This is a basic hummus recipe that includes a half of a cup of fresh spinach. The flavor and texture are both excellent.
- 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
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 fresh veggies, pretzels or pita chips.
(1 serving = 2 tablespoons) Calories 70; Fat 4 g; Sat fat 0; Cholesterol 0; Sodium 105 mg
Hummus makes a delicious party snack or appetizer for your own party or to take if you’re a guest. If you keep the beans, tahini and lemon on hand you’ll never be more than a few minutes away from a delicious concotion.
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