  • 4 ounces spinach blanched, cooled, and well-squeezed
  • 1/4 cup tahini
  • 2 small garlic cloves peeled and crushed
  • juice of one small lemon
  • 3-4 tablespoons water
  • 1/3 cup extra virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 4-5 turns of a pepper grinder


  • Drain the garbanzo beans and give them a good rinse. For a very smooth hummus, use your fingers to pop the skin off each individual bean. If you can't be bothered, skip that step.
  • Tumble the beans into the bowl of a food processor. Put the lid on and pulse a few times to break up the beans.
  • Add the spinach, tahini, garlic cloves, and lemon juice and run the motor. While it runs, slowly stream in the olive oil and two tablespoons of water. If the hummus seems to thick, add the remaining water.
  • Add the salt and pepper and pulse to combine. Taste and adjust seasoning, if necessary.
  • Scrape the finished hummus into a container and refrigerate. It will keep about a week in the fridge.