Can I use frozen spinach for the hummus?

Yes, use 60 gr (2.1 oz.) of frozen leaf spinach, thaw it and squeeze it out very well, otherwise the hummus turns watery. Fresh baby spinach makes the dip a brighter green and fresher in taste, frozen spinach is a little stronger and darker. In both cases the spinach does not need cooking, the blender breaks it down completely.

Artichoke hearts from a jar or a can?

Both work, what matters is that they are packed in water or oil and not marinated with vinegar and herbs, which would dominate the hummus. Jarred artichokes in oil bring a little more flavor, drain them well and hold back 1 tablespoon of the olive oil. Frozen artichoke hearts are boiled in salted water for 5 minutes first.

How do I get the hummus really creamy?

Three things help: use the chickpeas drained and rinsed, whip the tahini with the lemon juice in the blender first until it turns pale, and then blend everything for at least 2 minutes, longer than you think. If the mixture is too thick, add ice-cold water a spoon at a time. For a silky-smooth result, slip the skins off the chickpeas, it takes 10 minutes and is worth it for guests.

Can I make the spinach artichoke hummus vegan?

Yes, the cream cheese is only there for creaminess. Leave it out and add 1 tablespoon more tahini and 1 tablespoon more olive oil instead, or use 2 tablespoons of plant-based cream cheese. Toast the panko in olive oil instead of butter, and the whole platter is vegan.

How long does the hummus keep in the fridge?

In a sealed container with a thin layer of olive oil on top the hummus keeps for 4 days in the fridge. The green color darkens a little over time, which is normal. Let it stand for 15 minutes before serving and stir it through again, the panko always goes on just before serving or it turns soft.

11 SEPTEMBER 2026

Green Spinach Artichoke Hummus with Tahini

Name: Green Spinach Artichoke Hummus with Tahini
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 can chickpeas; 50 gr (1.8 oz.) fresh baby spinach; 100 gr (3.5 oz.) artichoke hearts; 2 garlic cloves; 40 gr (1.4 oz.) tahini; 2 Tbsp cream cheese; 2 Tbsp olive oil; 2 Tbsp lemon juice; 1 tsp salt; 1/2 tsp ground cumin; 1/4 tsp paprika; 1 pinch pepper; 2 to 4 Tbsp water; 3 Tbsp panko; 1 Tbsp butter; 1 pinch salt; 2 artichoke hearts; 1 handful microgreens; 3 carrots; 1 red bell pepper; 1 handful crackers; 1 handful grissini

By Verena Frei

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Prep: 15 min
Cook: 5 min
Total: 20 min
Servings: 4 servings

What can I cook tonight?Tap what you have at home and I will show you what fits.e.g. withcarrotchickpeasspinach

Hello lovelies,

we have hummus almost every week, but this one gets the most attention on the appetizer platter: my green spinach artichoke hummus with tahini is bright green, creamy and tastes like the spinach artichoke dip you may know from American restaurants, only cold, lighter and blended in 20 minutes. Toasted panko crunches on top, and around it sit carrots, bell pepper, crackers and grissini.

Close-up of the green hummus with toasted panko, an artichoke heart and microgreens

Green hummus is not entirely new in my kitchen, my creamy edamame hummus with tahini and sesame oil gets its color from soybeans. Here the green comes from raw baby spinach, which disappears completely in the blender, and the artichoke hearts bring the slightly nutty, tangy note that makes the dip so special.

Chickpeas, spinach and artichokes

The base is classic: canned chickpeas, tahini, lemon, garlic, cumin. A spoon of cream cheese makes the mixture extra silky, if you stay vegan leave it out and use a little more tahini. What matters is blending long enough and adding ice-cold water when needed, then the hummus turns silky instead of grainy. On busy days a bowl of it and one of my Swiss Bürli with rye and flaxseed are all I need for lunch. If the dip is meant to become a whole dinner, do as I do with my loaded hummus with roasted veggies and feta and pile roasted vegetables on top.

Spinach artichoke hummus on the platter with vegetable sticks, crackers and grissini

You already know the spinach and artichoke pairing from the blog as a warm, baked spinach artichoke dip from the Christmas menu. The hummus is the everyday version of it: no oven, no cheese to bake, but chickpeas that fill you up and a dip that still belongs on bread the next day. Baby spinach is easy to find all year, so this green hummus is never out of season, and there are more recipes with spinach on the blog.

Green spinach artichoke hummus from above, surrounded by carrots, bell pepper and crackers

Ingredients for the spinach artichoke hummus with chickpeas, baby spinach, artichoke hearts, tahini and lemon

The panko topping is my little trick: 3 tablespoons toasted golden in butter with a pinch of salt, and the creamy dip suddenly has something to crunch on. If you like tahini dips, my green summer rolls with tahini dip are the next recipe for the platter.

