Spinach Hummus

By Tina Paymaster
May 2, 2013
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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

  • 2 1/4 cups chickpeas, soaked overnight and cooked until tender (about 40 minutes)
  • 1/3 cup organic tahini
  • 5 tablespoons fresh lemon juice
  • 1 tablespoon sea salt
  • 1/2 teaspoon cumin
  • 2 large handfuls of organic spinach
  1. Throw garlic in food processor and mince.
  2. Add remaining ingredients except for spinach and puree.
  3. Add in spinach one handful at a time and puree until hummus is incorporated and is a beautiful bright green.

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