Spinach and Feta Hummus

Spinach and Feta Hummus

Are you looking for a simple dip to make for the holiday season? You are looking at it, this is the one! This Spinach and Feta Hummus is an easy dip recipe that has a very nice texture and a perfect dip for almost anything you can think of. The likes of chips, veggies, bread or sides for meat dishes, it’s an all around dip for me. I made several hummus variations already (have you seen my Spicy Morrocan Hummus or the Moutable?), but I cannot pass the opportunity of making this Spinach and Feta Hummus. I love Mediterranean foods, the olives the feta cheese and the fresh vegetables and grilled foods. What could be better than having a greek dip to enjoy my everyday Mediterranean craving.

How to Make Spinach and Feta Hummus

This hummus is quite thick and has a nice texture, not as smooth as regular hummus but believe me when I say, it’s really good. The bits and pieces of crumbled feta gave this hummus a different twist and a nice feel when you eat it. This hummus is all about texture, texture! It’s really awesome. Try it with Homemade Garlic Naan Bread and you are good to go! Opps, don’t forget to get some chips too, and maybe a good Netflix movie to watch while munching and dipping your treats. Let’s get started!


  • 1 can Chick Peas (540ml, 19oz)
  • 2 Fresh Red chili pepper (reduce if you don’t like it spicy)
  • 3 tbsp water (Use only as needed)
  • 5 tbsp Olive Oil
  • 1 clove Garlic
  • 1 tbsp juice of fresh Lemon
  • 1 tsp Salt
  • 1/ 2 cup fresh spinach
  • 1/4 cup crumbled feta cheese
  • 5 tbsp Tahini (Sesame Paste)

Note:  Avoid using frozen spinach as it has more water. If that is only what you have, make sure to squeeze out all the water before adding it and adjust the measurement as needed.


  1. Wash and drain chickpeas. Remove the skin for a smoother hummus texture.
  2. Put all ingredients except crumbled feta and water in the food processor or blender.
  3. Process until texture becomes smooth, around 3-4 minutes.
  4. Add crumble feta cheese and pulse 2-3 times only, just to mix it in but not to puree it.
  5. Add water 1 tbsp at a time, you don’t have to use all 3 tbsp of water. Stop once you are satisfied with the consistency. Sometimes I like it thicker so I don’t even add additional water to thin it out.
  6. Transfer in air tight container. Scoop several small batch and add tsp olive oil after every scoop, ending with olive oil on top. Hummus will thicken once stored in the refrigerator.

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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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