And when a second can of chickpeas and the rest of the spinach are left over, they become my quick chickpea curry with coconut milk and spinach for dinner. Tell me what you like to dip with most.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: the hummus tastes best when it can rest in the fridge for 30 minutes after blending, then the garlic and lemon mellow out. The panko is my little trick against the uniform creaminess of a dip platter, it crunches like breadcrumbs on pasta and can be toasted in a double batch to keep. Spread on bread with tomato slices and a few capers the hummus is also a quick supper, and a spoonful stirred into warm pasta turns into a green sauce. For a party double everything, the blender can just about take it.

Spinach artichoke hummus in a bowl on a platter with carrots, bell pepper, crackers and grissini

Green Spinach Artichoke Hummus with Tahini

Creamy green hummus of chickpeas, baby spinach, artichoke hearts and tahini, garnished with toasted panko and microgreens.

Course:Appetizer
Prep:15 min
Cook:5 min
Servings:4 servings

Vegetarian

Rate

EQUIPMENT

Blender or food processor
Sieve
Small frying pan
Serving bowl
Large platter

INGREDIENTS

For the hummus:

1canchickpeas 400 gr (14 oz.), drained
50gr (1.8 oz.)fresh baby spinach
100gr (3.5 oz.)artichoke hearts from a jar, drained
2garlic cloves
40gr (1.4 oz.)tahini about 4 Tbsp
2Tbspcream cheese
2Tbspolive oil
2Tbsplemon juice
1tspsalt
1/2tspground cumin
1/4tsppaprika
1pinchpepper
2 to 4Tbspwater ice-cold, as needed

For the panko topping:

3Tbsppanko
1Tbspbutter
1pinchsalt

To garnish:

2artichoke hearts halved
1handfulmicrogreens

For dipping:

3carrots for dipping, cut into sticks
1red bell pepper cut into strips
1handfulcrackers
1handfulgrissini

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INSTRUCTIONS

Blend the hummus

Drain the chickpeas in the sieve and rinse under cold water. Wash and spin-dry the spinach, drain the artichoke hearts, peel the garlic.
Whip the tahini and lemon juice in the blender for 30 seconds until the mixture turns pale. Add the chickpeas, spinach, artichoke hearts, garlic, cream cheese, olive oil, salt, cumin, paprika and pepper.
Blend for 2 to 3 minutes into a smooth, creamy mixture, scraping down the sides now and then. If the hummus is too thick, add ice-cold water a spoon at a time until the texture is right. Taste and adjust.

Toast the panko

Melt the butter in the small pan, add the panko and salt and toast, stirring, for 2 to 3 minutes until golden. Let it cool on a plate.

Serve

Spread the hummus into the serving bowl, draw a swirl with the back of a spoon and garnish with the halved artichoke hearts, the toasted panko and the microgreens.
Set the bowl on the platter and arrange the carrots, bell pepper, crackers and grissini around it.

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Calories: 265 kcal
Protein: 8 g

GOOD TO KNOW

Frequently asked questions

Yes, use 60 gr (2.1 oz.) of frozen leaf spinach, thaw it and squeeze it out very well, otherwise the hummus turns watery. Fresh baby spinach makes the dip a brighter green and fresher in taste, frozen spinach is a little stronger and darker. In both cases the spinach does not need cooking, the blender breaks it down completely.
Both work, what matters is that they are packed in water or oil and not marinated with vinegar and herbs, which would dominate the hummus. Jarred artichokes in oil bring a little more flavor, drain them well and hold back 1 tablespoon of the olive oil. Frozen artichoke hearts are boiled in salted water for 5 minutes first.
Three things help: use the chickpeas drained and rinsed, whip the tahini with the lemon juice in the blender first until it turns pale, and then blend everything for at least 2 minutes, longer than you think. If the mixture is too thick, add ice-cold water a spoon at a time. For a silky-smooth result, slip the skins off the chickpeas, it takes 10 minutes and is worth it for guests.
Yes, the cream cheese is only there for creaminess. Leave it out and add 1 tablespoon more tahini and 1 tablespoon more olive oil instead, or use 2 tablespoons of plant-based cream cheese. Toast the panko in olive oil instead of butter, and the whole platter is vegan.
In a sealed container with a thin layer of olive oil on top the hummus keeps for 4 days in the fridge. The green color darkens a little over time, which is normal. Let it stand for 15 minutes before serving and stir it through again, the panko always goes on just before serving or it turns soft.

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Creamy edamame hummus in a black bowl with black sesame, nori and microgreens, served with cucumber sticks and crackers