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

In a food processor or blender, process beans, spinach, tahini, garlic 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 an airtight container in the refrigerator. It can be served hot or cold. Serve with pita bread or fresh raw vegetables.

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