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Spinach Hummus in a bowl on a wooden table
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Allergen Free Spinach Hummus with Harissa

This allergen free hummus without any nuts or seeds is perfect for those with nut allergies.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer, dip
Cuisine: Middle Eastern
Servings: 8 people
Calories: 280.6kcal



  • Heat olive oil in a skillet. Add garlic and pan fry until golden brown.
  • Drain chickpeas and rinse well.
  • Bring a pot of water to a boil. Add spinach leaves and cook until they wilt, about 1 minute.
  • Drain and place spinach leaves in a clean kitchen towel or cheesecloth. Squeeze out all of the excess water.
  • Pour garlic with the oil from the pan in a food processor with the chickpeas and spinach. Process well.
  • Add lemon juice, cumin, paprika, harissa, olive oil and salt, Process well.
  • Add oregano and process until smooth and well combined.
  • Add salt, as needed
  • To serve, garnish with a sprinkle of sumac and a drizzle of extra virgin olive oil.


If you like tahini and don't have nut/seed allergies, you can add 2 tablespoons of tahini to this hummus recipe.
You can also use dried chickpeas soaked overnight and then boiled until tender or cook them faster in an Instant Pot. 1 cup of dried chickpeas will be equal to 1 can of chickpeas.


Calories: 280.6kcal | Carbohydrates: 14.2g | Protein: 4.9g | Fat: 23.7g | Saturated Fat: 3.18g | Sodium: 266.15mg | Fiber: 4.39g | Sugar: 2.48g
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