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a close up shot of the hummus in a white bowl with a spoon

Pumpkin Seed Spinach Hummus

this spinach hummus with pumpkin seeds instead of tahini is a healthy snack or meal for babies and toddlers. It is so versatile and here are some ways to serve it to your family.
Course Appetizer, snack, lunch
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 8 servings
Calories 83kcal


  • ½ cup (65g) raw pumpkin seeds or pepitas
  • 15 oz. can (230g) cannellini or great northern beans , rinsed and drained
  • ½-1 teaspoon minced garlic
  • ½ teaspoon smoked paprika
  • 1-2 tablespoons lime juice
  • a large handful of spinach
  • ¼-1/3 cup olive oil


  • Add all the ingredients except oil to a food processor/blender. Start with 1 tablespoon of lime juice and ½ teaspoon of minced garlic.
  • While machine is running, stream in oil, scraping down the sides as needed. If hummus is still thick after adding ⅓ cup of oil, add water (a little at a time) until desired consistency is reached.
  • Taste and add more lime juice and garlic to your liking. Blend. Enjoy!


To store:
Fridge - Keep, stored in an airtight container for up to 1 week.
Freezer - I like to pre-portion and freeze in this tray. Once frozen, you can pop the molded hummus out and transfer to a a freezer-safe container or bag. That way you can take out however much you need rather than thawing the whole thing. Hummus will keep for up to 3 months.


Calories: 83kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Sodium: 1mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 2mg