Prep 10 mins
Cook 0 mins
I invented this when I was looking for a way to use up some fresh spinach I had. It tastes great and is a good way of getting some extra greens into your diet! Serve it as a dip with fresh veggies and pita wedges.
- 19 ounces chickpeas
- 3 garlic cloves
- 2 tablespoons tahini
- 1⁄4 cup lemon juice
- 1⁄4-1⁄2 teaspoon cayenne
- 5 ounces fresh spinach
- Drain chickpeas, reserving liquid.
- Add all ingredients to food processor and process until smooth.
- Add reserved chickpea liquid as needed to obtain desired consistency.
First let me say I hate spinach and tend to back away when it is an ingredient in a recipe. But I was willing to give this a try and I am very glad I did. The spinach makes for an interesting addition to hummus. It changes the taste of the hummus only slightly and it is pretty. I will be making this again for St.Patrick's Day as the green is perfect and the hummus is a great appetizier.
I never would have thought of this combination but it's good. And it's a very pretty green. I love hummus and probably splurged by using less lemon juice and more tahini. Who measures tahini?