• Natalie

Spinach Hummus



Ingredients:

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



Directions:


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!



Note:


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.



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