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Cool Green Hummus

The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.

Adding fresh spinach to hummus bumps up the nutrition, and the fun factor, without changing the flavor!

Prep a batch to have on hand for easy and healthy snacks all week.

Cool Green Hummus
Cool Green Hummus
Prep time:
Total time:

2 Cups


  • 1 15 oz. can Heinen's chickpeas, drained (1/2 cup liquid reserved)
  • ¼ cup Heinen's tahini
  • 1 garlic clove, peeled
  • 2 Tbsp. lemon juice
  • 1 tsp. Heinen's ground cumin
  • ½ tsp. sea salt, or to taste
  • 1 cup Heinen's baby spinach, packed


  1. Combine all ingredients, including reserved liquid from canned chickpeas, in a high-powerd blender or food processor.
  2. Blend on high until very smooth. Transfer to a glass storage container with a lid. The hummus will keep in the fridge for up to 4 days.
  3. Serve with fresh-cut vegetables, pita wedges or pretzels.

Healthy Summer Cool Green Hummus and Veggies

Carolyn Hodges headshot
By Carolyn Hodges
Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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