Spinach Hummus with Cucumber Sticks

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.


Blanched spinach leaves 1/4 Cup (4 tbs) , chop (palak)
Soaked and cooked kabuli chana 2 Cup (32 tbs) (white chickpeas)
Garlic clove 1 (lehsun)
Olive oil 1 Tablespoon
Green chilli paste 1 Teaspoon
Fresh curd 1 Tablespoon
Lemon juice 1 Teaspoon
Salt To Taste
Olive oil 1 Teaspoon (for topping)
Chilli powder To Taste (for sprinkling)



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

3. Pack the spinach hummus in an air-tight tiffin box, with the cucumber sticks in a separate air-tight box.

Recipe Summary

Difficulty Level: Easy