1 15 ounce can chickpeas drained and rinsed
3 tablespoons tahini
3 tablespoons olive oil
3 cloves of garlic, roasted (I hate a great recipe for roasted garlic click here if needed)
2 tablespoons lemon juice
1 cup baby spinach
1/2 teaspoon pepper
1/2 teaspoon salt
2 tablespoons of cilantro for garnish, chopped
Put all the ingredients in a food processor and blend until smooth and creamy.
Remove the hummus from the food processor and put it in a medium size container with a lid and into the fridge for a few hours before eating.
Drizzle with olive oil and sprinkle the cilantro on top before serving!
This recipe is great if you soak and cook your chickpeas yourself! Its so easy too!
Place a bag of dried chickpeas in a medium size bowl and cover with cold water. Let them sit over night. Drain the chickpeas and place them in a medium size pot and cover with cold water and 1 teaspoon of salt. Cook for about 30/35 minutes or until the chickpea is tender.