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Hey there, Melissa here from The Sweet Escape with a St. Patrick’s day recipe to make you green with envy. I don’t know about you but the way I’ve celebrated St. Patrick’s day has changed with age. If you’ve perhaps outgrown the green beer but still like to celebrate with a nice glass (or two) of wine and something green to snack on, then I have a perfect recipe for you. Whether you’re doing a whole green food theme potluck party or just celebrating with a few friends, this green and delicious recipe for pistachio spinach hummus is quick, easy and sure to be a crowd pleaser.
This is kind of a two part recipe but you can easily just do it all at once. You’re making pistachio spinach pesto and then adding it to a homemade hummus recipe.
Why You'll Love This Hummus Recipe
Okay, hummus lovers, this one is for you. If you already have a favorite classic hummus in your rotation, this recipe is going to shake things up in the best possible way. It takes everything you already love about homemade hummus and gives it a fresh, herby, nutty upgrade thanks to a swirl of pistachio spinach pesto blended right into the base.
The best part? It's basically two recipes in one. You get a delicious pistachio spinach pesto AND a homemade hummus, both made in a blender in just a few minutes. Bright basil, earthy spinach, toasted pistachios, garlic, lemon, and a little kick of chili flakes make every bite feel bold and fresh.
How to Get Perfectly Smooth Homemade Hummus
Real talk, if you've ever made hummus at home and ended up with something a little grainy or thick, you're not alone. Silky, restaurant-style hummus takes just a few extra tricks, but once you know them, you'll be blending like a pro every time.
Here's what makes the biggest difference:
- Peel the chickpeas. I know, I know, this sounds tedious. But those thin skins on chickpeas are the number one reason homemade hummus turns out grainy instead of creamy. Pinch each chickpea between your fingers and the skin will slip right off. It takes about 5 to 10 minutes and is 100 percent worth it.
- Blend longer than you think. Most people underblend their hummus. Let the blender run on high for a solid 3 to 5 minutes, stopping to scrape down the sides as needed. This is where the magic happens.
- Add a splash of ice water. A tablespoon or two of ice water while blending helps whip the hummus into a light, fluffy texture that's almost mousse-like. Trust me on this one.
- Drizzle the olive oil in slowly. Instead of dumping it all in at once, add the olive oil in a slow stream while the blender is running. This helps everything emulsify beautifully.
- Use warm chickpeas if you can. Warm chickpeas break down more easily than cold ones, giving you a smoother result. If your chickpeas are canned, a quick simmer for 5 minutes before blending goes a long way.
Follow these tips and you'll end up with a hummus so creamy you might just want to eat it with a spoon.
Canned vs. Dried Chickpeas: Which Is Better for Hummus?
This is one of those debates that hummus lovers can talk about forever, but here's the honest answer: both work, and both have their perks. It really comes down to how much time you have and how picky you're feeling about texture.
Canned chickpeas are the shortcut queen. They're already cooked, ready to go, and let you have hummus on the table in about 10 minutes. For a quick appetizer, a last-minute party dip, or a weeknight snack, canned is truly a gift. Just give them a good rinse to wash off the extra sodium and starchy liquid before blending.
Dried chickpeas take a little more effort but they'll give you the smoothest, most flavorful hummus of your life. Soak them overnight, simmer them until they're tender enough to squish between your fingers, and you'll be rewarded with a hummus that tastes noticeably richer and blends up like a dream. If you're prepping for a dinner party or want that restaurant-style creaminess, dried is the way to go.
The bottom line? For this pistachio spinach hummus, canned chickpeas will get the job done beautifully, especially once you toss in that gorgeous pesto and blend the daylights out of it. But if you've got the time and want to level up, dried chickpeas will take it over the top.
Pistachio Spinach Hummus Recipe Ingredients
One of my favorite things about this recipe is how the ingredient list looks simple on paper, but every single item pulls its weight to create something really special. It's basically a two-part situation: a fresh pistachio spinach pesto and a classic homemade hummus, plus a swirl of the pesto blended in for that bold green flavor and color.
For the Pistachio Spinach Pesto
- Fresh basil: The herby, aromatic backbone of the pesto. Go for fresh, bright green leaves.
- Fresh spinach: Adds an extra pop of green and a mild, earthy flavor that plays beautifully with the basil.
- Toasted pistachios: The real star. Toasting the pistachios first brings out their natural sweetness and nuttiness.
- Garlic cloves: For that little kick of savory flavor pesto is known for.
