Spinach Hemp Hummus

Hummus is one of the few foods that is just a staple for me regardless of the weather or the season. I love switching it up for a pop of different flavour and/or colour. I also love incorporating different nuts and seeds, and this version uses hemp to provide an extra hit of protein and that unique delicious nutty taste. They taste somewhere between a pine nut and a sunflower seed, at least that’s what I think!

I love sprinkling hemp seeds on my oats or into my chia puddings, on top of yogurt bowls, and whizzing them into homemade bars. Making use of them in savoury sauces, dips, dressing and even just straight into salads just opens up a whole new realm of possibility.

This simple super green spinach and hemp hummus was created for Linwoods Health Foods; this is not a sponsored post.

Spinach Hemp Hummus

Print Recipe
By Serves: 4 - 6 Prep Time: 10 minutes Cooking Time: Nada!


  • 1 can of chickpeas, drained and rinsed well
  • 3 tbsp Linwoods Health Foods Hemp Seeds
  • 2 tbsp tahini
  • 1 clove of garlic minced or grated
  • 3 tbsp lemon juice
  • ¼ cup (60ml) water
  • 2 tbsp olive oil
  • 30g spinach
  • 2 tbsp fresh dill or basil
  • Salt to taste



Blend together all ingredients in a blender until smooth. You can use a food processor but it won’t blitz the hemp seeds to a smooth consistency as easily.


Season to taste with salt.


Serve with spring veggies and oat cakes or crackers for dunking.


Store in the fridge in a sealed container for up to four days.

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