Tangy Spinach Hummus Recipe - Simply Plant Based Kitchen (2024)

by Kim | Plant-Based Recipes, Salads & Dressings, Snacks | 11 comments

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Tangy Spinach Hummus Recipe - Simply Plant Based Kitchen (1)

I’ve been looking for a really good no-oil hummus and I hadn’t found one I really liked. Until now! This delicious, tangy version is made with spinach and even has some kick to it from a little sriracha!

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I watched a new documentary, Foods that Cure Disease, on Amazon Prime. And it was AWESOME! Craig McMahon is the director and does hours of great interviews with Dr. Esselstyn, Dr. Gregor, Dr. Campbell, & Dr. McDougall about a whole foods plant based diet. He also includes video of himself making delicious whole food plant based recipes! The whole movie is over 4 hours long, but that’s because it includes so many great vegan recipes for you to try. You should definitely check it out!

No-Oil Spinach Hummus is super easy AND delicious!

This hummus (he calls it a sandwich spread) recipe is the first one I tried. I did make a few small changes. Like instead of Tamari, you can use Bragg’s Liquid Aminos or Low-Sodium Soy sauce. If you prefer Tahini, you can use that in place of the cashews.

I love the tangy-ness and little bit of spice it has. Although, the siracha is definitely optional. The secret ingredient….dill pickle!

I also love that this has spinach in it, so I can get more raw greens in!

I made this for our Super Bowl party (which was being attended by non-vegans) and it was GONE by the end of the night!I’m glad I made a double batch, so I had the other half for lunch with some raw veggies today.

Spinach hummus & raw vegetables is a great WFPB lunch!

Tangy Spinach Hummus Recipe - Simply Plant Based Kitchen (2)

This recipe is super easy and quick to make, so don’t be afraid. I had been very hesitant to make my own hummus at home, but now I know how super quick & easy it is! No more super fattening store bought brands!

Ingredients:

1canchickpeas (garbanzo beans), 15 ounce, drained & rinsed
1/4cupraw cashews or tahini
1/4cupnutritional yeast
1/2cupbaby spinach
1 1/2teaspoonapple cider vinegar
1teaspoonBragg’s Liquid Aminos or Low-sodium soy sauce
1teaspoongarlic powder
1dill pickle spear
1pinchdried dill
1lemon, juiced
1teaspoonsriracha, to tasteoptional
pinchsalt/pepper, to tasteoptional

You start with the chickpeas, tahini or cashews, & spinach. Blend that in the food processor and add tablespoons of water until creamy. Then add all the rest of the ingredients and blend again. You can add more water to adjust the consistency if it’s too thick. Use a spatula to scrape the sides down in between blending.

Use tahini or cashews for this no-oil spinach hummus recipe

You can make this with cashews or tahini – I’ve done both and they are both good. However, if I had to choose my favorite, I think it would be tahini. It makes it more like the classic and creamier. Tahini is just ground sesame seeds and are very healthy with good amounts of protein, calcium, iron, and other nutrients. If you use cashews, you need a good food processor to make sure you don’t have little pieces left behind.

If you don’t know what Nutritional Yeast is, it is NOT the same as Brewer’s Yeast. Nutritional yeast has a cheesy flavor and contains lots of nutrients, including the elusive Vitamin B-12 that vegetarians & vegans need to supplement.

More Recipes You Might Like:

If you try this recipe, please comment below & let me know how it turned out!

Print Recipe

5 from 2 votes

Easy No-Oil Tangy Hummus

This delicious WFPB hummus will go great with any raw veggie or as a healthy sandwich spread. You can adjust the amount of spice for your taste.

