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Author Notes: A great addition to sandwiches and salads, or to use as a dip for veggies or crackers. Also a perfect way to sneak in some nutrient packed greens for veggie-phobic kids and adults! —Tina Paymaster
Makes: a large bowl of fresh hummus
cups chickpeas, soaked overnight and cooked until tender (about 40 minutes)
cup organic tahini
tablespoons fresh lemon juice
tablespoon sea salt
large handfuls of organic spinach
- Throw garlic in food processor and mince.
- Add remaining ingredients except for spinach and puree.
- Add in spinach one handful at a time and puree until hummus is incorporated and is a beautiful bright green.