Spinach Hummus with Cucumber Sticks ( Tiffin Treats)

Spinach Hummus with Cucumber Sticks ( Tiffin Treats)

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Imagine packing a nice, satiating dip in your kids’ snack box. Along with something refreshing like cucumber or carrot sticks, it would transform their break into a very jolly and relaxing time. The Spinach Hummus is the perfect choice for this, because it is colourful, healthy and filling too as it is loaded with chickpeas and spinach. Apt ingredients like green chilli paste, curds and lemon juice impart an exciting flavour and perfect texture to the hummus, which stays fresh in the tiffin box for around 5 hours. To save time, you can cook the chickpeas the previous night itself. If doing so, add a little more water when blending the chickpeas the next morning. Also pack some Chatpata Popcorn ( Tiffin Treats) in another tiffin for a perfect short break combo.

Spinach Hummus with Cucumber Sticks ( Tiffin Treats) recipe - How to make Spinach Hummus with Cucumber Sticks ( Tiffin Treats)

Preparation Time:    Cooking Time:    Total Time:     Makes 1.5 cups
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1/4 cup chopped and blanched spinach (palak)
2 cups soaked and cooked kabuli chana (white chick peas)
1 clove garlic (lehsun)
1 tbsp olive oil
1 tsp green chilli paste
1 tbsp fresh curds (dahi)
1 tsp lemon juice
salt to taste

For The Topping
1 tsp olive oil
chilli powder for sprinkling

For Serving
cucumber sticks

  1. Combine all the ingredients along with approx. 5 tbsp of water in a mixer and blend till smooth.
  2. Transfer the hummus into an air-tight container. Top it with olive oil and sprinkle the chilli powder over it.

How to pack

    How to pack
  1. Pack the spinach hummus in an air-tight tiffin box, with the cucumber sticks in a separate air-tight box.
Nutrient values (Abbrv) per tbsp
Energy39 cal
Protein1.5 g
Carbohydrates5 g
Fiber2.3 g
Fat1.4 g
Cholesterol0.1 mg
Sodium4.4 mg
Spinach Hummus with Cucumber Sticks Video by Tarla Dalal
Spinach Hummus with Cucumber Sticks ( Tiffin Treats) recipe with step by step photos

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To make spinach hummus

  1. To make spinach hummus wash and soak approximately 1/3 cup of kabuli chana (chickpeas) in a deep bowl with in enough water.
  2. Cover with a lid and let it soak overnight. The chickpeas will double in size.
  3. They will look like this once soaked for 8 to 10 hours. Drain and rinse the chickpeas.
  4. Put the soaked chickpeas in the pressure cooker.
  5. Add enough water and salt and pressure cook for 4 whistles. Here, overcooked chickpeas work great too. If you want the chickpeas to go soft, you can add a pinch of cooking soda while pressure cooking so that the chickpeas cook properly.
  6. Wait for the pressure to drop naturally before opening it. If you open it in a haste, the chickpeas will not have cooked properly. 1/3 cup of chickpeas will yield about 3/4 cup of boiled chickpeas. If you open the cooker before the pressure has dropped, the chickpeas might not have cooked through.
  7. Drain the kabuli chana. Tip: Keep aside some cooking water of the chickpeas to add to the blender if required. This liquid will give a smooth consistency to the hummus. If you have already drained the liquid, you can use water instead.
  8. To start making the spinach hummus, put blanched spinached leaves in the mixer.
  9. Add kabuli chana.
  10. Add garlic cloves. If you are a jain skip garlic. 
  11. Add olive oil. It is the second most important ingredient for making hummus. Use extra virgin olive oil if possible. 
  12. Add green chilli paste. You can adjust it according to your preference it will give a nice hint of spiciness to our spinach hummus
  13. Add curds. This might seem unusual but a few middle-eastern countries replace tahini with yogurt in their hummus for a tangier taste. If you want, you can avoid the curd and put tahini instead.
  14. Add lemon juice and salt. 
  15. Add 5 tbsp of water. 
  16. Blend it until smooth. This is how the consistency of spinach hummus should be. 
  17. Transfer the prepared hummus into a bowl or if you want to store it transfer it to a air-tight container. 
  18. Top it up with olive oil and sprinkle some chilli powder over it. 
  19. Serve immediately or if you wish to pack the spinach hummus, pack it in an air-tight tiffin box, with the cucumber sticks in a separate air-tight box. 


Spinach Hummus with Cucumber Sticks ( Tiffin Treats)
 on 24 Aug 15 05:16 PM

hummus, is as though my favourite.. adding spinach to this is a very super variation.. Good for kids in the tiffin, as it completes the requirement of protein... The colour is also very appetizing.. With some red chilli sprinkled on it.