Prep Time5 minutes mins

Ingredients

1 can Chickpeas, 15 ounce, drained & rinsed
1/4 cup raw cashews or tahini
1/4 cup nutritional yeast
1/2 cup baby spinach
1 1/2 teaspoon apple cider vinager
1 teaspoon Braggs Liquid Aminos or Low-sodium soy sauce
1 teaspoon garlic powder
1 dill pickle spear
1 pinch dried dill
1 lemon, juiced
1 teaspoon siracha, to taste optional
pinch salt/pepper, to taste optional

Instructions

Using a food processor, add chick peas, cashews (or tahini), & spinach to food processor. Blend then add a little water (about 2 tablespoons at a time) and blend & continue adding water until a creamy consistency is achieved.
Add rest of ingredients and blend until smooth and creamy.
Tip: use spatula to scrape off the sides in between blending.

Nutrition

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Jennyon August 30, 2019 at 8:31 am

This sounds so yummy! I am super excited to try it! I love hummus and can snarf up a batch with a quickness. I make a lemon garlic no oil that I batch cook and eat weekly. I am super excited to try this one too.
Reply
- adminon August 30, 2019 at 9:22 am
  Thanks and I hope you like it! It’s still my favorite because it’s got so much flavor!
  See Also
  Easy Whole Food Plant Based Thanksgiving Recipes - Simply Plant Based Kitchen
  Reply
  - Susan Sculleyon April 25, 2023 at 4:44 pm
    I am going to make this, gotta buy a couple ingredients 1st (beginner at GBOMB cooking! and hardly cooked in my life… no joke!) But so far, I LOVE all of your recipes! Just made your cheese sauce and it really is great tasting and SO CREAMY! Even looks like melted cheese! I’m so grateful for your recipes, as I’ve been starting to miss my ole comfort foods, but, I will NEVER go back to SAD! I’m on month 3, soon month 4 of GBOMBS Nutritarian and my health issues are incredibly improved! Anyone else besides me have Lymphadema? It’s amazing to make my own SOS-GBOMBS hummus, garbanzo sandwiches, cheese sauce, avacado dip-spreads, LASAGNA, salsa!! I had NO idea how much fat, salt, and even sugar versions are I. Every one of these at the stores, even deli section! No wonder most drs tell us, there’s no cure for your lymphadema! It’s bc I’ve been unknowingly LOADING UP on SAD, processed foods w/o reading ingredients. Gotta share this: I never learned to cook so I hated cooking. Now, I’m learning to make everything I eat and am enjoying it. It’s like being an artist creating a deliciously edible masterpiece!! THANK YOU, SIMPLYPLANTBASEDKITCHEN!!
    Reply
    - Kimon April 28, 2023 at 6:02 am
      Thanks for sharing, so happy to hear you’ve made some great positive strides with the plant-based lifestyle. Keep up it up!! 🙂
      Reply
Margaret Whiteon November 19, 2019 at 11:36 am

I used tahini. Mixed up easily and tastes delicious!
Reply
- Kimon November 19, 2019 at 1:25 pm
  Thanks!
  Reply
Laurena Barlowon September 3, 2023 at 6:33 pm
Hello, one serving is how much??
I made the Red Pepper Hummus as it said a serving is 1/4 cup but I didn’t see how much each serving is for Spinach hummus
Reply
- Kimon October 6, 2023 at 12:20 pm
  Looks like I divided this by 10 instead of 16 like the Red Pepper Hummus, so a serving could be even larger for the nutritional content listed. Would be around 1/3 cup for a serving size, but these are only suggestions.
  Reply
Dion December 3, 2023 at 2:13 pm
I was doubtful…just started my plant based journey…I used vegetable broth instead of water to thin…and it came out delicious…my go to snack..and good enough to serve company…thank you!
Reply
Dorothy Ann Benoiton January 21, 2024 at 1:14 pm
I will try this. I have been making my own hummus for years but not with spinach. I will try that. I am not sure about the hot sauce. But, thanks so much for this.
Reply
- Andrea Djafrion February 2, 2024 at 6:36 pm
  Great, we hope that you like it! If you don’t want it spicy just skip the hot sauce.
  Reply