Spinach and Feta Hummus

Table of Contents

• Ingredients

• Instructions

• FAQs

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!

Spinach and Feta Hummus

Servings - 4 cups

ingredients:

• 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

instructions:

Spinach and Shallot:

1. Place a pot of water over medium high heat.

2. 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. 

3. Squeeze out any excess water using a paper towel. 

4. 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.

5. Remove from heat and set aside.

Making the Hummus:

1. Place the chickpeas, spinach, and onion into the bowl of a food processor.

2. Add garlic, pine nuts, scant ½ teaspoon salt and a pinch of pepper.

3. Process until chickpeas resemble wet sand

4. 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.

5. 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

6. 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.

FAQS:

• Can I use frozen spinach instead of fresh?

  Yes! Just be sure to thaw it fully and squeeze out any excess water before adding it to the hummus.

• Is this hummus recipe vegetarian?

  It is! This hummus contains no meat and includes plant-based protein from chickpeas along with dairy-based cheese for added flavor.

• How long does this hummus last in the fridge?

  Stored in an airtight container, it will stay fresh for 5–7 days. Stir before serving and garnish with a fresh drizzle of olive oil or extra feta.

• Can I make this recipe vegan?

  You can! Just omit the feta and pecorino and substitute with a plant-based feta alternative or nutritional yeast to mimic the cheesy flavor.

• What should I serve with this hummus?

  Try fresh-cut veggies, pita chips, seeded crackers, or even use it as a sandwich spread or base for grain bowls.

xo,

Lauren Courtney

Nourish your body with flavor, and a whole lot of intention.

This vibrant, herb-loaded hummus is more than just a crowd-pleaser, it's a reminder that food can be both joyful and deeply nourishing. And if you're looking to reconnect with your health in a more aligned, sustainable way, I’d love to support you.

Work with me 1:1 for personalized wellness coaching that honors your body, your rhythm, and your lifestyle.

If you’re craving a way to keep that energy flowing between sessions or want a deeper dive into everyday energetic nourishment, I’ve got something else for you too.

Grab a copy of my book, where you'll find The Chakra Chef section—packed with over 20 recipes intentionally designed to support your energy centers. These aren’t just meals—they’re rituals in a bowl, smoothies with soul, snacks that heal. Whether you’re grounding, opening your heart, or activating your intuition, there’s a recipe (and a rhythm) to support your journey.