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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.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 8 servings


  • 1/2 cup (65g) raw pumpkin seeds or pepitas
  • 15 oz. can (230g) cannellini or great northern beans , rinsed and drained
  • 1/2-1 teaspoon minced garlic
  • 1/2 teaspoon smoked paprika
  • 1-2 tablespoons lime juice
  • a large handful of spinach
  • 1/4-1/3 cup olive oil


  • Add all the ingredients except oil to a food processor/blender. Start with 1 tablespoon of lime juice and 1/2 teaspoon of minced garlic.
  • While machine is running, stream in oil, scraping down the sides as needed. If hummus is still thick after adding 1/3 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
Course Appetizer, snack, lunch
Cuisine Middle Eastern
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