- Extra virgin olive oil: Brings everything together into a silky, spoonable pesto.
- Fresh-squeezed lemon juice: Brightens up the whole mixture and keeps the color vibrant.
- Salt: Just a pinch to make all the flavors sing.
For the Hummus
- Chickpeas: The base of every good hummus. Canned works great, but if you're feeling fancy, dried and freshly cooked will take it to the next level.
- Fresh lemon juice: Adds brightness and helps balance the richness.
- Olive oil: Blends into the hummus for that classic creamy texture, plus a drizzle on top for serving.
- Garlic: Just a couple of cloves for a little punch.
- Salt and cumin: The secret to hummus that tastes like the good stuff at your favorite Mediterranean restaurant.
- Pistachio spinach pesto: The whole reason this hummus is such a stunner. It gets blended right into the base.
- Red hot chili flakes (optional): A little heat to balance the herby, nutty flavors. Great for topping too if you like a little kick.
A quick pro tip: save a spoonful of the pesto and a sprinkle of crushed pistachios and chili flakes for the top. It makes the finished hummus look absolutely stunning and adds even more texture and flavor to every bite.
Pistachio and Spinach Hummus Recipe
Recipe Type:
Appetizer
Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Servings:
12
Ingredients
For Pesto:
- 2 cups basil
- ½ cup spinach
- ½ cup pistachio, toasted
- 4 cloves garlic
- ½ cup extra virgin olive oil
- 4 tbsp fresh-squeezed lemon juice
- â…› tsp salt
For Hummus:
- 19 oz cooked or canned chickpeas
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp olive oil, plus more to drizzle over the hummus
- 2 cloves garlic, mashed
- ¾ tsp salt
- ¼ tsp cumin
- ¼ cup Pistachio Spinach Basil Pesto (recipe above)
- ½ tsp red hot chili flakes plus some for topping (optional)
Instructions
For Pesto:
- Throw all the ingredients in a blender until blended and smooth. Add more oil & lemon juice if necessary to get desired texture.
For Hummus:
- Place all ingredients in a blender, leaving some pesto and chili flakes aside for the topping, and blend until smooth texture is achieved. Top your hummus with an extra dollop of the pesto and some crushed pistachios and chili flakes and you're done.
How to Store and Make Ahead Pistachio Spinach Hummus
Good news for anyone who loves a make-ahead recipe: this hummus is one of those magical dishes that actually gets better as it sits. The pesto has more time to mingle with the chickpeas, the flavors deepen, and by the next day it tastes even more delicious than when you first blended it up.
Here's how to keep it fresh:
- Refrigerate. Store the hummus in an airtight container in the fridge for up to 5 days. A good glass jar or a container with a tight-fitting lid works perfectly.
- Add an olive oil topper. Before sealing the container, drizzle a little extra virgin olive oil over the top of the hummus. This creates a protective layer that keeps the surface from drying out and helps preserve that beautiful green color.
- Give it a stir. After a day or two in the fridge, the hummus can firm up a bit. A quick stir with a spoon and maybe an extra splash of olive oil or lemon juice will bring it right back to that creamy, dippable texture.
- Freeze it. Yes, hummus totally freezes. Scoop it into an airtight container (leaving a little room at the top for expansion), drizzle with olive oil, and freeze for up to 3 months. Thaw it overnight in the fridge and give it a good stir before serving. Easy.
What Wine Pairs Best with Pistachio Spinach Hummus
Wine and hummus? Yes please. This is honestly one of my favorite pairings for a low-key night in with friends. The bright, herby, nutty flavors of this pistachio spinach hummus love a crisp white wine that can play off the basil and lemon without overpowering all that fresh flavor. A Sauvignon Blanc like the Kendall-Jackson Vintner's Reserve Sauvignon Blanc is my top pick here. Its zippy acidity and notes of grapefruit, lime, and fresh-cut grass practically mirror the pesto in the hummus, making every bite feel bright and lively.
If you're leaning toward something a little richer, Kendall-Jackson Vintner's Reserve Chardonnay is a beautiful choice too. Its notes of tropical fruit, citrus, and gentle oak add a lovely roundness that complements the buttery pistachios and creamy chickpeas. And for a spring or summer gathering, a lightly chilled glass of Kendall-Jackson Vintner's Reserve Rosé is a total dream. Its bright strawberry and citrus notes bring a fun, festive feel to the table and pair effortlessly with a big spread of mezze-style snacks.
