Spinach and Feta Hummus

Hey friends, I know it has been a minute since I have posted here… where does the time go?!?!

Well I am back and I have quite a few recipes to share starting with my new favorite dip!!! I made a batch of this for Thanksgiving and it was such a hit I have already made more.

Spinach and Feta are truly two of my favorite things and everyone loves hummus so why not jazz it up with a hint of green and a whole bunch of flavor. This recipe took just 15 minutes to make; which is a good thing because you will be making a whole lot of it!

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Spinach and Feta Hummus

Servings - 4 cups


  • 5 Cups Baby Spinach Leaves

  • 1 Shallot, chopped

  • 2 Cans Chickpeas, drained reserve ¼ cup liquid

  • 2 Cloves of Garlic - peeled

  • ½ Cup Pine Nuts - toasted

  • 2 Tsp Tahini

  • 1 Lemon – Juiced

  • ½ Cup Feta – cubed or crumbled, plus more for garnishing

  • ¼ Cup Pecorino Cheese – grated

  • ⅓ Cup Fresh Dill, plus more for garnish

  • ¼ Tsp Dried Thyme

  • 3 Tsp Extra Virgin Olive Oil

  • Sea Salt and Pepper


Spinach and Shallot:

Place a pot of water over medium high heat. Once boiling add the spinach and let cook for 1 minute until wilted, remove from heat drain and run under cold water to stop further cooking.  Squeeze out any excess water using a paper towel. 

While the water is boiling for the spinach, place a pan over medium high heat and add 1 Tsp EVOO, when the pan is hot add the chopped shallot and sauté for 4-5 minutes until it is fragrant and begins to sweat. Be sure not to burn the onion. Remove from heat and set aside.

Making the Hummus:

Place the chickpeas, apinach, and onion into the bowl of a food processor. Add garlic, pine nuts, scant ½ teaspoon salt and a pinch of pepper. Process until chickpeas resemble wet sand

Add the remaining ingredients to the food processor, except the olive oil. Process to combine, about 1 minute, stop to scrape down the sides of the bowl as needed. With the processor running, slowly stream in olive oil and then slowly stream in the chickpea cooking liquid if needed, 1 tablespoon at a time until desired consistency is achieved

Taste and adjust for seasoning with salt and pepper.

To Serve:

Transfer to serving bowl and garnish with pine nuts, dill and feta. Serve with seasonal vegetables or use as a spread on a sandwich. You can't go wrong.


Lauren Courtney

Recipe, FoodLauren UngerHeart