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