Hummus With Spinach & Tomato Salad

I was going to make baked falafel, with the little I had in hand, but I over processed the chickpeas (I hummused the hell out of them.) I should’ve had used a fork to mush them.
Oh well, no harm done. Any form of hummus is always welcome in our house, especially when it’s green.

Hummus With Spinach & Tomato Salad

Accidental green hummus made with spinach, serve with a simple tomato salad.
Course: Appetizer, Breakfast, Dinner, Mezze, Salad, Snack
Cuisine: Israeli, Middle Eastern, Vegan
Diet: Vegan
Keyword: Gluten-Free, Healthy, Plant-Based, salad
Servings: 4 as an appetizer
Author: Shelly



  • ¼ cup walnuts
  • ¼ cup olive oil
  • Generous handful spinach
  • 10 leaves of basil - mint or both
  • 1 small cooked potato - optional
  • 1 can 13.5 oz. or 2 cups cooked chickpeas
  • 2 garlic cloves
  • ¼ cup lemon juice or 1 tablespoon pickled limes or lemon
  • ½ teaspoon cumin
  • Sea salt

Tomato salad

  • 2-3 to matoes
  • 1 garlic clove
  • ½ small spicy green pepper or jalapeño - optional
  • 2-6 mint leaves


To make the hummus:

  • Put everything in a food processor and process until you get a smooth hummus.
  • To serve it, spread the hummus on a large flat plate, drizzle olive oil over and place the tomato salad in the center.

To make the salad:

  • Dice the tomatoes and put them into a small bowl.
  • Crush the garlic straight into the bowl. Cut the pepper in half, remove the seeds, chop finely (use as much as you like) and add into the bowl. If the mint leaves are large, chop them and add into the bowl. Drizzle about 1 tablespoon olive oil and toss with your hand.

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