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Spinach Hummus




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




1 can garbanzo beans/chickpeas (15 oz), drained
1/2 cup fresh spinach, chopped
1/4 cup tahini
2 tablespoons garlic
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon kosher salt


Recipe



In a food processor, process beans, garlic, spinach and olive oil. Add lemon and salt and blend. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Hummus should be smooth and creamy.

Spinach hummus can be made up to two days in advance. Store in airtight container in the refrigerator. It can be served hot or cold. Serve with pita bread, pita chips, or fresh veggies.