Green-It-Up Hummus

Wood-grain bowl holding green dip. Garnished with garbanzo beans, pita triangles and olive oil and pepper. Sitting on gray surface.

Scallions help make this oh-so-tasty twist on the traditional hummus mmmmm-memorable. 

Buy some at the store, or grow your own…Cut off the green parts and save the white ends with the tiny roots. Pop in a glass of water and watch the greens regrow…even after just a few hours you’ll see a difference! Keep on snipping off the greens and those little white ends will keep producing for a long, long time! 


  • 1 garlic clove 
  • 1 15-oz can chickpeas, drained with liquid (aquafaba) reserved 
  • Juice from 2 limes (about ¼ cup) 
  • ½ cup thinly-sliced green scallion rings 
  • ½ cup packed cilantro leaves and small stems 
  • 1 cup baby spinach leaves 
  • 1 cup baby arugula leaves 
  • ¼ cup tahini 
  • ¼ tsp cumin 
  • ¾ tsp salt 
  • ¼ -½ cup aquafaba (reserved from canned chickpeas) 


Process garlic, cilantro, green onion, spinach and arugula in a food processor until finely chopped. Add chickpeas, lime juice, tahini, cumin, salt and ¼ cup chickpea aquafaba. Purée 30 seconds, scrape down sides and add 1-2 more Tbsp aquafaba as needed to make it nice and creamy. Can refrigerate 7-10 days as needed, but best when freshly made.